Hey guys.
I am planning to do a nice seasonal Berliner Weisse this summer, but unforunentally do not have the time to do it properly. Therefore, I will take the painful shortcut of souring with pure lactic acid. Now, since I know that this will loose me complexity I want to try and balance this out with the right yeast strain as well as a seasonal fruit addition (at least I can avoid that ungodly sirup). My internet research did not get me far as all recommendations seem to be for use with a sour culture.
Any ideas on what yeast strain might be my best shot? All help is much apprechiated.
Cheers,
Kiichi
I am planning to do a nice seasonal Berliner Weisse this summer, but unforunentally do not have the time to do it properly. Therefore, I will take the painful shortcut of souring with pure lactic acid. Now, since I know that this will loose me complexity I want to try and balance this out with the right yeast strain as well as a seasonal fruit addition (at least I can avoid that ungodly sirup). My internet research did not get me far as all recommendations seem to be for use with a sour culture.
Any ideas on what yeast strain might be my best shot? All help is much apprechiated.
Cheers,
Kiichi
