Mr. No-Tip
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I am looking at putting down a berlinerweiss in the next few days. I would like it to be super sour, and I am thinking of initially pitching a vial of straight lacto, and then following up with a vial of white labs berlinerweiss blend a few days later. From my reading, this will allow the lacto to take hold before the yeast makes too much alcohol and hopefully produce a more sour end product.
I would like to re-oxygenate before pitching the yeast/lacto blend to give the yeast the best chance to grow. I have a keg/airstone oxygen setup, but I imagine there's a risk of the established lacto getting into the stone. The stone will be going from starsan to wort to sanitiser again all the time blowing out - obviously that reduces the likelihood of anything getting in, but I am not sure if it's foolproof.
Has anyone done this before? Would you do it in my shoes? I suppose I could just have a 'sour' stone and replace it for my normal brews...
I would like to re-oxygenate before pitching the yeast/lacto blend to give the yeast the best chance to grow. I have a keg/airstone oxygen setup, but I imagine there's a risk of the established lacto getting into the stone. The stone will be going from starsan to wort to sanitiser again all the time blowing out - obviously that reduces the likelihood of anything getting in, but I am not sure if it's foolproof.
Has anyone done this before? Would you do it in my shoes? I suppose I could just have a 'sour' stone and replace it for my normal brews...