Hello I have about Lactobacillus Brevis how long would it take for that yeast to sour (I doinng a kettle souring). Now with the berliner weiss yeast I know it can take months for souring to happen
I’ve never used either, but I have used naturally occurring Lactobacillus from malt. It is fairly temperature sensitive, and will take about two days to fully sour a beer at optimal (90F) temperatures, about 3 days at 85, and it didn’t seem to do anything for me the first time I tried it (after 4 days at 75, nothing).
It is likely that if you built up a sufficient population of bugs before you pitched them, it might work faster.
