I am attempting my first Berliner Weiss… This is the yeast I picked up. I was told that adding a Lacto pouch first 48 hrs will help sour faster. I was also told to keep it warm for 48 hrs. I am not sure that I have the ability to heat it… Any issues with any of this? Anyone used this yeast? Thanks!
I used it in my first attempt a year ago. It never really soured much at all for me.
I’m going to try adding the lacto a couple days before on my next batch, but I haven’t had a chance to make that one yet.
[quote=“TheTooth”]I used it in my first attempt a year ago. It never really soured much at all for me.
I’m going to try adding the lacto a couple days before on my next batch, but I haven’t had a chance to make that one yet.[/quote]
I am going to do it this way… Supposed to really sour it nicely.
