I brewed a Berliner Weisse according to Jamil's book and podcast on 4/5/14. It has been sitting in the primary this whole time. I checked yesterday and didn't taste much souring.
Should I just keep it in the primary and wait? Or should I rack into a secondary to get it off the yeast?
Should I up the temp to where lacto likes it more or will that now awaken the yeast and create off flavors? It fermented at 67/68 and I now have it at 70.
As I said I followed Jamil's somewhat non detailed instructions and just pitched a vial of yeast and lacto at the same time and fermented it out at 67.
Next time I think I will give the lacto a heads start and then pitch the yeast so I can keep the wort at a higher temp.
Thanks
Should I just keep it in the primary and wait? Or should I rack into a secondary to get it off the yeast?
Should I up the temp to where lacto likes it more or will that now awaken the yeast and create off flavors? It fermented at 67/68 and I now have it at 70.
As I said I followed Jamil's somewhat non detailed instructions and just pitched a vial of yeast and lacto at the same time and fermented it out at 67.
Next time I think I will give the lacto a heads start and then pitch the yeast so I can keep the wort at a higher temp.
Thanks