Re: Growing Lacto/ Pedio and maintaining culture
Since this thread went a little towards the brewing of Berliners I thought this might fit.
Tomorrow I am brewing a 100% Pils Saison and was thinking of adding some lacto to one of the carboys for 24 hours before adding the 3711 yeast.
Any thoughts on this idea from the group??
I do love sour beers and think this might be a great way to add some sourness to a neutral Saison for tap.
Let me know before 1200 Pacific.
Thanks for any thoughts and ideas.