Quick Berlinerweisse Question

It may not help a lot but certainly won't hurt. Why not?

 

I was always wondering if you'd change the ratio of bugs to yeast this way. One HAS to grow faster than the other. On the flipside, I think one would probably live longer than the other too. I hope someone will shed some light on this, as I don't think I'd ever consider making a starter for a blend.

 

I've grown lacto starters on pasteurized apple juice.

 

With great success?

 

Ive heard that the WY lacto only ferments glucose, which I believe is the big reason it generally doesnt make a very sour B-weiss, you might think of adding a bit of corn sugar to the beer to really feed the lacto and sour up the beer

 

This is a very common approach to growing pure lacto cultures

 

Yup. Ideally the temp would be ~100, I usually put it on/near a heating vent.

 

They say an oven with just the ovenlight turned on is quite nice for other foods, (buttermilk, creme fresche, sourdough).

 

I have not. I'd think that the low gravity would minimize production, and there's a chance the lacto would consume any fusels that the ale yeast did produce (if the ABV was sufficiently low).

 

Have you tasted this one yet? How did it turn out?

 

I need to do a berliner soon... just haven't decided the best way to get a medium tartness beer without the risk of fecal weisse.