« on: September 19, 2010, 04:01:20 PM »
I made the all grain option of the Berliner Weisse from brewing classic styles styles almost 7 months ago. my LHBS did not have just lactobacillus, they had the White Labs #655 Belgian sour mix 1. I pitched my yeast, US-05, and the sour mix at the same time and fermented at about 70, and left it on the primary until the FG was reached. Over 6 monthe later, there is NO sour flavors. I can taste the brett but not he lacto and it tastes more like apple juice than anything else and not what I was trying to make for my first sour beer. Could the US-05 frement out the sugars before the sour mix got started? I did not make a starter for the WLP655. what else would cause this lack of sour? I am going to make a Flanders Red and again the only thing my LHBS has is the WLP655. What should I do that I did not the first time, use only the sour mix and no yeast?