Hi guys,
So I'm trying to brew a Berliner Weisse. I'm following the instructions discussed here: http://www.notsoprofessionalbeer.com/2013/09/brewing-with-yogurt.html
Essentially making a starter with DME, culturing yogurt (with lactobacillus) for 3 days at 42 degrees to reach a pH of 3.8, adding this to my wort prior to boiling and leaving at 42 degrees until I've reached a pH of 3.5ish. Then boiling to kill off the lacto and fermenting as normal.
However, after 3 days my yogurt culture is only at a pH of 4.1, it reached that level 24 hours ago and hasn't changed since. I'm reluctant to continue with the brew if there isn't enough lacotbacillus, or if I've killed it all off? Any suggestions? Should I be more patient, add more yogurt?
Cheers
So I'm trying to brew a Berliner Weisse. I'm following the instructions discussed here: http://www.notsoprofessionalbeer.com/2013/09/brewing-with-yogurt.html
Essentially making a starter with DME, culturing yogurt (with lactobacillus) for 3 days at 42 degrees to reach a pH of 3.8, adding this to my wort prior to boiling and leaving at 42 degrees until I've reached a pH of 3.5ish. Then boiling to kill off the lacto and fermenting as normal.
However, after 3 days my yogurt culture is only at a pH of 4.1, it reached that level 24 hours ago and hasn't changed since. I'm reluctant to continue with the brew if there isn't enough lacotbacillus, or if I've killed it all off? Any suggestions? Should I be more patient, add more yogurt?
Cheers