Lacto, pitch at same time as my yeast?

[BeerRun13]

That's about it. My first Berliner Weisse attempt today, and I'm using Jamil's Recipe. Just want to confirm that pitching the Lacto at the same time as your neutral yeast is the way to go, or if it should be pitched later.

Thanks in advance!

[Junket]

Doing my first BW today. From what I've learned, pitch the lacto at the same time as the ale yeast for a moderately sour beer. I want a more sour beer, so I have created a lacto starter, which I will add to my wort after a 15 minute, no hop boil. Will let this sit 2-4 days at 120 degrees (best for lacto) covering the surface with plastic wrap to block oxygen. When it tastes nice and sour, will boil for 15 minutes with hops to stop the lacto action, then pitch the ale yeast. Have never tried this procedure, and I think I kinda made it up, but it seems like it might offer a way to control the sourness by taste.

[BeerRun13]

Thanks for the reply. Going for moderately sour this time around, as it is my first sour beer, so it looks like I did the right thing. Cool approach on yours... let us know the results.

[brewinhard]

Have done JZ's recipe with pitching the lacto and ale yeast at the same time. Even after 3 months of aging I have not noticed any real sour notes. The beer has got a bit of a cheesy lactic aroma with a slight tart tang. But besides that, definitely not what I was looking for. I think Junket might be on to something with his tactics.

[Bah]

Could just ferment 100% Lacto or 100% Lacto/Pedio and skip the ale yeast.

just sayin

[HopRunner]

Could just ferment 100% Lacto or 100% Lacto/Pedio and skip the ale yeast.

just sayin

I'm not sure what it would taste like but it wouldn't have any alcohol in it.

[ChrisKennedy]

Could just ferment 100% Lacto or 100% Lacto/Pedio and skip the ale yeast.

just sayin

A 100% lacto beer would not ferment very far, it would produce too much lactic acid and kill itself off from it.

Pitch a large starter of lacto and a small amount of yeast at the same time and you can get quite a firm sourness after a week or two.

You have to be careful adding the lacto a significant amount of time before the yeast (2+days) because the lacto can drop the pH down to a point where the yeast won't want to finish. A few folks I have read posts from have said that their 1.032BW had stalled at 1.010-1.012 because of this. This may not be a super bad thing though, that might be a nice balance, some sweetness with the sourness.