Squid
Joined: 09 Apr 2016 Posts: 33
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Link Posted: Sun Jun 04, 2017 3:18 pm Post subject: Saccharomyces bruxellensis Trois |
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Thinking about making a cherry berliner weisse beer and have a vial of WLP 644. Thing is I have little to no info on this strain. Has anyone used it for a beer requiring tartness? Any info on how sour it gets, primary or secondary etc... From what I have read it provides only a little sourness, so the bulk would have to come from a kettle souring, or some such method.
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