Lactobacillus starter and berliner weiss

[jdub]

So i made a 500 ML lactobacillus starter out of 1/4 of a White Labs vial that was in my fridge for a week and it seemed to ferment out . I tasted some of it when i pitched it into the Berliner Weiss i made - the starter tasted dry and a tiny bit tart, but not even close sour. Could anyone tell me about how lactobacillus should taste in a starter? - i am just a bit worried that the bacteria may have pooped out.

I pitched the lactobacillus last night and am waiting to pitch the yeast. How long should i wait and what is an average/ballpark time this beer might take to finish souring and be ready to drink?

Thanks!

[TampaBrew]

I have a berliner going as we speak. it started to get slightly tart after about 3 weeks or so. I am tasting it again today, so i'll post when i do. But i think the beer should take about 2-3 months to mature. I didn't make a starter for the lacto, but if I had to guess, you wouldn't get much if any sour character yet.

I'd suggest pitching the Lacto first. Pitch it warm or keep it warm as well. I kept mine near 100 for 3 days then pitched the primary yeast (1056).

[TampaBrew]

ok, i tasted it and tested it. It is slighty tart after 10 days. needs a lot more time. It's already down to 1.004. I hope to attenuate it 100%.