Homebrewing: In-Process Thread - Page 7 - TigerDroppings.com

Posted byMessage
s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10962 posts

re: Homebrewing: In-Process Thread


quote:

74 or 72



Sounds good to me. Really I'd just leave the bottles out at room temp until they're carbed.






Back to top
BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
18583 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

Really I'd just leave the bottles out at room temp until they're carbed.


I think i may do this. I need to put my beers i'm aging back into the freezer and get them nice and cool again. I have them sitting in a cold room in the house. Stays around 68 in that room.






Back to top
Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
29347 posts
 Online 

re: Homebrewing: In-Process Thread


I feel like I am reading things written in Greek in these threads.





Back to top
s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10962 posts

re: Homebrewing: In-Process Thread


quote:

I feel like I am reading things written in Greek in these threads.



Fahrenheit sounds German to me.






Back to top
  Replies (0)
rds dc
Nebraska Fan
Member since Jun 2008
6252 posts

re: Homebrewing: In-Process Thread


quote:

Finally got around to brewing this beer and took a few pics.


Looks good, I was planning on starting a sour wort for a berliner weisse today but won't have time to hit the homebrew store and trail this afternoon. I'll have to wait and start when I get back from Colorado.






Back to top
LSUGrad00
LSU Fan
Member since Dec 2003
1147 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

I'll have to wait and start when I get back from Colorado


Let us know when you do. I'll tell you one thing; this berliner blend smells funky as hell.

Getting to make any beer stops in Colorado?






Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5131 posts
 Online 

re: Homebrewing: In-Process Thread


The one time that I made a Berliner weise I soured the wort rather than using a sour yeast blend. That seemed much safer in terms of spoiling equipment and such (at the time mind you). I may actually make another one this weekend. Would be good times. Of course I would have to go to the store instead of just using stuff from my beer pantry.





Back to top
  Replies (0)
rds dc
Nebraska Fan
Member since Jun 2008
6252 posts

re: Homebrewing: In-Process Thread


quote:

Let us know when you do.


Will do. My plan is to sour the wort by just tossing in some extra two row and letting the natural bugs do the work. Then do a 15 min boil, toss in my yeast, let it open ferment until the krausen drops, then close it up and let it finish.

quote:


Getting to make any beer stops in Colorado?


Depends, I'm staying in Golden for training and plan to hit the trails every afternoon.






Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5131 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

Will do. My plan is to sour the wort by just tossing in some extra two row and letting the natural bugs do the work. Then do a 15 min boil, toss in my yeast, let it open ferment until the krausen drops, then close it up and let it finish.


Okay so all this talk in this thread as well as the 2 Berliner Weisse articles in the Beer Advocate I got on Monday have pushed my hand into making one this weekend. Before I go do more online research to figure out specifics, it appears that there are two schools of thought here. The first is to ferment with an English Ale yeast then add a Brett/lacto blend for about 3 months. The other is to sour the wort. So basically mash on one day, cool it slightly then let it sit over night with unmashed Pils added in for natural bugs to work.

quote:

rds dc

How confident are you in the open air fermentation not totally fricking it up? Your method (and outside of the open fermentation, something I have done before), doesn't require me to go to the homebrew store in NOLA.






Back to top
LSUGrad00
LSU Fan
Member since Dec 2003
1147 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

The first is to ferment with an English Ale yeast then add a Brett/lacto blend for about 3 months. The other is to sour the wort. So basically mash on one day, cool it slightly then let it sit over night with unmashed Pils added in for natural bugs to work.


This is what drove me nuts when trying to decide how I was going to brew a BW. It seems there are a million different ways to go at it.

If you decide to pitch cultures you may want to flip your lacto/brett and yeast additions. The lacto will leave stuff behind that the yeast can feed on. If you pitch the yeast first they will chew through almost everything in that small wort pretty quickly and not leave a lot behind for the lacto. If you pitch latco first you'll also need a low PH tolerant yeast, I think most people recommend German Ale.

btw the Berliner Weisse talk at CBC last year was basically ALL about kettle acidification, but that would still have you going to the homebrew store.






Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5131 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

If you decide to pitch cultures you may want to flip your lacto/brett and yeast additions. The lacto will leave stuff behind that the yeast can feed on. If you pitch the yeast first they will chew through almost everything in that small wort pretty quickly and not leave a lot behind for the lacto. If you pitch latco first you'll also need a low PH tolerant yeast, I think most people recommend German Ale.


The only reason I listed that as a method is apparently how a craft brewery in Berlin has started to recreate the style some. So IDK. I like the idea of a short boil (Beer Advocate only said 5 mins) bc I will be rushed on Saturday. I will have to figure out the hops though. Figure just an ounce of Tettnager or Hallertau for those 5-15 mins.






Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5131 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

btw the Berliner Weisse talk at CBC last year was basically ALL about kettle acidification, but that would still have you going to the homebrew store.


Well I have to go get some wheat anyways, but I can find that at Cubans in Baton Rouge. Anything beyond that I will have to find someone trekking to NOLA and back.






Back to top
  Replies (0)
LSUGrad00
LSU Fan
Member since Dec 2003
1147 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

The only reason I listed that as a method is apparently how a craft brewery in Berlin has started to recreate the style some. So IDK. I like the idea of a short boil (Beer Advocate only said 5 mins) bc I will be rushed on Saturday


Well if thats what the Germans are doing then I say give it a shot.

Apparently The Bruery's Berliner (Hottenroth) is fermented almost exclusively with lacto. May have to give that a try down the road.

LINK






Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5131 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

Apparently The Bruery's Berliner (Hottenroth) is fermented almost exclusively with lacto. May have to give that a try down the road.


After reading up on it, it seems like 100% lacto gives varying results. Some people say it works great while others do not like the results. the same goes with the sour mashing. So who the hell knows what to do. 40 Arpent (a NOLA in planning brewery) brought a Berliner to WYES. I emailed him to see how he made it.






Back to top
s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10962 posts

re: Homebrewing: In-Process Thread


quote:

40 Arpent (a NOLA in planning brewery) brought a Berliner to WYES. I emailed him to see how he made it.



Cooool. Is there a brewstrong episode about berliner?






Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5131 posts
 Online 

re: Homebrewing: In-Process Thread


unsure, you are the one who listens to it more than me.





Back to top
s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10962 posts

re: Homebrewing: In-Process Thread


quote:

unsure, you are the one who listens to it more than me.




There's a jamil show about berliner weisse. I'll usually listen to that to see what he has to say about a particular style if I've never brewed it before.

only an hour long.






Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5131 posts
 Online 

re: Homebrewing: In-Process Thread


I will look into it. Thanks for finding it.





Back to top
  Replies (0)
BottomlandBrew
LSU Fan
New Orleans
Member since Aug 2010
13078 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

I like the idea of a short boil (Beer Advocate only said 5 mins) bc I will be rushed on Saturday.


How does this work with DMS? I don't really know too much about berliner's, but it seems as if you'd either not boil at all or boil 90 minutes. SMM is converted to DMS at 158 and above and then evaporated off as it boils. If you got it up to boiling temps and then only did 5 minutes, seems like you'd have a lot of the SMM converted to DMS and no where for the DMS to go. Obviously people have more experience with this than I do, so that's why I ask.






Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5131 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

How does this work with DMS? I don't really know too much about berliner's, but it seems as if you'd either not boil at all or boil 90 minutes. SMM is converted to DMS at 158 and above and then evaporated off as it boils. If you got it up to boiling temps and then only did 5 minutes, seems like you'd have a lot of the SMM converted to DMS and no where for the DMS to go. Obviously people have more experience with this than I do, so that's why I ask.



Hadn't really thought about this. Some people do no boil, others seem to bring it up to 210, some boil for 90, others for 5-15 mins. Who knows.






Back to top


Back to top