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re: Homebrewing: In-Process Thread
Posted on 4/25/14 at 9:28 am to LoneStarTiger
Posted on 4/25/14 at 9:28 am to LoneStarTiger
quote:
What temp do you ferment your Berlinner Weisse at?
For kettle souring... Last time around I kept it at 100F for three days. It was super clean and slightly tart, but I didn't find it sour enough.
I contacted White Labs and they recommend between 62F-70F, but everything I found online say it needs to be significantly higher.
The one I currently have going is at 85F. It took about 36 hours for the lacto to take off, but there is a nice 'krausen' in the kettle now.
3
Posted on 4/25/14 at 9:42 am to LSUGrad00
The white lab/wyeast lactos are supposed to be weak and not handle the higher temps as well as higher ibus. Wild lacto on the grain is supposed to handle higher temps better.
Posted on 4/25/14 at 9:42 am to LSUGrad00
Am I missing anything by not having any magnesium in my brewing water?
Been using RO water with only CaCl and Gypsum additions.
Been using RO water with only CaCl and Gypsum additions.
Posted on 4/25/14 at 9:55 am to LSUGrad00
To get that high of fermentation temps I will have to wait until the summer and let it sit in the garage. Of course, it looks like It will be June before I have a free weekend again
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