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1
Posted on 7/9/13 at 2:50 pm to s14suspense
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.
Posted on 7/9/13 at 3:00 pm to BugAC
I feel like I am reading things written in Greek in these threads. 
Posted on 7/9/13 at 3:03 pm to Neauxla
quote:
I feel like I am reading things written in Greek in these threads.
Fahrenheit sounds German to me.
Posted on 7/9/13 at 3:29 pm to LSUGrad00
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.
Posted on 7/9/13 at 4:08 pm to rds dc
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?
Posted on 7/9/13 at 4:13 pm to LSUGrad00
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.
Posted on 7/9/13 at 9:07 pm to LSUGrad00
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.
Posted on 7/10/13 at 8:37 am to rds dc
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.
Posted on 7/10/13 at 8:54 am to Fratastic423
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.
Posted on 7/10/13 at 9:00 am to LSUGrad00
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.
Posted on 7/10/13 at 9:00 am to LSUGrad00
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.
Posted on 7/10/13 at 10:42 am to Fratastic423
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
Posted on 7/10/13 at 10:58 am to LSUGrad00
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.
Posted on 7/10/13 at 11:02 am to Fratastic423
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?
Posted on 7/10/13 at 11:03 am to s14suspense
unsure, you are the one who listens to it more than me.
Posted on 7/10/13 at 11:25 am to Fratastic423
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.
Posted on 7/10/13 at 11:28 am to s14suspense
I will look into it. Thanks for finding it.
Posted on 7/10/13 at 12:26 pm to Fratastic423
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.
Posted on 7/10/13 at 12:37 pm to BottomlandBrew
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.
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