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Old 07-31-2009, 05:20 PM   #11
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I accidentally left my sparged grains out overnight and through the heat of the next day. Awful! Don't do that. Smells like curdled milk.

On a happy note, I will be making up my Lacto starter this weekend and then brewing in the next week to get this Madroner Weisse going. Depending on how long it takes to get to the right amount of sour, I will attempt it again in the near future with a sour mash.

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Old 08-04-2009, 04:49 PM   #12
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So about to make up this guy, I am going to make the starter on Friday and brew Monday or Tuesday. Here is an email I got back from Wyeast:

Quote:
I would make a starter with the 5335. 2L of 1.020 sterile wort. Add the 5335 to the wort, incubate at as close to 90oF as possible for about 5 days. This can then be used in the 15 gallons.
So I am jumping the gun a little brewing on Monday or Tuesday, but in the end I will have a soured beer. I am excited because I will sparge this off and bring up to "boil" as much as my kettle will hold and then put the rest into the fermentor and then combine the two and let sit out overnight, then pitch the lacto the next day and the yeast later that day.

Woo hoo!

PS... brewed up a "fake" version of this beer with acidulated malt and no lacto culture. It is in the fermenter. I love spending $30 on ten gallons of beer! It has a touch of sour, but nowhere near what I was hoping for yet...yet. It needs to get rid of the sugar so that I can taste the sour more, but currently it is at day one of fermentation.
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Old 08-12-2009, 07:58 PM   #13
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Mashed in at 153*, a little higher than I wanted but hey, that's what you get for not paying full attention. The recipe is this,

5lbs American Two Row
5lbs Belgian Pilsner Malt
2.5lbs White Wheat

1 oz Cascade @15min.

Bring to a boil, hop and chill. Chill to 75* and pitch Wyeast 5335 starter (that was started a week ago) and US-05 at the same time. Ferment at 63* for two days and the raise the temp to 70* for a couple of days.

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Old 08-14-2009, 08:18 PM   #14
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This is finished fermenting and is sitting at about 1.010. I wanted drier, but meh, what can you do...

Now is time for the lacto to do its thing. I am thinking I will keep it at 70 for a long time now, but I really want to drink this in the next month or two. Until then, I have my fake berliner weisse and it is actually tasty. It doesn't have the character, but it has the sourness that I was looking for in it.

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Old 08-14-2009, 10:05 PM   #15
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I actually just ran the real numbers and it is at 4.05ph, 1.7plato (1.007) and 3.2 alcohol.

I was happy with the tartness it currently has, but know I can get it to 3.5ish or less. I am intrigued however because it tasted like budweiser when I filtered my sample and tasted. Just lets me know that I can make a light quaffable beer that has no alcohol.

If I bottled this now and let it do its thing, I don't forsee any chance of a bottle bomb seeing as there is a measly .007 gravity points and the Lacto (from what I have heard) doesn't produce CO2. Really, I would be looking at something that could just age for a long time until sour enough...right?

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Old 08-14-2009, 10:36 PM   #16
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Hot Damn! I know I just posted, but I have to post again! When I sparged this I got my ten gallons and then said, what the heck, I have never done this sour mash thing so let's try it. I took the remaining two or so gallons of nearly sugarless juice ( maybe 1.007 max) and put it into a 3 gallon better bottle and added to that a handful of malt at 115*f. I covered the top with tin foil and left it outside for two days where it got to 100 during the day and 50 at night. After checking my numbers from the Berliner I said, Self, let's check that stuff out in the BB and either toss it or maybe put some aside to use for something.

I racked off a little bit into a glass and smelled. Sourish. Tasted it. Sour and tangy and everything I was looking for in a beer. This of course has no alcohol so what to do. I racked off two glasses worth and put them into my berliner, so now it has lacto culture and sour mash culture brewing away inside of it! I am so intrigued now...

Not that there is much that will be able to be consumed by the lacto, I am just super interested in what is going to happen and if it will sour all that much or not.

Here are some pics along the way. The top right and the bottom left are enlargable by clicking



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Old 08-21-2009, 01:51 AM   #17
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I just checked on my BB with the lactic in it and the pellicle has officially formed. Since it has in the better bottle, I assume that the one in my fermenter (in a keg) has or will in the next couple of days. This said, I will take a picture tomorrow to post, but I am excited. Since this is my first time with Lacto, I don't know what to expect or on what time frame. I am thinking that I will leave this for shy of a month and then keg and start drinking.

My fake berliner is kegged and I am going to start carbonating it in the next week and then drink it Sept. 1 or so. Different, but still tart.

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Old 08-27-2009, 02:14 AM   #18
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BB smells like vomit and nail polish, so now I know that two weeks is far too long. I just tasted and tested the Ber Weisse and it is not tart, bland and I really am not digging it at all. I think that I might have some dead lactic starter that I used in it. I might well need to repitch a lactic or just call it what it is and have a light drinking beer for the end of the work day.

I will attempt again with another lactic culture in order to achieve what I started.

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