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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > All-Grain Berliner Weisse
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Old 04-04-2012, 12:38 PM   #11
Hop_machine
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Looks pretty good, I did about the same recipe but made a 2.5 gal batch and pitched WLP630 that has the bugs already in there...

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Old 04-04-2012, 07:40 PM   #12
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I thought about doing that, but I've heard that homemade lacto starters get more sour faster so I figured I'd try it this way first.

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Old 04-09-2012, 09:56 PM   #13
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Just another update. I took another sample today. The gravity hasn't changed at all. So it might be done. If so, it'll be a little higher on the FG than I want, but still ok. 1.010 is a little high FG for style, but not by much. As for flavor, it has definitely become a bit more tart since last week. So I'm hopeful flavor will be right where I want it in a couple weeks, even if it's not quite as dry as I'd like.

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Old 04-18-2012, 03:18 PM   #14
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Quote:
Originally Posted by LoneWolfPR View Post
Just another update. I took another sample today. The gravity hasn't changed at all. So it might be done. If so, it'll be a little higher on the FG than I want, but still ok. 1.010 is a little high FG for style, but not by much. As for flavor, it has definitely become a bit more tart since last week. So I'm hopeful flavor will be right where I want it in a couple weeks, even if it's not quite as dry as I'd like.
The flavor will change dramatically the longer it sits in a bottle IMO. Same with a keg, but to a lesser degree. If you put these in champagne bottles and drink one at 1 month and then at 6 months, you will be amazed at the difference.
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Old 04-20-2012, 04:55 PM   #15
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This batch will probably go pretty quickly since it's just a test batch and I'm splitting it with a buddy. I'll probably brew a ten gallon batch next time around. I'll keg half and bottle half of that.

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Old 05-09-2012, 04:45 AM   #16
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Short update. It tasted great when I transferred to the keg. Been carbing it up for the last day and a half or so. Have the regulator set at about 24 PSI. Hoping to have it ready by tomorrow afternoon. Will post how it turned out.

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Old 05-09-2012, 08:14 PM   #17
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And... It's done! Turned out beautiful!

finishedberliner.jpg  
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Old 07-08-2012, 03:41 PM   #18
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Looks great! Thinking of doing this brew today-tomorrow. Question regarding the lacto starter. Do you leave the jar open to the air while it get's going? Maybe a rookie question, but this will be my first time attempting a sour. Thanks for the help!

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Old 07-11-2012, 12:20 AM   #19
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Sorry, I haven't updated this in a while. I did my starter with foil over the jar. However, this brew actually didn't turn out great after all. I left the lacto too long. It got over sour REAL FAST. It also started to develop sort of a vegetal/garbagy quality to the nose. After a week in the keg it smelled like vomit. My guess is that something else got in with the wild lacto culture. Also, I definitely shouldn't have let it go so long. It was probably best after the first week in the fermenter.

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Old 03-21-2013, 10:52 PM   #20
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The souring effect takes 6-8 weeks in my experience. I did one awhile back and tried it in secondary and got no tartness at all, so I left it. Tried it again about a month and a half or two months later and bang! Delicious.

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