BrewHardware Giveaway- Winners Drawn - 24 hours to claim!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Berliner weisse questions
Reply
 
LinkBack Thread Tools
Old 12-09-2012, 01:19 PM   #21
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,464
Liked 92 Times on 85 Posts
Likes Given: 4

Default

Acid malt is usually used for pH adjustment or very slight sourness. Using it at high percentages could throw the mash pH out of whack, all without getting the intense sourness of a Berliner. It's not half as fun as the other options, but you could add lactic acid to taste after a pure sacch fermentation to get the taste you wanted.

__________________

Say no to intolerance: love gluten and lactose.

kingwood-kid is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Berliner Weisse rivertranced Sour Ale 32 07-01-2014 06:44 PM
Couple of questions about brewing Berliner Weisse Calder Lambic & Wild Brewing 6 10-14-2012 04:29 AM
Berliner Weisse Javier25 Extract Brewing 0 10-08-2012 12:15 AM
Berliner Weisse Simps Extract Brewing 1 01-08-2012 11:57 PM
Berliner-Weisse help Mustangj Recipes/Ingredients 9 01-15-2011 09:30 AM



Newest Threads

LATEST SPONSOR DEALS