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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Wyeast 3191 VSS Berliner Weisse Blend
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Old 01-04-2008, 09:41 PM   #1
landhoney
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Default Wyeast 3191 VSS Berliner Weisse Blend

http://www.wyeastlab.com/vssprogram.cfm?website=2

Thought I'd let everybody know now

Get it while its hot, I ordered mine ( some place online called high-gravity homebrew supply? - they'll probably just take my money and not ship anything ) They also had some 3711 left - if anybody want to make a Saison this yeast is supposedly AWESOME

And to answer your question; yes, once you start using Brett you will ONLY be able to brew funky beers.
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Old 01-13-2008, 12:03 AM   #2
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Well, LHBS had some today and couldn't resist buying it - so now I'll have two packs. I'm going to email Wyeast and ask about the 'best' options/techniques for using this mix. If/when they respond I'll be sure to post relevant info.

BTW, nobody cares about this one?

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Old 01-13-2008, 12:05 AM   #3
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Yeah, I care. I think I talked to you in the chat about it...

I am probably going to give this mix a try but I am waiting to hear what you say before I buy

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Old 01-13-2008, 12:12 AM   #4
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I care - but I'm doing a batch the old-school way (blending a neutral ale yeast with a lacto culture). I probably would have chickened out of using Brett anyway...

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Old 01-13-2008, 12:28 AM   #5
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Quote:
Originally Posted by Beerrific
Yeah, I care. I think I talked to you in the chat about it...
I am probably going to give this mix a try but I am waiting to hear what you say before I buy
I say buy, buy, buy! No, sell, sell, sell! Seriously though, they recommend 3-6 months for full flavor development( the brett I guess), so by the time I could give a recommendation it may not be available any more. Of course you could do it with two strains( Lacto and Ale strain), but if this blend turns out to be the best ever you may be SOL. I just emailed Wyeast with my questions, maybe they'll shed some light on how long it really needs. I don't want you to miss out waiting for reviews. You could always buy it, and just hold onto it for a while.
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Old 01-13-2008, 02:03 AM   #6
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Quote:
Originally Posted by landhoney
I say buy, buy, buy! No, sell, sell, sell! Seriously though, they recommend 3-6 months for full flavor development( the brett I guess), so by the time I could give a recommendation it may not be available any more. Of course you could do it with two strains( Lacto and Ale strain), but if this blend turns out to be the best ever you may be SOL. I just emailed Wyeast with my questions, maybe they'll shed some light on how long it really needs. I don't want you to miss out waiting for reviews. You could always buy it, and just hold onto it for a while.
I have been debating getting this or just using a regular yeast and a lacto culture. But, yeah, it is unfortunate that they say to age it for longer than they will be selling it.
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Old 01-13-2008, 02:18 AM   #7
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What about using the lacto that is on the malt? I have been thinking of trowing some uncrushed malt into a starter to sour it up, boil it to kill the lacto and then add it to the beer in the primary. These were idea's for brewing a Gose since I don't wan't to invite live lacto into my bottling bucket. It should also allow me to control the sourness.

Kai

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Old 01-13-2008, 02:42 AM   #8
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Quote:
Originally Posted by Kaiser
What about using the lacto that is on the malt? I have been thinking of trowing some uncrushed malt into a starter to sour it up, boil it to kill the lacto and then add it to the beer in the primary. These were idea's for brewing a Gose since I don't wan't to invite live lacto into my bottling bucket. It should also allow me to control the sourness.
Kai
I bottled my Gose(need to update that thread, thanks for the reminder) and just found a bottle, so I'll be able to taste the real thing for the first time and compare it to my first attempt. I used a sour mash for it and a Berliner and they turned out very well, but this blend contains a Brett strain isolated from a now defunct brewery in Berlin. So that adds an interesting authenticity to the blend and should make an interesting/different beer. The other methods to make these beers are fine, but this is a unique blend that I look forward to trying.
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Old 01-13-2008, 03:00 AM   #9
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Gueuze. Pronounced "Goo-za". Anyway, so, landhoney, did you actually blend batches?

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Old 01-13-2008, 03:02 AM   #10
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Gose (a German beer with salt and corriander) ain't the same as Gueuze.

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