Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Berliner fermentation schedule

Reply
 
LinkBack Thread Tools
Old 02-12-2011, 07:23 PM   #1
Bensiff
Mind Your Business
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Bensiff's Avatar
Recipes 
 
Join Date: Mar 2008
Location: , Washington, the state
Posts: 4,407
Liked 295 Times on 239 Posts
Likes Given: 53

Default Berliner fermentation schedule

Just getting prepared to do my first Berliner and have most everything mentally in order except a few things. Planning on the no boil method and then pitching a white labs lacto starter a few days ahead of time. From everything I've read this is a really mild lacto strain. Given that and that lacto prefer warmer temperatures would it make sense to pitch it at around 100 F and let them do their thing while the wort slowly drops to pitching temp for the sacc? Or should I cool to 68 or so and pitch the lacto?

If anyone has ever done the apple juice starter method does this end leave any off flavors in the finished product?

Finally, when and how much brett should I pitch?

__________________
Bensiff is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2011, 08:14 PM   #2
jvlpdillon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Aurora, CO
Posts: 181
Liked 4 Times on 4 Posts
Likes Given: 11

Default

If you pitch the lacto around 100 and hold it there then wait on the sacc. for a few days you will get more lacto growth more quickly.

If you pitch them together at around 68 the lacto will grow too, but it takes longer to get the flavor from it, as in months.

__________________
jvlpdillon is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2011, 09:57 PM   #3
El_Exorcisto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Herkimer, NY
Posts: 417
Liked 6 Times on 6 Posts

Default

If you no boil, you can completely skip the commercial lacto culture. Your wort will be full of it, and it will behave much better than the commercial variety can. As for brett, I don't use it in mine. The batch I'm bottling Monday attenuated down o 1.003 so there isn't much for the brett to munch on anyway.

I let the lacto run for three days then pitch US-05. I let mine run around 80, since that's the hottest I can get off my aquarium heater and water bath in my basement.

__________________

On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.004, and tastes awesome), contemplating what fruit to add.

El_Exorcisto is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2011, 01:49 AM   #4
Bensiff
Mind Your Business
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Bensiff's Avatar
Recipes 
 
Join Date: Mar 2008
Location: , Washington, the state
Posts: 4,407
Liked 295 Times on 239 Posts
Likes Given: 53

Default

Thanks guys. Well, I already have the lacto and I got to do something with it. Should I go ahead and dump it in or save it in the fridge for a lambic?

From my understanding the brett adds a little more character so I was thinking of pitching a little bit in with the sacc. since I have a few current sources it would be easy to do.

El Ex, do you let the US-05 go at 80, or are you holding the lacto at 80 until you pitch the US-05 and then drop to normal fermentation range for sacc?

__________________
Bensiff is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2011, 02:11 AM   #5
El_Exorcisto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Herkimer, NY
Posts: 417
Liked 6 Times on 6 Posts

Default

Lacto at 80, US-05 at 66... Use the lacto in your berliner if you have it, since a lambic is going to contain pedio, which does everything lacto does but bigger.

__________________

On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.004, and tastes awesome), contemplating what fruit to add.

El_Exorcisto is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2011, 03:07 AM   #6
Bensiff
Mind Your Business
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Bensiff's Avatar
Recipes 
 
Join Date: Mar 2008
Location: , Washington, the state
Posts: 4,407
Liked 295 Times on 239 Posts
Likes Given: 53

Default

Right on thanks. I love the quote, that was a classic debate even though its only a week old.

__________________
Bensiff 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 Weiss sdp07d Lambic & Wild Brewing 4 12-07-2010 03:30 AM
My first Berliner centralpabrewer Lambic & Wild Brewing 41 08-31-2010 10:01 AM
Roeselare for Berliner? bwyker Lambic & Wild Brewing 5 01-19-2010 05:03 PM
Started my first berliner Ryan_PA Lambic & Wild Brewing 52 07-27-2009 03:28 PM
Extract Berliner? HokieBrewer Lambic & Wild Brewing 3 07-03-2009 04:50 PM