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Old 03-28-2011, 07:23 PM   #1
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Default Berliner Weisse ?

I am going to make a Berliner Weisse type beer with
WLP630 Berliner Weisse Blend yeast I know I am going to use a bucket and never use it but for another sour beer but what about a secondary since I would like it to age for 4-6 months so will it affect the glass carboy as well?
also if I wait so long will the yeast still be good to carb up the bottles as I dont want to add dry yeast since it will alter the beer

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Old 03-28-2011, 07:29 PM   #2
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Why not get a 6.5 gallon glass carboy to primary it in? If you already have a 5 gallon glass, you'll be fine to use that as a bright tank or secondary if you end up adding more yeast/fermentables.

Glass will be fine as long as it's smooth there aren't bubbles/air pockets on the inside.

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Old 03-28-2011, 09:06 PM   #3
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I have a 6 1/2 gal carboy but it has EdWort's Apfelwein in it and I am not bottleing it anytime soon so I will just use one of my 5 gal ones for a secondary

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Old 03-29-2011, 07:40 AM   #4
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Why not just bottle it after fermentation, its a small beer it will be done fermenting in a few days but the sour character will still continue developing...from my research it will sour faster if bottled immediately. If you do decide to let it sit in the carboy it will not ruin the carboy. If you let it go 4-6 months you will want to re-yeast. Just use a clean yeast and you won't change the beers character.

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Old 03-29-2011, 12:01 PM   #5
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I can't speak to much to your question re: the safety of using a glass carboy that once housed souring bugs as I have separate equipment. however, as someone who had a BW in a secondary for 7 months, I can assure you that I needed no extra yeast for bottling. on top of that, in my experience, I had no problem achieving fairly extreme tartness, ( though I also pitched the dregs of two Orval bottles as well),. I would however recommend giving the bottled BW a couple of weeks to mature at higher than average temps, at least 60f.

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Old 03-29-2011, 04:44 PM   #6
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I want to use a secondary thats what I do with all my beers so I will do that and then maybe I will let it sit in the carboy for 3-4 months so it has a good chance to carb with no added yeast

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Old 03-29-2011, 11:45 PM   #7
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Quote:
Originally Posted by BootsyFlanootsy View Post
I can't speak to much to your question re: the safety of using a glass carboy that once housed souring bugs as I have separate equipment. however, as someone who had a BW in a secondary for 7 months, I can assure you that I needed no extra yeast for bottling. on top of that, in my experience, I had no problem achieving fairly extreme tartness, ( though I also pitched the dregs of two Orval bottles as well),. I would however recommend giving the bottled BW a couple of weeks to mature at higher than average temps, at least 60f.
If you add brett you won't have any problems with carbing as they will keep alive by consuming the dead sacc yeast and then when they hit the bottle they will be alive and well to carb the beer. However, you might get a little different story with a sacc only BW. Brett is a funny creature, you can add it and get a hint of funk and that is great or you can get acetic acid production too and a BW should not have acetic acid in it, it is all about the lactic acid.

Since the focus is on the lactic acid I would bottle condition warm, like in the mid 80's to let the lacto go to work.
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Old 03-29-2011, 11:51 PM   #8
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Quote:
Originally Posted by BLM View Post
I want to use a secondary thats what I do with all my beers so I will do that and then maybe I will let it sit in the carboy for 3-4 months so it has a good chance to carb with no added yeast
Any reason for this or just habit?
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Old 03-30-2011, 12:54 AM   #9
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Quote:
Originally Posted by Bensiff View Post
Any reason for this or just habit?
habit and thats what I have allways done with all of my beers as in use a secondary
big beers like barleywines I like to age but I have read with BW.s it would be good to age for some time

ETA I am just going to use the WLP630 yeast
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Old 03-30-2011, 01:14 AM   #10
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I can't speak to the blend, but I know if you do a separate pitch of lacto and sacc in a controlled manner you can be in the bottle in a week.

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