Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Berliner Weisse Ferm. Question
Reply
 
LinkBack Thread Tools
Old 01-09-2013, 07:51 PM   #1
ChadChaney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Carroll, IA
Posts: 452
Liked 4 Times on 4 Posts
Likes Given: 1

Default Berliner Weisse Ferm. Question

So I brewed a Berliner on Sat. and went with the sour wort method, cooling to around 100F and then pitching a 1/2 pound of Pilsner malt, I also made a BW with the second runnings and some DME and followed the same procedure. The first batch went on a BrewPad to hold the temp, my wife then **** it off by accident so the temp has varied a bit. It fermented it a little bit like normal, then had a small bubbly pelicle and now is actively fermenting again. I tasted yesterday and it has a little sourness, not near as much as I am hoping for. Can I just let it ride out until I get it as sour as I like and then pitch my yeast? As of the other batch, it is just sitting at room temp, probably 70F at best and it has very little sourness if any. I am sure this is due to the temp, I was planning on putting it on the brewpad as soon as the other batch was done, any problems here?

Any other creative ways to keep carboys in the 90F range? i don't want to use a space heater because I have other ales fermenting away in the same area, basement.

__________________
ChadChaney is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2013, 11:24 PM   #2
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,555
Liked 258 Times on 231 Posts
Likes Given: 3

Default

All your assumptions are good.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 12:59 PM   #3
ChadChaney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Carroll, IA
Posts: 452
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Ugh, I racked off cake and grain and voices for 15 mins and pitched yeast. It has been almost 36 hours and zero activity, and ideas?

__________________
ChadChaney is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 03:07 PM   #4
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,674
Liked 241 Times on 185 Posts
Likes Given: 178

Default

Quote:
Originally Posted by ChadChaney View Post
and voices for 15 mins
???
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 09:12 PM   #5
ChadChaney
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Carroll, IA
Posts: 452
Liked 4 Times on 4 Posts
Likes Given: 1

Default

LOL, boiled...

__________________
ChadChaney is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 10:34 PM   #6
somedudefromguam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Albany, Oregon
Posts: 149
Liked 13 Times on 9 Posts
Likes Given: 53

Default

Wow, another guy on here is having the same problem...http://www.homebrewtalk.com/f127/sour-mash-ale-381421/
I have brewed a few berliner weisses using the sour mash method, they have all fermented vigorously and have dried out to 1.004-1.007. I even had one that was ultra sour and the yeast seemed to have no problem...

Yeast can sometimes take 3 days before really taking off, you might just have to wait. But it wouldn't hurt to get a starter ready, you will probably use it later if you don't have to re-pitch this brew...

__________________
Quote:
Originally Posted by coffeegod View Post
I fermented a brown ale at 80 degrees for two weeks. At the end my beer tasted like a belgium tripple not a brown but it was a damn good belgium tripple.
somedudefromguam 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/ DMS question JiltedEmu Recipes/Ingredients 2 01-27-2012 07:13 PM
Berliner Weisse Question Fritobandito Lambic & Wild Brewing 19 01-03-2012 03:33 AM
Berliner Weisse Question Clint04 All Grain & Partial Mash Brewing 2 08-11-2011 06:26 PM
Berliner Weisse Question Bassman Commercial Brew Discussion 1 07-04-2010 10:40 PM
Berliner Weisse Primary Ferm. Sequence Question Benway All Grain & Partial Mash Brewing 1 08-17-2009 04:06 AM