Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Bottling Berliner Weisse

Reply
 
LinkBack Thread Tools
Old 04-17-2012, 04:07 AM   #1
busta98
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Chillicothe,IL
Posts: 111
Default Bottling Berliner Weisse

I haven't been able to find a clear answer on this. When I go to bottle a berliner weisse, do I have to pitch yeast along with the priming sugar? Or will the critters just eat the sugar and create CO2 from there. For 5 gallons, how much priming sugar should be used?

__________________
busta98 is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2012, 05:46 AM   #2
Pith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Blue Mountains, NSW
Posts: 328
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Depends on how you made it. I would do a weisse by souring the wort with lacto from yoghurt or something for a couple of days until it was as sour as I wanted it, then pasteurise it with campden, wait 24 hours and pitch your yeast. If that's the way you did it, then I would just rack into your bottling bucket, take a teaspoon of yeast from the bottom and mix it into the bucket, then bottle.

How did you do it?

__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
Pith is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2012, 06:11 AM   #3
octo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: tampa, fl
Posts: 194
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Just bottle it like you would normally. http://www.tastybrew.com/calculators/priming.html

__________________
octo is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2012, 01:15 PM   #4
busta98
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Chillicothe,IL
Posts: 111
Default

I did a 2 day sour mash then let the pelicile form for a about a week then pitched regular ale yeast. Its gone from 1.030 down to 1.003. Its nice and dry and tart. I plan on aging it on raspberries for a little while to get some flavor. I'm just wanting to make sure I steer clear of bottle bombs. We all know how much of a beast Lacto is.

__________________
busta98 is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2012, 05:16 PM   #5
elproducto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Ontario
Posts: 1,101
Liked 18 Times on 15 Posts
Likes Given: 3

Default

I bottled mine after 4 weeks, it was incredibly tart and at 1.005. After a week in the bottle, they've formed mini pellicles. Crazy!

I also racked half on to frozen raspberries which I will bottle in another 2 weeks.

__________________

Fall Line Brewing Company

http://www.beerisafourletterword.wordpress.com

Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

elproducto 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
Bottling my berliner weisse octo Lambic & Wild Brewing 0 11-20-2011 08:53 PM
Berliner Weisse chefchris Lambic & Wild Brewing 4 11-01-2011 08:06 PM
Bottling Berliner Weisse with Brettanomyces TristanLowery Lambic & Wild Brewing 9 03-11-2011 05:20 PM
DMS issue in berliner weisse... boil before bottling? bovineblitz Lambic & Wild Brewing 12 03-03-2011 08:35 PM
Berliner Weisse jgardner6 Lambic & Wild Brewing 4 08-24-2010 09:56 PM