Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > BYO'S Berliner Weisse...
Reply
 
LinkBack Thread Tools
Old 10-23-2009, 12:23 AM   #1
DragonTail
Feedback Score: 0 reviews
 
DragonTail's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Salem, WI
Posts: 3,397
Liked 5 Times on 4 Posts
Likes Given: 21

Default BYO'S Berliner Weisse...

I'm going to be doing the extract recipe from BYO (Sept. 2009) for the 15 minute boil Berliner Weisse this weekend.
Has anyone tried this?
Any hints/tips/tricks that I need to know?

__________________

Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

DragonTail is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2009, 02:15 AM   #2
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 85 Times on 54 Posts
Likes Given: 2

Default

You should crawl through the posts in the thread for Jason's recipe, there is lots of good info and our experiences in there. Most of us pitched the lacto and waited for activity (2-3 days) before pitching any saccharomyces yeast, this way it has a chance to get nice and sour.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2009, 12:51 AM   #3
bhatchable
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: San Diego
Posts: 406
Liked 1 Times on 1 Posts

Default

that's what I did. took a while for mine (lacto) to start. I just pitched a tube. if I had it to do again i would make a lacto starter. I kept mine at 100 during the lacto only pitch (first 40 hours or so) and it came close to needing a blow off.

__________________
Nunc Est Bibendum
bhatchable is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2009, 06:06 PM   #4
DragonTail
Feedback Score: 0 reviews
 
DragonTail's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Salem, WI
Posts: 3,397
Liked 5 Times on 4 Posts
Likes Given: 21

Default

Thanks guys.

__________________

Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

DragonTail is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2009, 08:00 AM   #5
philrose
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Seattle, WA
Posts: 1,423
Liked 12 Times on 9 Posts
Likes Given: 21

Default

interested to see how the recipe works out. is that from the partial mash article? looked like a solid beer.

__________________
In process-
Kegged-
Last bit of Sparkling Mead
Planning- Witbier

@philthebrewer
philrose is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2009, 02:54 PM   #6
DragonTail
Feedback Score: 0 reviews
 
DragonTail's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Salem, WI
Posts: 3,397
Liked 5 Times on 4 Posts
Likes Given: 21

Default

It is the Sept 2009 issue, the "Style Profile" article. There are 2 recipes, an all grain and an extract only. I did the extract only version. Fermenting as we "speak".

__________________

Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

DragonTail is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2009, 07:03 PM   #7
SourHopHead
Feedback Score: 0 reviews
 
SourHopHead's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Albuquerque, NM
Posts: 749
Liked 2 Times on 2 Posts

Default

I brewed the AG 3 weeks ago and checked FG last night. No sourness at all. Pitched a tube of lacto and it took off within a couple hours and I let it sit for 3 days before I pitched my yeast starter. Transferred to a secondary to age. Not sure what happened and need to check my notes.

__________________

FV's- Flanders Red, Munich Helles x2, Apfelwein, Hard Lemonade
SV1- Pumpkin Spice
SV2- Hard Cider
SV3- Empty
Kegs- Green Chili Ale, Watermelon Sour

On Deck: Celebration Ale Clone


"Be Good or Be Gone." EST. 1854
Shazbot Blonde

SourHopHead is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2009, 02:22 PM   #8
dreadnatty08
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Washington, DC
Posts: 57
Default

I brewed that recipe last year and followed Jamil's process. You can find the Berliner show on the BN to hear some more info (it's actually one of the shorter episodes).
However, like others have said, I recommend giving the pack/tube of Lacto at least 24 hours before pitching any yeast. I think I let mine go too long (~32hours), as the yeast never fully attenuated and it stopped at 1.009. I also skipped the boil completely, did a two step decoction, and just brought the wort up to temp to pasteurize. This method worked out really well and is a lot easier than busting out your burner just to do a 15 min boil. Let us know how it turns out.

__________________

_______
My Blog: City Brewer

dreadnatty08 is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2010, 03:55 AM   #9
SourHopHead
Feedback Score: 0 reviews
 
SourHopHead's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Albuquerque, NM
Posts: 749
Liked 2 Times on 2 Posts

Default

I tried a sample this evening and it still is not sour at all. You can smell it, but when you taste it you get disappointed. Tastes kinda thin and I read the mash temp went down to the low-mid 140's and then I moved the mash inside.

I'm wondering it there is anyway to save it. It got moved into a keg and is sitting there waiting for me to get back to it. I set this keg aside as a secondary fermenter since it is a PITA to seal. Could I just toss some acid into the keg and try it then? It tastes fine otherwise, but just no sourness.

I will try making this beer again and will try another sour going with a sour mash once I can control the temp a little better.

Thanks.

__________________

FV's- Flanders Red, Munich Helles x2, Apfelwein, Hard Lemonade
SV1- Pumpkin Spice
SV2- Hard Cider
SV3- Empty
Kegs- Green Chili Ale, Watermelon Sour

On Deck: Celebration Ale Clone


"Be Good or Be Gone." EST. 1854
Shazbot Blonde

SourHopHead is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2010, 04:54 AM   #10
ChrisKennedy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
Liked 11 Times on 10 Posts

Default

Either bring it up to 80F or so and leave it for a few months, or just add lactic acid.

Adding lactic acid really does result in a pretty darn nice character. I am starting to lean towards that as the best way to get sourness in a berliner weisse, tradition be damned.

__________________
ChrisKennedy 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 Recipe? Jsta Porter Lambic & Wild Brewing 14 08-10-2013 03:42 AM
(AG) Berliner Weisse Matt Up North Recipes/Ingredients 17 08-27-2009 03:14 AM
new plastic for Berliner Weisse? EdwardPaulsen Lambic & Wild Brewing 4 03-30-2009 03:07 PM
Berliner Weisse Recipe Talloak General Beer Discussion 3 01-22-2009 07:31 PM
Berliner Weisse sause Recipes/Ingredients 22 11-29-2007 02:57 PM



Newest Threads

LATEST SPONSOR DEALS