jvlpdillon
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- Oct 14, 2008
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Yesterday I brewed my first Berliner Weisse. I pulled many of the suggestions from this forum including the no-boil technique. Recipe/process below.
3.5lbs Belgian Pils
2.5lbs White Wheat Malt
.5lbs Flaked Barley
1oz. Hallterau mashed for 15 minutes at the end of mash.
I slowly ramped up the temp from low 70F's to 160F over 2.5 hours doing a BIAB or rather mash in a bag. And arrived at a OG of 1.034. (On a side note this process makes a highly fermentable wort.)
I transferred to primary and let this cool on its own to about 120F. (this may be my mistake) I then threw in .5 lbs of Acidulated Malt into primary (not mashed) to produce the lactic acid. No yeast yet will be (WLP029). After approx. 24 hours at 88F degrees I have a nice fluffy white krausen/pellicle formed. The issue is it smells like sweet rancid creamed corn (DMS). Before the krausen formed it just smelled like malt-o-meal.
I have heard all sorts of odd smells can be produced, but nobody seems to have an issue with DMS by not boiling their BW. Also it is my understanding the SMM will not convert to DMS until after reaching 170F.
Is this just lactic acid behaving like lactic acid?
Is there any likelihood that this will fade, and just become a clean tangy flavor?
Since I haven't pitched yeast anyway, should I bring the bring the whole batch back to boil for 90 minutes to get rid of it?
3.5lbs Belgian Pils
2.5lbs White Wheat Malt
.5lbs Flaked Barley
1oz. Hallterau mashed for 15 minutes at the end of mash.
I slowly ramped up the temp from low 70F's to 160F over 2.5 hours doing a BIAB or rather mash in a bag. And arrived at a OG of 1.034. (On a side note this process makes a highly fermentable wort.)
I transferred to primary and let this cool on its own to about 120F. (this may be my mistake) I then threw in .5 lbs of Acidulated Malt into primary (not mashed) to produce the lactic acid. No yeast yet will be (WLP029). After approx. 24 hours at 88F degrees I have a nice fluffy white krausen/pellicle formed. The issue is it smells like sweet rancid creamed corn (DMS). Before the krausen formed it just smelled like malt-o-meal.
I have heard all sorts of odd smells can be produced, but nobody seems to have an issue with DMS by not boiling their BW. Also it is my understanding the SMM will not convert to DMS until after reaching 170F.
Is this just lactic acid behaving like lactic acid?
Is there any likelihood that this will fade, and just become a clean tangy flavor?
Since I haven't pitched yeast anyway, should I bring the bring the whole batch back to boil for 90 minutes to get rid of it?