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Old 02-23-2010, 06:23 PM   #1
cmdrico7812
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Default Fixing a Berlinner Weisse

I attempted to make my first Berlinner Weisse back in October. I pitched the German Ale Blend and the Lacto at the same time and I'm regretting this decision. I just tasted it from the fermenter the other day and there is zero sourness to it. I wish I would have pitched the lacto first and then the yeast so that the Lacto would have a nice head start.

Does anyone know how I could fix this beer to make it sourer?

or

Can anyone recommend a way to fake sourness in the beer when I bottle it?

Thanks!

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Old 02-23-2010, 06:33 PM   #2
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add some lactic acid to the beer, you should be able to get it at any LHBS if not heres a link

http://www.midwestsupplies.com/lactic-acid-4-oz.html

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Old 02-23-2010, 06:34 PM   #3
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I am an armchair quarterback, as I have not done this, but Ive read and heard lactic acid additions with the caveat that you have to be careful how much you use. I do not recall the limit.

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Old 02-23-2010, 06:39 PM   #4
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How much would you recommend adding to a 5 gallon batch? I like things quite sour. Not too puckering, but sour like Boon's Oude Gueze sour.

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Old 02-23-2010, 06:42 PM   #5
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Quote:
Originally Posted by cmdrico7812 View Post
How much would you recommend adding to a 5 gallon batch? I like things quite sour. Not too puckering, but sour like Boon's Oude Gueze sour.
Figure it proportionally. Pour a pint and add lactic acid in small amounts and taste. Once you've hit a level you like, redact that to the total 5 gallon volume.
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Old 02-23-2010, 06:59 PM   #6
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Flyangler has a pretty good approach, although I tend to do it very slowly in the bottling bucket (before adding priming sugar)

I like things pretty sour as well, and I added about 1/4 to a 1/3 of a bottle to a berliner in the past that didnt get sour at all

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Old 02-24-2010, 02:43 AM   #7
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ryane, when you say 1/4 to 1/3 of a bottle, what size bottle were you using? I just want to get a rough idea of how much I need to go buy. Thanks.

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Old 02-24-2010, 04:43 AM   #8
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i just looked it was a 4oz bottle and it may have been more like a 1/3 to a little less than half of the bottle

remember its all based on taste though, so when you do it, add a very small amt, mix and taste, then repeat until it tastes good

I like mine fairly sour, which i normally drink straight, but if you like to mix with fruit syrup it might even be a bit better to make it slighly more sour than you would otherwise prefer to offset some of the sugar

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Old 02-24-2010, 09:29 AM   #9
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I am having the same issue with mine and I did let the Lacto go 3 days prior to adding my yeast. It smells sour but no sour taste whatsoever. I'd like to know how much you added. I really like mine sour as well and some puckering wouldn't be bad for me. I am giving mine another month or 2 and will goto the lactic acid.

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Old 02-24-2010, 01:50 PM   #10
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I used 2 oz of lactic acid in a pale wheat beer that didn't sour with good results.

I've had fine sourness pitching lacto and yeast at the same time, the key is having a strong/healthy culture of lacto going at pitching. When you pitch lacto first you run the risk of the low pH disrupting the yeast fermentation (as happened to a friend of mine).

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