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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > No Hop Berliner Weisse
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Old 06-13-2013, 01:09 AM   #11
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Brew-tuber homebeerbrewey made a batch of beer from his pond water- and it still maintained some "pond" taste in the final product- but he's still kicking & making youtube videos!

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Old 06-13-2013, 02:50 PM   #12
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Originally Posted by Keyes88 View Post
Ok, so I did 5 gallons with the WL Lacto at about 90 degrees for 5 days. Added dry German ale yeast and gave it a day. Gravity reading went from 1.036 down to 1.010. It's not that sour, fermentation was very fizzy. I hope I have not poisoned myself drinking this.
Keyes, how long do you plan on letting this sit before bottling/kegging?
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Old 06-13-2013, 04:00 PM   #13
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I can't think of a good reason to add hops to a Berliner weisse as a homebrewer (to get label approval, commercial "beers" have to have hops). As was said the primary "preservative" power of hops is their inhibition of Lactobacillus, which isn't something that is desirable in this case (as it is in spontaneous fermentations).

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Originally Posted by Keyes88 View Post
Ok, so I did 5 gallons with the WL Lacto at about 90 degrees for 5 days. Added dry German ale yeast and gave it a day. Gravity reading went from 1.036 down to 1.010. It's not that sour, fermentation was very fizzy. I hope I have not poisoned myself drinking this.
Sadly White Labs Lacto produces very little sourness. I fermented with nothing but, and a year later the beer tastes like an American wheat not a Berliner.
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Old 06-13-2013, 07:49 PM   #14
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When do you even add hops to get any IBU if you're doing no boil? I have a berliner souring right now, and I ordered hops for it, but I think once it's sour I'm just going to pasteurize the liquid, forget about the hops, and pitch some yeast.

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Old 06-13-2013, 07:58 PM   #15
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[QUOTE="Oldsock"
Sadly White Labs Lacto produces very little sourness. I fermented with nothing but, and a year later the beer tastes like an American wheat not a Berliner.[/QUOTE]

Initially I felt this way too ... And then I had a few craft (American) Berlinners. First few sips were great, but then I noticed this growing "I just threw up in my mouth a little" type of flavor. After 12 months, my bottle conditioned white labs version (used Grolsh bottles to avoid bottle bombs) were pretty darn good. Not as sour as I wanted, but they ended up as a great summer quencher.

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Old 06-14-2013, 01:37 PM   #16
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Quote:
Originally Posted by dcHokie

Keyes, how long do you plan on letting this sit before bottling/kegging?
As soon as I hit my FG I'm going to keg it and prime the keg. Then tap it when I have the space.
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Old 06-14-2013, 02:11 PM   #17
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Quote:
Originally Posted by Oldsock
I can't think of a good reason to add hops to a Berliner weisse as a homebrewer (to get label approval, commercial "beers" have to have hops). As was said the primary "preservative" power of hops is their inhibition of Lactobacillus, which isn't something that is desirable in this case (as it is in spontaneous fermentations).

Sadly White Labs Lacto produces very little sourness. I fermented with nothing but, and a year later the beer tastes like an American wheat not a Berliner.
I fermented hot, like over 90 for the 5 days and it has some tartness. I'm trying to get the ECY Berliner Blend but it hasn't been made in awhile.
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Old 06-14-2013, 03:36 PM   #18
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Originally Posted by brewguyver View Post
Initially I felt this way too ... And then I had a few craft (American) Berlinners. First few sips were great, but then I noticed this growing "I just threw up in my mouth a little" type of flavor. After 12 months, my bottle conditioned white labs version (used Grolsh bottles to avoid bottle bombs) were pretty darn good. Not as sour as I wanted, but they ended up as a great summer quencher.
Mine is already more than a year old, sadly no budge in the sourness.

A lot of American breweries use sour mashes. Even the best ones have a bit of that objectionable flavor in my experience.
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Old 06-15-2013, 08:42 PM   #19
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If sour mashing is done at such a high temp, why isn't fermentation done at the same level??

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Old 06-15-2013, 08:48 PM   #20
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Quote:
Originally Posted by Keyes88
If sour mashing is done at such a high temp, why isn't fermentation done at the same level??
Typically it leads to a lot of off flavors in the fermentation. You want sour, but your base yeast could give bandaid, rubbing alcohol, etc.. However, in the mash you're looking to create a lot of lactic flavors.
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