New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Rinsing Wyeast 3191 PC Berliner-Weisse Blend?




Reply
 
LinkBack Thread Tools Display Modes
Old 01-22-2013, 05:38 PM   #1
Clint04
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Easton, MD
Posts: 99
Liked 3 Times on 3 Posts
Likes Given: 6

Default Rinsing Wyeast 3191 PC Berliner-Weisse Blend?

I pulled a sample of my Berliner the other day, and I was really impressed what a pack of Wyeast 3191 did to it (http://www.wyeastlab.com/PC-2012-3qtr.cfm). It was slightly tart, had a bit of basement-like funk, and had a great lemony flavor. It has been two months since I pitched the pack. It recently started developing a pellicle, so I am going to give it at least another month before I bottle.

When I bottle, can I rinse the Blend for future use? I know it's a seasonal Wyeast strain, and I would like to keep a Berliner in my pipeline at all times. I am wondering what will happen if I go to reuse it and have to step it up in a starter (will it limit the tartness in future batches?).

Also, When I bottle this in a month, does anyone recommend adding dry yeast at bottling, or should I be good to go?



__________________

Fermenting: Honey Saison (w/ Hill Farmstead yeast), Unblended Lambic, Cranberry Berliner Weisse

Bottled: Berliner Weisse, Brett L. Belgian Pale, Oatmeal Stout, Belgian Pale Ale, Rye Saison, Munich Helles

Clint04 is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2013, 04:07 PM   #2
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,631
Liked 233 Times on 178 Posts
Likes Given: 168

Default

Quote:
Originally Posted by Clint04 View Post
I pulled a sample of my Berliner the other day, and I was really impressed what a pack of Wyeast 3191 did to it (http://www.wyeastlab.com/PC-2012-3qtr.cfm). It was slightly tart, had a bit of basement-like funk, and had a great lemony flavor. It has been two months since I pitched the pack. It recently started developing a pellicle, so I am going to give it at least another month before I bottle.

When I bottle, can I rinse the Blend for future use? I know it's a seasonal Wyeast strain, and I would like to keep a Berliner in my pipeline at all times. I am wondering what will happen if I go to reuse it and have to step it up in a starter (will it limit the tartness in future batches?).

Also, When I bottle this in a month, does anyone recommend adding dry yeast at bottling, or should I be good to go?
What temps did you use for fermenting/aging? I've got a 3191 BW that I brewed about 6 months ago, I just recently pulled a sample and its tart, but not quite as sour as I'd hoped for. The last 3-4 months its been sitting at around 64 F and I'm thinking that might just be too cool for this strain.

I plan to bottle with a little wine yeast as I like BW to be very effervescent.


__________________

Aging: Anejo Rum Sour, BDSA, Flemish Gold, Sour Solera, Repas du Matin Sour Table Beer, Flanders Red, Sour Solera, Brett Brown, Sour blonde, Barleywine Barrel, "american wild" barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is online now
 
Reply With Quote Quick reply to this message
Old 01-23-2013, 04:07 PM   #3
jonthebrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Dallas, TX
Posts: 11
Liked 1 Times on 1 Posts

Default

I've never reused any wyeast except for Roeselare but I would be comfortable reusing it. The only issue is it's a mixed yeast so the ratio of lacto, Sach, and Brett will go out of whack eventually. I'd say it'd be fine to re-use once or twice but eventually you'll need to buy a new packet. Who knows the new ratio could be more to your liking and your future BWs will be even better.

__________________
jonthebrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-26-2013, 04:35 PM   #4
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,323
Liked 223 Times on 200 Posts
Likes Given: 2

Default

Per Wyeast: This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.

This tells me there is very little sacc in the mix. It is done this way to allow the Lactobacillus to get a head start before the yeast kicks in and starts making alcohol. Once you have alcohol, the Lactobacillus really slows down.

Your cake is now predominately sacc. Reusing some of the cake will be like reusing any other cake, where you will get a quick start. If you re-use it, the Lactobacillus will take much longer to get going, and will will take much longer to sour. The Brett will be more predominant the second time around. If you are willing to wait a long time (6 to 12 months or more), the Brett in it may produce an interesting beer.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tips For Success With White Lab WLP630 Berliner Weisse Blend brewinginct Fermentation & Yeast 6 11-28-2013 12:21 AM
Wyeast 3191 Berliner Weiss cardinalsfan Lambic & Wild Brewing 0 10-08-2012 05:39 PM
Wyeast 3191 VSS Berliner Weisse Blend landhoney Recipes/Ingredients 63 09-18-2012 06:13 AM
Wyeast 3191 Berliner Weisse no activity steinsato Fermentation & Yeast 57 05-12-2011 05:07 PM
First Berliner Weisse too light - blend with stronger batch? emory Lambic & Wild Brewing 6 02-21-2011 04:47 PM