The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Started my first berliner

Reply
 
LinkBack Thread Tools
Old 05-26-2009, 12:34 AM   #11
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,117
Liked 558 Times on 330 Posts
Likes Given: 198

Default

Mine is turning out nicely.

Tart and crisp.

http://www.homebrewtalk.com/f12/ive-got-bug-118242/

BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2009, 02:45 PM   #12
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: 5,443
Liked 77 Times on 51 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Ryan_PA View Post
Assuming I don't get botulism, I'll be sure to let you know.
As long as you let it age 60 days before drinking you will be fine. If that wasn't the case we wouldn't have the wild beers of Belgium.
__________________
[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 05-26-2009, 03:04 PM   #13
Ryan_PA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: South Philly, Pennsylvania
Posts: 1,913
Liked 7 Times on 5 Posts
Likes Given: 1

Default

What makes 60 days the number? Is there a scientific process that happens during this period?

__________________
Ryan_PA is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2009, 06:05 PM   #14
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,024
Liked 134 Times on 94 Posts
Likes Given: 64

Default

I just brewed one Sunday night. I brewed a tasty one last year with the Wyeast Berliner blend, so I had been hoping they would release it again.

60% pils, 40% wheat malt, 1 oz of hallertau in the mash. Mashed in @125, thick decoction to get it up to 145, infusion to get it to 154. Batch sparged. Brought just to a boil, then chilled to 80 and pitched a small slurry of lacto and US-05 from a friend along with a touch of Brett L.

Planning on adding raspberries to half of it in a month or two.

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2009, 06:33 PM   #15
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 66 Times on 60 Posts
Likes Given: 1

Default

Question that someone raised at hbc, that I don't know the answer to: okay, so, ohiobrewtus made a b-weisse recently and just pitched lactobacillus...he wants it really sour. I was thinking of doing the same thing (I brewed my bweisse on Friday and pitched the lacto only, which took off over the weekend), but someone asked a question that had never occurred to me, and which I cannot answer:

does lactobacillus delbrueckii produce alcohol?

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2009, 07:21 PM   #16
Ryan_PA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: South Philly, Pennsylvania
Posts: 1,913
Liked 7 Times on 5 Posts
Likes Given: 1

Default

God I hope so. I never thought of that before, I just assumed it did. It does eat sugars, I just figured there would be the same, or similar, by-products of other sugar eating organisms.

__________________
Ryan_PA is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2009, 07:32 PM   #17
greenbirds
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: May 2008
Posts: 468
Liked 8 Times on 8 Posts
Likes Given: 1

Default

Lactobacillus delbrueckii is a homofermentative organism that produces lactic acid only. Source = Microbiology and Technology of Fermented Foods by Hutkins.
__________________
greenbirds is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2009, 07:36 PM   #18
ChrisKennedy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
Liked 11 Times on 10 Posts

Default

Lacto cannot be your sole fermenter as far as I know. You have to pitch yeast with them. You may delay the pitching of yeast to allow the lacto do their thing without alcohol's presence, but you need to pitch some sort of yeast eventually.

__________________
ChrisKennedy is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2009, 08:18 PM   #19
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,024
Liked 134 Times on 94 Posts
Likes Given: 64

Default

Quote:
Originally Posted by ChrisKennedy View Post
Lacto cannot be your sole fermenter as far as I know. You have to pitch yeast with them. You may delay the pitching of yeast to allow the lacto do their thing without alcohol's presence, but you need to pitch some sort of yeast eventually.
Agreed, but wait too long and the lactic acid will make for some very unhappy Sacch.
__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2009, 08:46 PM   #20
ChrisKennedy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
Liked 11 Times on 10 Posts

Default

Won't lactobacillus also shut itself down after it produces ~1% lactic acid in the solution? And doesn't this happen after only fermenting around 1P worth of sugar?

__________________
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
My first Berliner centralpabrewer Lambic & Wild Brewing 41 08-31-2010 10:01 AM
Roeselare for Berliner? bwyker Lambic & Wild Brewing 5 01-19-2010 05:03 PM
What to do with berliner weiss? Whisler85 Bottling/Kegging 3 03-03-2009 06:46 PM
Berliner Weisse sause Recipes/Ingredients 22 11-29-2007 01:57 PM