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Home Brew Forums > Home Brewing Beer > General Techniques > Loquat Florida Weisse
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Old 04-20-2014, 07:18 PM   #21
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Right, I'm aware of that technique. Problem is that I'm only trying to keep about 600ml of culture warm, not 6 gallons... Thanks for the input!


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Old 04-20-2014, 07:25 PM   #22
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Originally Posted by TheJasonT View Post
Right, I'm aware of that technique. Problem is that I'm only trying to keep about 600ml of culture warm, not 6 gallons... Thanks for the input!


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Gotcha, there are so many different ways to do Berliners. I went the full sour wort method using 1/4lb grains tossed in, I maintained temp in a 4gal pot placed in my oven with the oven light on for 24 hours. I was kind of shocked that the measured temp was 104 after 24 hours. I would have soured for 48 hours, but the krausen was pushing the lid up on the pot, and I had to make dinner, haha.
I actually just added the fruit to mine about an hour agoimageuploadedbyhome-brew1398018264.913098.jpg3lbs raspberries and 1lb of sliced limes for a 3gal batch.
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Old 04-28-2014, 04:38 AM   #23
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I did the first half of the brew day on this today. I kind of like splitting up a brew day!

A very simple mash, 5lbs each of Breiss Pilsner and White Wheat malts, 1.5qts/lb, and a fly sparge to collect 6 gallons. Calculated my mash for 152, hit 151 and finished at 149. Didn't bother doing a decoction or mashout, too much work. Collected 6 gallons of wort at about 1.035.

In discussions with local pro brewers, one told me that in his homebrew days, he would do his sour beers by collecting wort, then pitching a lacto culture at 120-125, then maintaining that temperature by firing the kettle every 4-6 hours over 2-ish days. That's the technique I'm using. He also added that purging the kettle with CO2 and covering with plastic wrap is a great way to keep oxygen out and prevent Acetobacter and Clostridium infections.

I finished my work today about 7pm with the temp at about 122. I came back about 10:30 and fired the kettle to raise the temp to 120 again. I'll leave it, wrapped in a blanket, until tomorrow (Monday) morning.

I'll check sourness as I go, and when it gets to a nice tartness, I'll pull a sample to save as a starter for next time, then do my brief boil, chill, and pitch US-05 as per the recipe.

Cheers!

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Old 05-04-2014, 04:32 AM   #24
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I have been itching to do a Florida weisse, even have 8 lbs of blueberries from a friends farm in north Florida for it. Just so much uncertainty I haven't dove in yet.

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Old 05-04-2014, 04:38 AM   #25
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Go for it! It's what I did, and I'm very pleased. I ended going for more tropical fruits (strawberry, mango, kiwi, and papaya). It's fermenting now. It tastes like fruit juice right now.

A hint, do not add the fruit to the boil. I had the WORST clog ever in my ball valves because of the mango. If I were you, take all of those beautiful blueberries, briefly boil them with a little orange juice, and add them to secondary. The OJ will add a little more tartness, and you'll get a beautiful bluish purple beer.


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