The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Lactobacillus Starter for Berliner Weisse?

Reply
 
LinkBack Thread Tools
Old 03-25-2010, 04:03 PM   #1
MikeBrenner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Milwaukee, WI
Posts: 3
Default Lactobacillus Starter for Berliner Weisse?

i'm working on a Berliner Weisse, and it seems everything i read is different. i got a Wyeast 5335 Lactobacillus Delbrueckii pack and made a starter. keeping it at 95 degrees on my stir plate with an electric fermentation heater. so my questions are... am i totally wrong to do this? and can i chill the lacobacillus starter to separate it like i would with a yeast starter? this is my first time using Lactobacillus and making a Berliner Weisse.

i think my plan is to split a ten gallon batch into two 5 gallon carboys and pitch one with a white labs german ale/kolsch yeast and the other with the Lactobacillus, and then mix before bottling.

thoughts?

thanks!
-mike brenner

__________________
MikeBrenner is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2010, 04:30 PM   #2
jessup
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: asheville, nc
Posts: 594
Liked 5 Times on 5 Posts
Likes Given: 3

Default

here's a thread that might help:
http://www.homebrewtalk.com/f127/doe...-right-165803/

sounds like you're doing everything well. i can't answer the question about cold crashing lacto, though. i'm not sure, but it sounds like that would work fine. i typically just pitch the whole starter, but that's me and i'm not as anal as a lot of people when it comes to certain procedures.

in the lambic & wild brewing section there are alot of threads about lacto. after searching for lacto cold crash i came up with this thread that loosely states lacto won't cold crash. or at least that's what i make of it: http://www.homebrewtalk.com/f75/stra...blonde-132129/

"2009/7/29
Started cold crash from room temp (~72F). Used frozen PET water bottles and ~1LB ice blocks from tupperware to bring cooler temp down, swapping out when ice is depleted.

2009/07/30:
morning temp is 41F, added 4 ice blocks + 8 PET bottles, by afternoon temp was at 35F and held steady.

2009/07/31:
morning temp went back up to 40F overnight, but quickly cooled to 35.

2009/08/01:
temp still at 35F, pulled out of cold bath and transferred to bottling bucket at 3:30pm.

There was a very thin white layer of what looked like possible lactobacillus floating on surface of fermenter, but no off flavors whatsoever."

__________________

Last edited by jessup; 03-25-2010 at 04:34 PM.
jessup is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2010, 04:37 PM   #3
MikeBrenner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Milwaukee, WI
Posts: 3
Default

yeah, i guess i'll probably just pitch the whole thing. i also read to pitch in more lacto right before bottling. it's gonna be interesting. that's for sure

__________________
MikeBrenner is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2010, 04:42 PM   #4
jessup
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: asheville, nc
Posts: 594
Liked 5 Times on 5 Posts
Likes Given: 3

Default

pitch the lacto prior to the sacch, otherwise you get limited funk.

__________________
jessup is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2010, 04:56 PM   #5
MikeBrenner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Milwaukee, WI
Posts: 3
Default

ok. thanks. i'll definitely do that.

__________________
MikeBrenner is offline
 
Reply With Quote Quick reply to this message
Old 05-08-2013, 06:25 PM   #6
redbone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Murfreesboro, TN
Posts: 70
Likes Given: 3

Default

If you are trying to do a starter for Lacto... I'm confused on your method. Lacto works aerobically. So, why the stirplate? Am I wrong?

__________________
redbone is offline
 
Reply With Quote Quick reply to this message
Old 05-08-2013, 07:19 PM   #7
WDT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Fresno, CA
Posts: 293
Liked 19 Times on 16 Posts
Likes Given: 38

Default

I just listened to the old Jamil Show podcast on the Berliner Weisse. He said for best results put a fresh tube of Yeast and Lacto in at the same time and let ferment out until finished.

If you wanted more sour, put the lacto in first to get a head start then pitch yeast. Or vice versa for less sour. No starter was mentioned as the SG was low to begin with (1.037 for their beer).

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


Tags
berliner weisse, lactobacillus, starter

Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Not quite sour Berliner Weisse gxm Recipes/Ingredients 11 06-28-2014 01:53 PM
unsour berliner weisse Matt Up North Lambic & Wild Brewing 39 10-22-2009 08:34 PM
Berliner Weisse in Dallas flaminpi3 General Beer Discussion 1 08-28-2009 05:37 PM
(AG) Berliner Weisse Matt Up North Recipes/Ingredients 17 08-27-2009 02:14 AM
Berliner Weisse sause Recipes/Ingredients 22 11-29-2007 01:57 PM