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Old 12-20-2012, 01:45 AM   #1
ChugachBrewing
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Default PMM - Berliner Weisse "Brew"

Mainiacs - I thought I'd try a thread so as to not spam people with email.

Planning on a Berliner Weisse "brew" since I'm thinking no-boil. 60/40 pils & wheat. Lacto starter for 5 days @90 deg, then mash 150 for a few days, then pitch and ferment. Thoughts?

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Old 12-20-2012, 03:47 PM   #2
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Just some reading material for those interested in the process and different styles:
http://drinks.seriouseats.com/2012/03/homebrewing-how-to-brew-berliner-weisse-session-beer.html
http://www.themadfermentationist.com/2012/06/100-lactobacillus-berliner-weisse.html
http://anarchylane.com/blog/?p=1442

I plan on doing that last one on my own - as well as contributing to the larger group "brew."

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Old 12-20-2012, 05:05 PM   #3
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Just want to be in on news.

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Noone should have to defend themselves about what they want to brew or justify it to anyone... This is supposed to be about having fun. In whatever form it takes.

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Old 12-20-2012, 06:17 PM   #4
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Responding to keep track of this. I'm on board.

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Old 12-21-2012, 12:53 AM   #5
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Dig it. I can lend no technical input, but am very interested in a share.

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Old 12-21-2012, 04:00 PM   #6
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How did we want to split up the mash/brew day? I guess a couple of us could head over to Brian's place the Monday before and then we can just hangout on "mash out day"?

Thoughts?

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Old 12-21-2012, 04:12 PM   #7
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Yes, let's stink up Brian's house. I hear the mash only smells like vomit, occasionally. We'll also (possibly) want to make a lacto starter, which would be a week or so in advance. The trick will be keeping it all warm around 100 deg. Heated pad? Tile heater? Maybe one of these?

http://www.homedepot.com/h_d1/N-5yc1v/R-202930325/h_d2/ProductDisplay?catalogId=10053&langId=-1&keyword=floor+warmer&storeId=10051

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Old 12-21-2012, 04:18 PM   #8
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ha! I figured we'd be using your place only because you've got the massive pot(s).

I wouldn't have a problem having them at my place, mostly b/c they'd be in the basement and I live on the 3rd floor. As far as keeping them warm, I'd just planned on putting it in a cooler with a hot pad cranked up, or just sit it on one on high.

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Old 12-21-2012, 04:29 PM   #9
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I guess it depends on the interest and whether we can all agree on a recipe/method. I prefer to brew everything as traditional as I can. With all the Berliner Weisse madness on the internet right now, it's hard to read between the lines and find out exactly what the right method is. I still haven't read enough material to really have a concrete idea. I'm more obsessed with lambics at the current time.

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Old 12-21-2012, 10:10 PM   #10
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I am always down for brewing berlinerweisse, so count me in.

I have made it with a standard mash and a decoction hopped short boil for pasteurization. Both times I used the WL berlinerweisse blend with solid results.

Craig as done a couple turbid/extended mashes so he can probably lend some insight.

Greg

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