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**passedpawn** · 08-31-2011, 07:36 PM

Quote:

Originally Posted by Morkin

Right after the boil (if you do a boil) I drain to the fermenter at about 100. I then let the lacto do it's thing for about 48 hours. After that you will see a pelicle. Then pitch the yeast after 48 hours. That will give you your lactic sourness.

I did that exact thing for my first batch (warm pitch, 24 hours lag between lacto and sacc). Lacto had the carboys raging within 24. Never saw a pellicle in 3 months. Tastes great now, just not much sour. There is a little, and I think it is very good.

Morkin · 08-31-2011, 07:41 PM

Quote:

Originally Posted by passedpawn

I did that exact thing for my first batch (warm pitch, 24 hours lag between lacto and sacc). Lacto had the carboys raging within 24. Never saw a pellicle in 3 months. Tastes great now, just not much sour. There is a little, and I think it is very good.

Homemade Lacto or a Wyeast or White Labs Lacto?

**passedpawn** · 08-31-2011, 09:57 PM

Quote:

Originally Posted by Morkin

Homemade Lacto or a Wyeast or White Labs Lacto?

sorry, wyeast, I think 4355 or similar

Morkin · 08-31-2011, 10:00 PM

Quote:

Originally Posted by passedpawn

sorry, wyeast, I think 4355 or similar

Although a homemade lacto starter has some pretty unpredictable results, I have heard that the wyeast Lacto can take forever to produce sourness.

I know I had just a hint of sourness when I used it for my first Berliner Weisse. Try a homemade starter for Lacto. Very Easy.

**passedpawn** · 08-31-2011, 11:09 PM

Quote:

Originally Posted by Morkin

Although a homemade lacto starter has some pretty unpredictable results, I have heard that the wyeast Lacto can take forever to produce sourness.

I know I had just a hint of sourness when I used it for my first Berliner Weisse. Try a homemade starter for Lacto. Very Easy.

I will. After fermenting for 3 months (no pellicle), bottled for a few weeks, I put the bottles outside (in boxes). They developed pellicles in the bottle within 3 days. Crazy. (by the way, one batch I added a couple slices of lime, which is very good).

Morkin · 09-13-2011, 10:10 PM

Quote:

Originally Posted by Stengah

Brewed on 8-2-11, still sitting in the fermenter. I will take a sample this weekend and see how it's tasting.

How was the sample?

Morkin · 11-16-2011, 04:24 PM

How did your beer turn out?

**grahamfw** · 11-17-2011, 07:05 PM

I'm excited about this beer. I'll be making this soon (just received the ingredients for it!).

tomerbr · 12-07-2011, 10:29 AM

Hi All,

I have a question regarding the process of making a Berliner.
Since you do not boil the wort, how long will this beer keep?
Aren't you afraid of contamination?
I am planning on brewing this next week so I really appreciate any comment on those issues.

Thanks.

Morkin · 12-07-2011, 01:49 PM

Quote:

Originally Posted by tomerbr

Hi All,

I have a question regarding the process of making a Berliner.
Since you do not boil the wort, how long will this beer keep?
Aren't you afraid of contamination?
I am planning on brewing this next week so I really appreciate any comment on those issues.

Thanks.

It will stale like any other beer when put into a keg. Drink in probably 3 months or so. As for if you bottle this in a Belgian Bottle, it will last years. The Lacto can taste entirely different after about 6 months in the bottle.

Also, contamination is and isn't a concern. You need to sanitize everything just as you would a regular beer. But, you are in fact inoculating this beer with a Lactic Acid Bacteria, which in some beers in considered an infection. But because this is a sour beer, it is desired. Just brew normally and you'll be fine.

Boiling Hops and the acids in hops are a protector against contamination and bacteria growth. If you boil too much hop oils into this beer, the Lacto might not take off and it might not be sour.