All-Grain - Alferman Imperial Berliner Weisse - Page 4

grundig5 · 02-04-2012, 11:21 PM

Thanks. Brewed Friday and fermenting heavily this AM. Smells pretty nasty...

bigbopper · 02-11-2012, 01:24 AM

ive been wanting to do one of these for a while,i think this is mynext brewday

zangung · 02-21-2012, 12:16 AM

Just made this adding the lacto here shortly

Morkin · 02-22-2012, 01:44 PM

Quote:

Originally Posted by grundig5

Thanks. Brewed Friday and fermenting heavily this AM. Smells pretty nasty...

That smell will subside some. It is what is described as rhino farts.

zangung · 02-26-2012, 11:18 AM

Used a white labs lacto, that's what I got I'll try a homemade one next round

grundig5 · 03-02-2012, 04:57 PM

Just to update real quick - I checked in on mine last night at 4 weeks in the fermenter (following the recipe exactly) and this was perfectly sour and I taste a sort of musty funkiness in there. I really love it! Should be freeing up a keg this weekend to rack it over as I think the flavor is where I want it. Mine was sitting at 1.004ish. Great, simple recipe for anyone considering a berliner weisse.

edit - Another update 3/6 - kegged 4 days ago and force carbed at 30psi for 3 days. Man, this is good. Like really perfectly sour, highly carbonated and a great wheaty/funky flavor after the sour onslaught. I'm wondering if I can bottle from the keg like I usually do without breaking bottles...

LoneWolfPR · 03-12-2012, 02:40 AM

I've been wanting to do a relatively simple sour beer for a while, without the wait a flanders red/brown or lambic takes. Came across this, and have plans to try this in a couple weeks with a buddy of mine. I'm pretty damn stoked. This is going to be a trial run, because my wife absolutely loves sour beer and she's pregnant right now. So no drinky for her. If we pull this off well I plan to have a batch done and ready for her for after the kid comes. She's due in July so a Berliner Weisse should be a perfect beer for that hot, humid time of year.

mccann51 · 03-12-2012, 06:10 AM

A question about boiling: is there a concern of DMS production and lack of volatilzation when no boil or a very short boil is used?

Morkin · 03-13-2012, 06:06 PM

Quote:

Originally Posted by mccann51

A question about boiling: is there a concern of DMS production and lack of volatilzation when no boil or a very short boil is used?

You shouldn't get any DMS because you are never heating the work to boiling temperatures, and if so, it's only for a short time.

Morkin · 03-13-2012, 06:06 PM

Quote:

Originally Posted by grundig5

Just to update real quick - I checked in on mine last night at 4 weeks in the fermenter (following the recipe exactly) and this was perfectly sour and I taste a sort of musty funkiness in there. I really love it! Should be freeing up a keg this weekend to rack it over as I think the flavor is where I want it. Mine was sitting at 1.004ish. Great, simple recipe for anyone considering a berliner weisse.

edit - Another update 3/6 - kegged 4 days ago and force carbed at 30psi for 3 days. Man, this is good. Like really perfectly sour, highly carbonated and a great wheaty/funky flavor after the sour onslaught. I'm wondering if I can bottle from the keg like I usually do without breaking bottles...

Awesome! Glad you like it!