Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Sour Ale > All-Grain - Alferman Imperial Berliner Weisse

Reply
 
LinkBack Thread Tools
Old 06-05-2012, 07:26 PM   #71
Morkin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Missouri
Posts: 314
Liked 2 Times on 2 Posts
Likes Given: 1

Default


Quote:
Originally Posted by america View Post
What do you think will happen if you wait longer to pitch the beer yeast? I may have got drunk and blew off pitching the beer yeast for 3 or 4 days instead of the recommended 2 days.
Should be fine.
__________________

Drinking - Germann Pumpkin Ale
Primary- Schwarzbier
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse

Morkin is offline  
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 07:28 PM   #72
Morkin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Missouri
Posts: 314
Liked 2 Times on 2 Posts
Likes Given: 1

Default


Quote:
Originally Posted by Wolfhound180 View Post
Well mine has been on lacto for just under 48 hrs and I'm pretty sure that it took! I did my own starter from the OP and it seems as though it is working great! Pitching the yeast tonight.
Looks about right. I'd say that the grey portions look a bit strange, but this beer isn't exactly normal. Taste is really the only way you know this worked correctly. Some pelicals are crazy and some are more refined.
__________________

Drinking - Germann Pumpkin Ale
Primary- Schwarzbier
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse

Morkin is offline  
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 08:34 PM   #73
Wolfhound180
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Wolfhound180's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Columbus
Posts: 376
Liked 8 Times on 8 Posts

Default


Quote:
Originally Posted by Morkin

Looks about right. I'd say that the grey portions look a bit strange, but this beer isn't exactly normal. Taste is really the only way you know this worked correctly. Some pelicals are crazy and some are more refined.
Yea the grey parts are just lighting issues with my camera phone. The pellicle was pretty much solid white. Been fermenting for a week or so now around 65 F. Going to keep it there for another week before I let it warm up into the 70s again. How long is normal to let this stuff sit before kegging?
__________________
Wolfhound180 is offline  
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 08:39 PM   #74
Morkin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Missouri
Posts: 314
Liked 2 Times on 2 Posts
Likes Given: 1

Default


Quote:
Originally Posted by Wolfhound180 View Post
Yea the grey parts are just lighting issues with my camera phone. The pellicle was pretty much solid white. Been fermenting for a week or so now around 65 F. Going to keep it there for another week before I let it warm up into the 70s again. How long is normal to let this stuff sit before kegging?
Good! I didn't want to freak you out, but a grey material on the pellicle would mean some type of mold or undesirable.

As for how long, make sure it hits its final gravity. Since you are kegging, this shouldn't be a problem, but if you bottle, you will want to make sure it is all the way done fermenting.

I usually give it a couple of months, just to make sure, but if the sourness is right for you, then once it is done fermenting, keg it.
__________________

Drinking - Germann Pumpkin Ale
Primary- Schwarzbier
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse

Morkin is offline  
 
Reply With Quote Quick reply to this message
Old 06-11-2012, 01:45 PM   #75
Chub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Chicago
Posts: 13
Default


So I pretty much followed the recipe exactly. Brewed it on May 18. Took a hydro sample this weekend and it was at 1.012. Flavor was like sauerkraut juice, with a tiny pickle juice background. Anyone ever get anything like this?

__________________
Chub is offline  
 
Reply With Quote Quick reply to this message
Old 06-11-2012, 02:24 PM   #76
elproducto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Ontario
Posts: 1,101
Liked 18 Times on 15 Posts
Likes Given: 3

Default


I'm drinking my batch of berliner weisse using homemade lacto, that was also brewed in May. It is VERY clean, and reminds me more of lemonade than pickles.

__________________

Fall Line Brewing Company

http://www.beerisafourletterword.wordpress.com

Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

elproducto is offline  
 
Reply With Quote Quick reply to this message
Old 06-11-2012, 02:27 PM   #77
Morkin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Missouri
Posts: 314
Liked 2 Times on 2 Posts
Likes Given: 1

Default


Quote:
Originally Posted by Chub View Post
So I pretty much followed the recipe exactly. Brewed it on May 18. Took a hydro sample this weekend and it was at 1.012. Flavor was like sauerkraut juice, with a tiny pickle juice background. Anyone ever get anything like this?
Sounds like you got something other than lacto in there.... The lacto starter does smell bad and in many cases. Time usually cleans these up, but it should never taste like sauerkraut....
__________________

Drinking - Germann Pumpkin Ale
Primary- Schwarzbier
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse

Morkin is offline  
 
Reply With Quote Quick reply to this message
Old 06-11-2012, 05:20 PM   #78
america
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: seattle
Posts: 150
Liked 3 Times on 3 Posts
Likes Given: 6

Default


I made my batch on May 31st and just tasted it this weekend as well. So far its not too tart but I get more of a lemonade taste than anything else... Hope that clears up for you Chub.

__________________
america is online now  
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 01:40 AM   #79
VinceF
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Posts: 68
Liked 8 Times on 6 Posts

Default


I just brewed this yesterday. Thanks for all the great info, the starter worked just like expected. I kept it in the garage to keep warm, not too hard to do in south Texas. So far so good.

image-1416467446.jpg  
__________________
VinceF is offline  
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 12:22 PM   #80
Chub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Chicago
Posts: 13
Default


Quote:
Originally Posted by Morkin View Post
Sounds like you got something other than lacto in there.... The lacto starter does smell bad and in many cases. Time usually cleans these up, but it should never taste like sauerkraut....
My lacto starter smelled a little like nail polish remover. Probably not a good thing. What smell should I expect out of the starter?
__________________
Chub is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools