All-Grain - Spurhund Zunge - Page 10

Crazytwoknobs · 12-15-2009, 01:53 AM

I'm all over this style for my next brew. Had an 1809 BW for my birthday, and I'm hooked.

http://www.ratebeer.com/beer/1809-berliner-style-weisse/72316/

Anyone know how this recipe compares?

flyangler18 · 01-10-2010, 04:04 AM

Quote:

Originally Posted by bhatchable

^yeah, that is how my lacto looked prior to pitching the sacc.
I am about ready to bottle mine now, it is pretty mouth puckering. I put my carboy into the fridge to cold crash it. will the lacto film on top drop out with cold crashing or will i just need to rack from under it?

Hopefully I'm not too late with this, I've been absent from HBT for quite some time. I never tried cold crashing this recipe, but I would just try racking from underneath.

Sounds like it turned out great for you!

bjacokes · 01-28-2010, 08:08 PM

A couple of questions about berliner weisses:

* In the "traditional methods" portion of the wiki, it suggests using a no-boil method and sparging straight into the fermenter. Am I correct that this would be hazardous for a glass carboy, and should probably be poured into the kettle first for chilling?
* If I want to add the lacto before the yeast, when should I aerate? My understanding is that lacto don't like O2 but obviously yeast do, so should I rack my wort to the fermenter, add lacto, and then wait a couple of days to aerate and add the yeast?

**Saccharomyces** · 01-28-2010, 09:31 PM

Quote:

Originally Posted by bjacokes

If I want to add the lacto before the yeast, when should I aerate? My understanding is that lacto don't like O2 but obviously yeast do, so should I rack my wort to the fermenter, add lacto, and then wait a couple of days to aerate and add the yeast?

Add lacto, wait a few days, and then pitch the yeast without aerating. As long as you have plenty of yeast (eg make a small starter) you will be fine without aerating.

nathan · 02-22-2010, 08:37 PM

does the sourness stick in the lines of your kegging system? Any infections from it? Would it be better to pitch lacto, go 48+ hours, pitch yeast, finish it out hot for 10 days, then Campden and keg it sanitary-like? adjusting sourness upwards with lactic acid after?

Blauvelt · 04-05-2010, 12:34 AM

I foolishly cooked up this beer before having the lacto ready to pitch. I was only able to pitch the lacto bacteria at the very tail end of primary fermentation.

will the lacto have a sufficient amount of sugars to actually make this brew sour? Will I have to wait a ridiculously long time before the sourness is noticeable?

I am sure it will be a great grog and summer beer; sour or not. thanks

Chester · 04-15-2010, 04:44 AM

mine ended up with some bad DMS. I'm blaming the short boil. anybody else have this?

nathan · 04-15-2010, 11:19 PM

I did a 15 gallon batch into 3 carboys. In carboy 1 I pitched lacto on brew day, in #2 I pitched lacto and yeast simultaneously. In #3 I pitched yeast. On day 3 I added yeast to #1 and lacto to #3. I'll try to get ph readings on them after they've been running 2 weeks right before kegging them. I figured this way I could compare the carboys and see what tasted best to me.

Blauvelt · 04-27-2010, 11:54 PM

Quote:

Originally Posted by Chester

mine ended up with some bad DMS. I'm blaming the short boil. anybody else have this?

Yes, I just cracked the first bottle of mine tonight. It had some serious DMS that I didn't notice during fermentation. Anyone know how to fix this up?

I also entered a wit beer not too long ago into a competition at a local brewery. On the judging sheet it mentioned DMS but 3 days at a warm rest of 90 degrees made it less noticeable. I have never heard of this as a way to clean up DMS and I don't know if it works but I might give it a try on my Berliner.

godofcheese · 04-30-2010, 04:41 PM

Quote:

Originally Posted by Blauvelt

Yes, I just cracked the first bottle of mine tonight. It had some serious DMS that I didn't notice during fermentation. Anyone know how to fix this up?

I also entered a wit beer not too long ago into a competition at a local brewery. On the judging sheet it mentioned DMS but 3 days at a warm rest of 90 degrees made it less noticeable. I have never heard of this as a way to clean up DMS and I don't know if it works but I might give it a try on my Berliner.

Well, since mine is currently fermenting at about that temp (its hot in texas) hopefully mine won't be bad.