TristanLowery
Member
Hello all, first thread here - not your typical rookie question, perhaps, but I couldn't find an answer elsewhere on this board.
I brewed a Berliner Weisse back in mid-November (OG 1.030) and bottled it after three days of primary fermentation as per the recommendation of Kristen England in Brewing with Wheat, at which point the gravity was down to 1.009, as predicted by my recipe. My only concern is having used the Wyeast 3191 "Berliner Weisse Blend", which contains a dose of Brettanomyces (B. bruxellensis, I believe). My gravity should continue to drop and potentially build up pressure within the bottles as the wild yeast continues to work, correct? It's been two months now and I opened a bottle a few weeks back just to check the carbonation and all was well. I put this beer up in rather heavy German half-litre bottles (the kind you often see Hefeweizen in) but I was planning on letting this batch age for a year or so to get the full effect. Should I be worried?
Thank you in advance.
I brewed a Berliner Weisse back in mid-November (OG 1.030) and bottled it after three days of primary fermentation as per the recommendation of Kristen England in Brewing with Wheat, at which point the gravity was down to 1.009, as predicted by my recipe. My only concern is having used the Wyeast 3191 "Berliner Weisse Blend", which contains a dose of Brettanomyces (B. bruxellensis, I believe). My gravity should continue to drop and potentially build up pressure within the bottles as the wild yeast continues to work, correct? It's been two months now and I opened a bottle a few weeks back just to check the carbonation and all was well. I put this beer up in rather heavy German half-litre bottles (the kind you often see Hefeweizen in) but I was planning on letting this batch age for a year or so to get the full effect. Should I be worried?
Thank you in advance.