monkeybox
Well-Known Member
I've got an all grain berliner weisse (kinderweisse) that I need to bottle, and I was thinking about reusing the yeast cake (originally pitched with Wyeast's berliner blend) to get another one going. I also have some WLP644 I need/want to use soon, so I need to save some time somewhere.
Since I'm not sure how well reusing the yeast from Wyeast's berliner is going to work, I thought I'd cut corners there and try an Extract BW. I am thinking about the following recipe:
5lbs Munton Wheat Dry Extract (approximately 55% wheat, 45% pils)
0.4oz Hallertauer (4.80%)
4oz Malto-dextrine (my first BW is a little light on body)
I'm planning on doing a simple 15 minute boil, cooling, and pitching onto the trub leftover from bottling my current BW. I'm wondering whether I should cool all the way down to 70 for the sach or if I should start at a higher temperature to give the lacto a chance to perform, or maybe even add it to the trub at 120 and pitch more sach a couple days later.
(Maybe this should go in recipes, but I thought this forum would have better feedback due to the special nature of the recipe)
Since I'm not sure how well reusing the yeast from Wyeast's berliner is going to work, I thought I'd cut corners there and try an Extract BW. I am thinking about the following recipe:
5lbs Munton Wheat Dry Extract (approximately 55% wheat, 45% pils)
0.4oz Hallertauer (4.80%)
4oz Malto-dextrine (my first BW is a little light on body)
I'm planning on doing a simple 15 minute boil, cooling, and pitching onto the trub leftover from bottling my current BW. I'm wondering whether I should cool all the way down to 70 for the sach or if I should start at a higher temperature to give the lacto a chance to perform, or maybe even add it to the trub at 120 and pitch more sach a couple days later.
(Maybe this should go in recipes, but I thought this forum would have better feedback due to the special nature of the recipe)