RJSkypala
Well-Known Member
I've done a berliner weisse each year for the past 2 years. Given its low gravity I have been able to do 10 gallon batches using my standard 5 gallon setup, which is great because, in my opinion, it is a great beer both to drink in quantity as well as set some aside to develop in the bottle.
This year I am thinking of doing my batch using 100% jolly pumpkin yeast, cultured from a relatively fresh bottle of E.S. Bam that I have. I am pretty experienced in yeast culturing at this point so I have little doubt that I can grow up a viable and ample cell count of this yeast. I think that the flavor profile of jolly pumpkin yeast has everything I want from a berliner weisse, both the tart and the complexity that makes it more interesting than a pure lacto/sacch ferment. I know that it may not be traditional, but I have not particularly enjoyed (both my homebrew and commercial) BW's that either use a sour mash or do not have any brett in them, they seem a little on dimensional.
I usually brew this towards the end of the summer and bottle in the spring, so I am looking at at least 6-8 months aging before bottling. Does anyone have experience doing an 100% jolly pumpkin culture beer? I am wondering if, given the low gravity, it will develop the requisite sourness, given time.
Thanks.
This year I am thinking of doing my batch using 100% jolly pumpkin yeast, cultured from a relatively fresh bottle of E.S. Bam that I have. I am pretty experienced in yeast culturing at this point so I have little doubt that I can grow up a viable and ample cell count of this yeast. I think that the flavor profile of jolly pumpkin yeast has everything I want from a berliner weisse, both the tart and the complexity that makes it more interesting than a pure lacto/sacch ferment. I know that it may not be traditional, but I have not particularly enjoyed (both my homebrew and commercial) BW's that either use a sour mash or do not have any brett in them, they seem a little on dimensional.
I usually brew this towards the end of the summer and bottle in the spring, so I am looking at at least 6-8 months aging before bottling. Does anyone have experience doing an 100% jolly pumpkin culture beer? I am wondering if, given the low gravity, it will develop the requisite sourness, given time.
Thanks.