ATCC #367, but I've only ordered using the address of an academic lab. L. fructivorans might be interesting, too.
Edit: WLP677 contains the wrong yeast! "Traditional German Weizen yeast" is actually a specific strain that produces a couple of aromas (clover, banana) typical for southern German Weizen. Berliner Weiße is made using regular top-fermenting yeast, which was also used for making bitters and brown beers. I have some good experience with Wyeast 1007, although I figure there is some comparable WLP yeast. Don't forget the Brett, too. Most styleguides won't tell you, but chemical analysis of historical Berliner Weiße shows that Brett is important.
Oh, and don't boil your Berliner Weiße for more than 5 minutes, or not at all, if you dare. That's something Wyeast got completely wrong on their recipe page.
I think you mean the berliner weisse blend WLP630.
The WLP677 is just lacto, however there is no mention to the specific strain.
I was planning on doing a 10 or 15 minute boil, much like in Jamil's Brewing Classic Styles. I will be careful to keep the IBUs below 5, though.
Do you plan to add Brett for secondary? i wholeheartedly recommend it.
I do a single-step infusion mash, boil for five minutes, and completely skip the hops. Works just fine.
My previous experience with brett suggested that brett character can develop rather quickly, much quicker than lacto, so what would you say to adding brett at bottling?
I think I'll adopt your 5 minute boil idea, though the lack of any hops concerns me.
No, the main species in sauerkraut is Leuconostoc mesenteroides, not L. brevis. And using that to ferment beer produces awful results - I have tried.
Another possible source of L. brevis is sourdough, though.
ah, I think this all depends on where you get your sauerkraut, Ive fermented a beer using sauerkraut lees an it worked very well
As you live in Nashville, you might also consider writing to someone in the microbiology department of Vanderbilt.
What about isolating L. brevis out of a waterkefir culture?
No, the main species in sauerkraut is Leuconostoc mesenteroides, not L. brevis. And using that to ferment beer produces awful results - I have tried.
Another possible source of L. brevis is sourdough, though.
Well, there seemed to be a lot of different strains involved like Saccharomyces, Lactobacillus, Kloeckera, Candida, Pediococcus...Go to Wikipedia. But one of them is L. brevis which is needed for the formation of the grain layers. I'll think about a strategy how to isolate the L. brevis out of the grains.What else could I expect to find in waterkefir?
I'll think about a strategy how to isolate the L. brevis out of the grains.
I asked Al at ECY if he had other strains of Lacto and he said no, but pointed out that Wyeast's Lacto is subsp. buchneri. Somehow I've always overlooked that fact or they didn't publicize it till recently.
If anyone comes up with an interesting strain of lacto I'd love to try it.
I just picked up a pack of the 5335 today for use in this berliner weisse. If I remember correctly, the buchneri is heterofermentative, meaning it actually produces alcohol, unlike the delbrueckii. Correct me if I'm wrong.
Has anyone made a Berliner and tried the Wyeast and White Labs lacto in different fermenters?
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