Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > My first Berliner
Reply
 
Thread Tools
Old 06-03-2009, 08:20 PM   #11
ryane
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Washington
Posts: 838
Liked 7 Times on 7 Posts

Default

Quote:
Originally Posted by z987k View Post
The problem with this is since lacto is so slow acting, the sacc will be all that is really stepped up, and it may be difficult to get much lacto character.

Bottom line, buy a lacto culture from the lhbs or online and do it right.
I disagree, given warm conditions bacteria will dominate fungi (yeast) any day, keeping the starter warm (80-90F) will provide a great advantage to the lacto in there

On another note, I agree with you that buying the lacto pack is the easiest way to do this


ryane is offline
 
Reply With Quote
Old 06-03-2009, 08:21 PM   #12
ryane
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Washington
Posts: 838
Liked 7 Times on 7 Posts

Default

Quote:
Originally Posted by centralpabrewer View Post
Ok, I'm taking your advice. I ordered some Lacto D. online and it should be here by Friday.
Would it still be a good idea to take 1.5 gallons of the wort and pitch the lacto and let still at or near 90F for a week and then add to the main fermenter? Or can I just pitch the lacto and the yeast at the same time? I plan on using Safale 06, wheat ale yeast. Anyone see any problems with this?

Thanks.
depends on how sour you want it, for me pitching at the same time isnt sour at all, I would pitch the sacch ~24hrs after the lacto, much longer than that and you take a chance of lactic acid inhibiting the sacch and not getting this to finish as dry as you want


ryane is offline
 
Reply With Quote
Old 06-03-2009, 09:12 PM   #13
ChrisKennedy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
Liked 11 Times on 10 Posts

Default

Make a starter for the lacto culture too. You really need to pile the advantages in the Lacto cultures corner, because they can be lazy sons of bitches.
ChrisKennedy is offline
 
Reply With Quote
Old 06-03-2009, 09:48 PM   #14
sundowner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Walk About Creek
Posts: 222
Liked 6 Times on 4 Posts
Likes Given: 4

Default

Quote:
Originally Posted by z987k View Post
Bottom line, buy a lacto culture
I believe that's what I said...

It's really not rocket science.
__________________
A person who knows everything, knows nothing...
sundowner is offline
 
Reply With Quote
Old 06-03-2009, 10:18 PM   #15
newkarian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Tulsa
Posts: 191
Default

I pitched my Lacto 72hrs ahead of the sach. It did take a little longer for the sach to take off because of the acid but the batch is nicely sour at 3 weeks.
__________________
In process: Belgian Wit
Primary:
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett
newkarian is offline
 
Reply With Quote
Old 06-04-2009, 12:18 AM   #16
centralpabrewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
centralpabrewer's Avatar
Recipes 
 
Join Date: Sep 2007
Posts: 137
Liked 2 Times on 2 Posts

Default

If I get the Lacto D. on friday, and make a 1 qt starter, is it going to be ready by Sunday when I brew? I have a stir plate and bar, so I'm good there. I am getting the White labs WL677, so could I just pitch the vial in the fermenter, wait 72 hours, and pitch the yeast?
centralpabrewer is offline
 
Reply With Quote
Old 06-04-2009, 12:42 AM   #17
ChrisKennedy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
Liked 11 Times on 10 Posts

Default

Just get it hot. I believe 98F is close to ideal.
ChrisKennedy is offline
 
Reply With Quote
Old 06-04-2009, 05:45 AM   #18
z987k
Feedback Score: 0 reviews
 
z987k's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Anchorage
Posts: 3,544
Liked 24 Times on 22 Posts
Likes Given: 1

Default

Quote:
Originally Posted by ChrisKennedy View Post
Just get it hot. I believe 98F is close to ideal.
you know I've seen this on this forum a lot recently. But I know for a fact that lacto has a tendency to throw some weird phenols, so I would be really leery of doing so. Does anyone have a source saying this is the recommended thing to do and why? Other than well hot makes things grow faster.
z987k is offline
 
Reply With Quote
Old 06-04-2009, 02:17 PM   #19
ChrisKennedy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
Liked 11 Times on 10 Posts

Default

I meant get the starter hot for propagation. I wouldn't keep the beer itself quite that hot.

But isn't lacto d homofermentive? So it shouldn't be throwing any phenols off at all, right?
ChrisKennedy is offline
 
Reply With Quote
Old 06-04-2009, 06:10 PM   #20
centralpabrewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
centralpabrewer's Avatar
Recipes 
 
Join Date: Sep 2007
Posts: 137
Liked 2 Times on 2 Posts

Default

Can anyone tell me what the water profile should be?
Thanks


centralpabrewer is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Berliner Weiss iamjonsharp Wheat and Rye Beer 21 08-16-2015 05:50 AM
What to do with berliner weiss? Whisler85 Bottling/Kegging 6 10-19-2014 12:57 AM
(AG) Berliner Weisse Matt Up North Recipes/Ingredients 17 08-27-2009 02:14 AM
Extract Berliner? HokieBrewer Lambic & Wild Brewing 3 07-03-2009 04:50 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS