My first Berliner - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > My first Berliner

Reply
 
Thread Tools
Old 06-03-2009, 08:20 PM   #11
ryane
Recipes 
 
Nov 2008
Washington
Posts: 841
Liked 7 Times on 7 Posts


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



 
Reply With Quote
Old 06-03-2009, 08:21 PM   #12
ryane
Recipes 
 
Nov 2008
Washington
Posts: 841
Liked 7 Times on 7 Posts


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



 
Reply With Quote
Old 06-03-2009, 09:12 PM   #13
ChrisKennedy
Recipes 
 
Nov 2007
Pittsburg, California
Posts: 385
Liked 12 Times on 11 Posts


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.

 
Reply With Quote
Old 06-03-2009, 09:48 PM   #14
sundowner
Recipes 
 
Apr 2009
Walk About Creek
Posts: 222
Liked 6 Times on 4 Posts


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...

 
Reply With Quote
Old 06-03-2009, 10:18 PM   #15
newkarian
Recipes 
 
Apr 2008
Tulsa
Posts: 180

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

 
Reply With Quote
Old 06-04-2009, 12:18 AM   #16
centralpabrewer
HBT_SUPPORTER.png
 
centralpabrewer's Avatar
Recipes 
 
Sep 2007
Posts: 149
Liked 2 Times on 2 Posts


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?

 
Reply With Quote
Old 06-04-2009, 12:42 AM   #17
ChrisKennedy
Recipes 
 
Nov 2007
Pittsburg, California
Posts: 385
Liked 12 Times on 11 Posts


Just get it hot. I believe 98F is close to ideal.

 
Reply With Quote
Old 06-04-2009, 05:45 AM   #18
z987k
 
z987k's Avatar
Recipes 
 
Feb 2007
Anchorage
Posts: 3,518
Liked 29 Times on 27 Posts


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.

 
Reply With Quote
Old 06-04-2009, 02:17 PM   #19
ChrisKennedy
Recipes 
 
Nov 2007
Pittsburg, California
Posts: 385
Liked 12 Times on 11 Posts


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?

 
Reply With Quote
Old 06-04-2009, 06:10 PM   #20
centralpabrewer
HBT_SUPPORTER.png
 
centralpabrewer's Avatar
Recipes 
 
Sep 2007
Posts: 149
Liked 2 Times on 2 Posts


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



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Berliner Weisse Berliner Weiss iamjonsharp Homebrew Sours & Wilds Recipes 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