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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > unsour berliner weisse
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Old 09-16-2009, 12:48 PM   #21
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That's on my docket for when I get home this afternoon, I picked up the grains last week and haven't had a chance to do it yet. So he left it for three days. That's two days longer than I've ever done but I'll go with it and see how it rolls.

Hey Babalu, I've got a Oud Bruin that I think you'll like. I'll have it kegged up for the Masstoberfest, you can try it then.

PTN
I put an Oud Bruin in secondary last week, hopefully its ready for next Oktober

I aint rushing it, thats why I bought 3 more carboys. Once these sowah bishes get their hooks in you getting away is unpossible


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Old 09-19-2009, 03:38 PM   #22
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I just had a brewer friend try my fake berliner and he said not sour enough! I was shocked. I have seen lesser men almost cry after having a taste. Well, back to the drawing board.

I keep waiting on the lacto guy...We are at just over a month. Time to check it today maybe...


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Old 09-19-2009, 09:19 PM   #23
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So how active a ferment/fumky dance do you expect leaving the grains in for three days? Do you get any krausen-like covering or just a low layer of foam?

PTN
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Old 09-20-2009, 02:24 AM   #24
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So how active a ferment/fumky dance do you expect leaving the grains in for three days? Do you get any krausen-like covering or just a low layer of foam?

PTN
Dont know but I know this.

When I make a batch of beer I go over by a little so I have starter wort.
After hitting my pre-boil the rest goes into coke bottles/juice bottles etc and gets frozen or put in the fridge if I will be using it soon.
Usually around 1.020-1.030 wort that I boil and cool when ready to make a starter..................OK babalu get on with it

Well, prior to the homebrew jamboree I was racking/moving kegs and left a 3 liter bottle of wort on the basement floor.
Got home and noticed some foam on the top, nothing in the way of krausen but OH MY DOES IT SMELL LIKE ASS................. BAD ASS like dumpster diving sex ass

Might just put a little of it in an experimental sour
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Old 09-20-2009, 03:57 PM   #25
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When I made up my sour, I took the runnings that were left and put them into a better bottle (that is still in there and AWFUL!!!!) and added a handful of grains. Left it out for two days in 90* days and 50* nights. It was heaven in a glass. I would keg that up right away. If I had to do the sour again, I would mash in and let it go through sach rest, sparge into the kettle, throw some grain in there at 110* and let it sit for a day or two. Then get rid of the grain and boil it up to stop the lacto (or let it keep going) and then pitch onto that. It would be heavenly I think. In fact, if you didn't boil it to kill the lacto, I think that I would make it slightly higher gravity, say 1.060. Then the alcohol would do away with the lacto and I would have some slick stuff!

I hate you people. I will have to do this again now. Feck.

This is my 1,500th post! Woo hoo!

PPS...I bought another Duchess to try out.
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Old 09-20-2009, 04:46 PM   #26
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This is my 1,500th post! Woo hoo!
Get a F'ing life, dude.

PTN
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Old 09-20-2009, 06:21 PM   #27
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I can't help that I have posted 1.500 instructional and useful posts, unlike that beast of a thread that is nearly 120pages long and full of nonsense.
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Old 09-21-2009, 04:14 AM   #28
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Nonsense would be a step up, I think the term is bullsh1t.

But I also think 'instructional and useful' is streching the envelope just a bit, don't you?

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Old 09-22-2009, 02:25 AM   #29
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Duchess is still nail polish smelling oxidized swill.

On topic though, my Berliner Weiss is going to be kegged and called Budweiser. I just don't see it getting sour at all, ever...ther was zero sour when I tested it yesterday and the ph has not gone down at all. I call this a fail and I will retry again some day.
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Old 09-22-2009, 02:41 AM   #30
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Duchess is still nail polish smelling oxidized swill.

Different strokes for different folks and you sta-roke IT

Have you had it on draft?


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