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Old 12-11-2011, 01:26 PM   #21
tomerbr
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Nov 2011
Jerusalem, Israel
Posts: 7

Quote:
Originally Posted by Morkin View Post
It will stale like any other beer when put into a keg. Drink in probably 3 months or so. As for if you bottle this in a Belgian Bottle, it will last years. The Lacto can taste entirely different after about 6 months in the bottle.

Thanks,
I bottle my beers in a regular bottles, will it still keep for years?
Belgian bottles are like Champagne bottles, right?


Quote:
Originally Posted by Morkin View Post
Boiling Hops and the acids in hops are a protector against contamination and bacteria growth. If you boil too much hop oils into this beer, the Lacto might not take off and it might not be sour.
I am planning on about 1 OZ. of hops, will it be fine?

Thanks,
Tomer



 
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Old 12-11-2011, 02:54 PM   #22
Morkin
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Jan 2009
Missouri
Posts: 318
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Berliner Wiess usually is carves to 3 to 3.5 volumes, which can break normally bottles. Cut down on the carbonation if you use regular bottles. Also, give it more time, as the lacto can eat waste from the yeast.


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Drinking - Germann Pumpkin Ale
Primary- Schwarzbier
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse

 
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Old 12-14-2011, 06:25 AM   #23
tomerbr
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Nov 2011
Jerusalem, Israel
Posts: 7

Thanks Morkin,
How does it differ from regular Weissbier?

 
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Old 12-14-2011, 06:22 PM   #24
coldrain
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Mar 2011
bellevue, WA
Posts: 32


Morkin, I made a wild lacto starter per your instructions and it has turned out great! I brewed it a week ago and had a pellicle in just 5 hours Just tasted a sample and it is nice and tart, could drink it now but the 1056 is still fermenting. I posted a photo here... http://www.homebrewtalk.com/f127/pel...ml#post3553951

 
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Old 01-03-2012, 01:42 PM   #25
tardisode
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Oct 2011
albuquerque, nm
Posts: 31

At what temp should you keep the lacto starter after pitching the grains and water, im having a hard time keeping the temps up. Best I can muster is about 70.
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Bottled: Mild Brown, Weizenbock

 
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Old 01-03-2012, 02:15 PM   #26
Morkin
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Jan 2009
Missouri
Posts: 318
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I get water from the tap at about 100 degrees or so. I then place the starter in a warm place in my kitchen. As long as it stays above 70 degrees you should be fine. You'll know if the lacto is working or not by the smell and how it looks.
__________________
Drinking - Germann Pumpkin Ale
Primary- Schwarzbier
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse

 
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Old 01-09-2012, 08:55 PM   #27
tardisode
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Oct 2011
albuquerque, nm
Posts: 31

Another question morkin, my wort took off with the lacto starter and looks nice, but at what temp did you ferment the us-05 at? I was thinking in the low 70s to keep the lacto chugging away.
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Bottled: Mild Brown, Weizenbock

 
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Old 01-09-2012, 10:32 PM   #28
Morkin
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Jan 2009
Missouri
Posts: 318
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I pitch the US-05 after I've let the lacto go for a day or 2. it usually settles down to around 80 I think, depending on if it's summer or winter. The high threshold for us-05 I think is around 80 anyways, so you won't get any off flavors. But even if you would get off flavors, it would be fruity, which could taste nice in a Berliner.
__________________
Drinking - Germann Pumpkin Ale
Primary- Schwarzbier
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse

 
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Old 01-31-2012, 02:57 PM   #29
grundig5
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Oct 2010
NYC
Posts: 32

Quick question for you - you only pitch the liquid from the lacto starter right? Sounds dumb but just wanted to be sure...

 
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Old 02-02-2012, 06:42 PM   #30
Tinga
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May 2010
MN
Posts: 1,123
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Quote:
Originally Posted by grundig5 View Post
Quick question for you - you only pitch the liquid from the lacto starter right? Sounds dumb but just wanted to be sure...
correct



 
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