Alferman Imperial Berliner Weisse - Page 9 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Sours & Wilds Recipes > Alferman Imperial Berliner Weisse

Reply
 
Thread Tools
Old 06-12-2012, 02:35 PM   #81
Morkin
 
Morkin's Avatar
Recipes 
 
Jan 2009
Missouri
Posts: 318
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Chub View Post
My lacto starter smelled a little like nail polish remover. Probably not a good thing. What smell should I expect out of the starter?
Usually that is the sign of Ethyl Acetate or Acetone. It 'could' subside, and also could not. Homemade Lacto starters are very trial and error. This is primarily why Jamil likes using store bought lacto cultures, because the Homemade ones are sometimes hard to predict.

I have had 1 batch that had a slight smell of Ethyl Acetate, and it turned out fine with some time. I would say if you are scared to pitch it into wort, don't.

Next time, make 2 Lacto starters, and then choose the one that smells the most like a clean, tart, lactic acid smell.
__________________
Drinking - Germann Pumpkin Ale
Primary- Schwarzbier
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse

 
Reply With Quote
Old 06-12-2012, 03:30 PM   #82
america
Recipes 
 
Apr 2011
seattle, wa
Posts: 150
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Chub

My lacto starter smelled a little like nail polish remover. Probably not a good thing. What smell should I expect out of the starter?
Mine smelled of quite sour dairy/dank sour cream after about a week. Not sure if that's the right smell but my beer seems to he doing ok. Although I've yet to see any pellicle on my beer. Could this have anything to do with using fermcap s?

 
Reply With Quote
Old 06-12-2012, 03:32 PM   #83
Morkin
 
Morkin's Avatar
Recipes 
 
Jan 2009
Missouri
Posts: 318
Liked 2 Times on 2 Posts


Quote:
Originally Posted by america View Post
Mine smelled of quite sour dairy/dank sour cream after about a week. Not sure if that's the right smell but my beer seems to he doing ok. Although I've yet to see any pellicle on my beer. Could this have anything to do with using fermcap s?
That is about right for the lacto starter. But you should have seen a pellicle. A fermcap should have had nothing to do with not forming a pellicle. Has your airlock done anything, or has the gravity changed?
__________________
Drinking - Germann Pumpkin Ale
Primary- Schwarzbier
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse

 
Reply With Quote
Old 06-12-2012, 04:23 PM   #84
america
Recipes 
 
Apr 2011
seattle, wa
Posts: 150
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Morkin

That is about right for the lacto starter. But you should have seen a pellicle. A fermcap should have had nothing to do with not forming a pellicle. Has your airlock done anything, or has the gravity changed?
Airlock was going crazy the first few days after I added the lactose. Didn't really do much of anything after the brewers yeast was added. Haven't taken a gravity yet as I wanted to wait till the end, as to not waste the sample. But ill take one this week maybe.

 
Reply With Quote
Old 06-16-2012, 01:31 AM   #85
CUBrewing
Recipes 
 
Mar 2012
Posts: 77
Liked 5 Times on 3 Posts


So with this beer would i sparge normally or is it a no sparge thing?

 
Reply With Quote
Old 06-18-2012, 03:05 AM   #86
america
Recipes 
 
Apr 2011
seattle, wa
Posts: 150
Liked 3 Times on 3 Posts


I batch sparged as usual and then cooled it to about 100 and pitched my lacto starter... its been like15 days since I pitched the brewers yeast and there is still no pellicle. Hope everything is ok...

 
Reply With Quote
Old 06-19-2012, 03:52 PM   #87
Morkin
 
Morkin's Avatar
Recipes 
 
Jan 2009
Missouri
Posts: 318
Liked 2 Times on 2 Posts


Quote:
Originally Posted by CUBrewing View Post
So with this beer would i sparge normally or is it a no sparge thing?
Sparge normally. Cool to 100 or so. Pitch Lacto. It's just a no boil.
__________________
Drinking - Germann Pumpkin Ale
Primary- Schwarzbier
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse

 
Reply With Quote
Old 06-19-2012, 03:55 PM   #88
Morkin
 
Morkin's Avatar
Recipes 
 
Jan 2009
Missouri
Posts: 318
Liked 2 Times on 2 Posts


Quote:
Originally Posted by america View Post
I batch sparged as usual and then cooled it to about 100 and pitched my lacto starter... its been like15 days since I pitched the brewers yeast and there is still no pellicle. Hope everything is ok...
There is always a chance that the pellicle will not be visible, although with this beer it certainly should be. Did you taste it after 48 hours before pitching the yeast? If it was not sour enough for you likeing, I would have weighted to pitch the yeast.

Also, I have had some cases where when I pitched the yeast, the pellicle fell back into the beer.

Take a sample and reading. That is the only way to know for sure.
__________________
Drinking - Germann Pumpkin Ale
Primary- Schwarzbier
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse

 
Reply With Quote
Old 06-19-2012, 03:57 PM   #89
Wolfhound180
 
Wolfhound180's Avatar
Recipes 
 
Aug 2011
Quantico, Virginia
Posts: 461
Liked 23 Times on 18 Posts


Quote:
Originally Posted by Morkin

There is always a chance that the pellicle will not be visible, although with this beer it certainly should be. Did you taste it after 48 hours before pitching the yeast? If it was not sour enough for you likeing, I would have weighted to pitch the yeast.

Also, I have had some cases where when I pitched the yeast, the pellicle fell back into the beer.

Take a sample and reading. That is the only way to know for sure.
I had a pellicle before pitching but not again after. Is that normal?

 
Reply With Quote
Old 06-19-2012, 04:01 PM   #90
Morkin
 
Morkin's Avatar
Recipes 
 
Jan 2009
Missouri
Posts: 318
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Wolfhound180 View Post
I had a pellicle before pitching but not again after. Is that normal?
I believe so. I think it is the same premise of if you have ever rocked a carboy with a pellicle in it, they will fall back into the beer.

As long as the taste was correct, there is no worries. But will state this again:

*Make sure the sour level is where you want it before you pitch yeast*.

It will sour a bit more, but the lacto and yeast then are competing for sugars, and there is less the lacto can eat to produce the flavor.
__________________
Drinking - Germann Pumpkin Ale
Primary- Schwarzbier
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse

 
Reply With Quote
Reply
Thread Tools



Forum Jump