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Old 02-20-2012, 03:20 AM   #11
passedpawn
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Quote:
Originally Posted by mhenry41h View Post
In fairness to 1809 "not really being a BW," the BJCP classifies it as a top example of the style.
I guess that since there aren't that many examples they needed to include it. It's way out of style, but it is good. I've only had 2 commercial examples, and I did like 1809 better.
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Old 02-20-2012, 04:29 AM   #12
DaytonBrewing
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Well I have the dregs of 3 bottles all recapped and a 4th I will be drinking tomorrow. Then on Tuesday I'll add all 4 to a starter and start stepping them up if I can.

 
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Old 02-20-2012, 05:21 AM   #13
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Doesn't lacto step up better in apple juice?
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Old 02-22-2012, 01:52 AM   #14

Quote:
Originally Posted by passedpawn

I guess that since there aren't that many examples they needed to include it. It's way out of style, but it is good. I've only had 2 commercial examples, and I did like 1809 better.
I need to get to Berlin and try some authentic BW's. They're so hard to find.
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Old 02-28-2012, 02:56 PM   #15
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As a quick update on this, I am in a BJCP study group and we evaluated this beer in one of our sessions. It nailed the style guidelines in all attributes. The only thing missing was the tart sourness, which, though it fell within the guidelines, would certainly provide more character and help this beer's chances in a competition.

 
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Old 02-28-2012, 03:10 PM   #16
DaytonBrewing
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Well here is my starter.
http://www.homebrewtalk.com/f127/ber...-dregs-307699/

 
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Old 03-13-2012, 01:49 PM   #17
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I think in order to be classified as a wheat/weisse beer in germany, you need to have at least 50% wheat in the grain bill.

From what I have been told, when ordering a berliner weisse over there, they ask you if you want either red (raspberry) or green (woodruff). They do not serve the beer separately or with the syrups on the side if asked. Anyone know if this holds true in all Berlin or just in the few places my brother tried to get just the straight soured weisse beer without the syrup added?

 
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Old 04-02-2012, 06:07 PM   #18
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How long did it take to reach the desired level of sourness after you pitched the Lacto?

 
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Old 04-03-2012, 02:06 PM   #19
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I left it on the lacto for between 2-3 days. I wish I'd left it on there about a day longer to get it a little more tart.

This beer just took silver in the sours category of a local pro-am. I think I'll try brewing up an AG version this summer.

 
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Old 07-15-2012, 06:39 AM   #20
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So you mention avoidance of cross contamination...

By boiling after and killing off all the lacto you dont have to worry about contaminating a bucket/carboy i assume? This is the one thing thats kept me from doing a sour really is worrying about potentially souring all of my beers!

 
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