Berliner Weisse - Page 2 - Home Brew Forums
Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Sour Ale > Berliner Weisse
Cool Brewing Corny 5G & Mini Giveaway
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Reply
 
Thread Tools
Old 02-20-2012, 03:20 AM   #11
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 24,853
Liked 6332 Times on 3749 Posts
Likes Given: 5514

Default

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.


__________________
- Andrew
passedpawn is offline
 
Reply With Quote
Old 02-20-2012, 04:29 AM   #12
DaytonBrewing
Recipes 
 
Join Date: Jan 2012
Location: Denver, Colorado
Posts: 37
Liked 2 Times on 2 Posts

Default

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.


DaytonBrewing is offline
 
Reply With Quote
Old 02-20-2012, 05:21 AM   #13
bribo179
Recipes 
 
Join Date: May 2011
Location: Midwest, Illinois
Posts: 237
Liked 5 Times on 5 Posts

Default

Doesn't lacto step up better in apple juice?
__________________
http://ppbco.blogspot.com/
bribo179 is offline
 
Reply With Quote
Old 02-22-2012, 01:52 AM   #14
mhenry41h
Recipes 
 
Join Date: Jan 2011
Location: Harrisburg, Pennsylvania
Posts: 903
Liked 7 Times on 6 Posts
Likes Given: 1

Default

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.
__________________
Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
___________________
Draconian Libations
mhenry41h is offline
 
Reply With Quote
Old 02-28-2012, 02:56 PM   #15
rivertranced
Recipes 
 
Join Date: Jan 2011
Location: Denver, CO
Posts: 95
Liked 5 Times on 3 Posts
Likes Given: 8

Default

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.
rivertranced is offline
 
Reply With Quote
Old 02-28-2012, 03:10 PM   #16
DaytonBrewing
Recipes 
 
Join Date: Jan 2012
Location: Denver, Colorado
Posts: 37
Liked 2 Times on 2 Posts

Default

Well here is my starter.
http://www.homebrewtalk.com/f127/ber...-dregs-307699/
DaytonBrewing is offline
 
Reply With Quote
Old 03-13-2012, 01:49 PM   #17
OLDBREW
Recipes 
 
Join Date: Oct 2009
Location: SJ
Posts: 759
Liked 5 Times on 4 Posts

Default

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?
OLDBREW is offline
 
Reply With Quote
Old 04-02-2012, 06:07 PM   #18
Spring_Chicken
Recipes 
 
Join Date: Nov 2010
Location: Snohomish, WA
Posts: 217
Liked 5 Times on 5 Posts

Default

How long did it take to reach the desired level of sourness after you pitched the Lacto?
Spring_Chicken is offline
 
Reply With Quote
Old 04-03-2012, 02:06 PM   #19
rivertranced
Recipes 
 
Join Date: Jan 2011
Location: Denver, CO
Posts: 95
Liked 5 Times on 3 Posts
Likes Given: 8

Default

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.
rivertranced is offline
 
Reply With Quote
Old 07-15-2012, 06:39 AM   #20
FuzzeWuzze
I Love DIY
HBT_SUPPORTER.png
 
FuzzeWuzze's Avatar
Recipes 
 
Join Date: Jun 2012
Location: Newberg, Oregon
Posts: 3,042
Liked 404 Times on 300 Posts
Likes Given: 52

Default

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!


FuzzeWuzze is offline
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Alferman Imperial Berliner Weisse Morkin Sour Ale 166 08-08-2015 03:13 PM


Forum Jump