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Old 06-27-2012, 12:00 AM   #1
dantheman13
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Hey all, I thought this might be of some interest. I recently brewed my first Berliner Weisse. I didn't boil, and allowed a vial of WLP677 Lactobacillus to sour the wort for a week at around 95 degrees F. Attached is a video of my process and my fermentation results!


I would appreciate any feedback, thanks!
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Old 07-11-2012, 01:15 PM   #2
timuel
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very cool -- thanks! am looking forward to a follow-up. how long are you planning on letting the lacto and sach do their thing?

 
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Old 07-12-2012, 02:38 AM   #3
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Quote:
Originally Posted by timuel View Post
very cool -- thanks! am looking forward to a follow-up. how long are you planning on letting the lacto and sach do their thing?
Thanks! I will probably let it go in the fermenter at least another month, and then bottle. After bottled, I will probably age it another 2 months before actually trying it. I added some Jolly Pumpkin bottle dregs to it last weekend, but I don't think there is a lot of sugar left over for the Brett to do much, at least in the short term. Cheers!
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Old 07-13-2012, 05:06 PM   #4
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I'm brewing my first BW this Sunday. Also going to do the no boil method.

I've got a home made lacto starter going in the garage (85F) and just finished my starter with WLP630 (BW). Planning to pitch the lacto for 72 hours at 85F and then pitch the BW starter.

 
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Old 07-13-2012, 09:43 PM   #5
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Quote:
Originally Posted by heckels View Post
I'm brewing my first BW this Sunday. Also going to do the no boil method.

I've got a home made lacto starter going in the garage (85F) and just finished my starter with WLP630 (BW). Planning to pitch the lacto for 72 hours at 85F and then pitch the BW starter.
Interesting. That is the thing about BW and sours in general, there seems to be a lot of preferences and options on how to culture and inoculate. This is the most fun I have had in homebrewing yet!
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Old 07-14-2012, 06:38 AM   #6
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Quote:
Originally Posted by dantheman13 View Post
I added some Jolly Pumpkin bottle dregs to it last weekend, but I don't think there is a lot of sugar left over for the Brett to do much, at least in the short term. Cheers!
Whoa -- getting pretty adventurous there, eh?

There's something so alluring about sours... sort of brings back a little of the art and alchemy that has since been replaced by the scientific method, no?

 
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Old 07-17-2012, 05:19 PM   #7
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Quote:
Originally Posted by timuel View Post
Whoa -- getting pretty adventurous there, eh?

There's something so alluring about sours... sort of brings back a little of the art and alchemy that has since been replaced by the scientific method, no?
Lol, indeed. I find that even a little Brett character in a sour beer adds an extra dimension that I enjoy. Sour beers seem like they can be hit and miss though. It's a lot of time for something that can be hard to achieve. Berliner Weisse is supposed to be the easiest sour to brew though. I've read that a lot of people have success with this style of beer.
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Old 07-22-2012, 09:35 PM   #8
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My Berliner Weisse was brewed with a simple lacto starer from hot water/raw grains. It is delightfully tart, and very clean.
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Old 07-23-2012, 05:36 AM   #9
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I just do a sour mash and it turns out great, is easy to brew, and with no worries about equipment being infected.

 
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Old 07-23-2012, 08:11 AM   #10
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Quote:
Originally Posted by pdxal View Post
I just do a sour mash and it turns out great, is easy to brew, and with no worries about equipment being infected.
Cool! I have read that some people don't get good results with sour mashes. Not sure what goes wrong there for some but not for others.
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