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Old 12-20-2012, 02:45 AM   #1
ChugachBrewing
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Mar 2008
Portland, Maine
Posts: 532
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Mainiacs - I thought I'd try a thread so as to not spam people with email.

Planning on a Berliner Weisse "brew" since I'm thinking no-boil. 60/40 pils & wheat. Lacto starter for 5 days @90 deg, then mash 150 for a few days, then pitch and ferment. Thoughts?
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Old 12-20-2012, 04:47 PM   #2
DrNeato
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Jan 2011
Chicago, IL
Posts: 21
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Just some reading material for those interested in the process and different styles:
http://drinks.seriouseats.com/2012/0...sion-beer.html
http://www.themadfermentationist.com...er-weisse.html
http://anarchylane.com/blog/?p=1442

I plan on doing that last one on my own - as well as contributing to the larger group "brew."

 
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Old 12-20-2012, 06:05 PM   #3
Brewsday
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Mar 2011
Near Portland, ME
Posts: 182
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Just want to be in on news.
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Noone should have to defend themselves about what they want to brew or justify it to anyone... This is supposed to be about having fun. In whatever form it takes.

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Old 12-20-2012, 07:17 PM   #4
blackkristos
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Dec 2012
Posts: 1

Responding to keep track of this. I'm on board.

 
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Old 12-21-2012, 01:53 AM   #5
WilliamBrewster
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Aug 2012
Portland, Maine
Posts: 9


Dig it. I can lend no technical input, but am very interested in a share.

 
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Old 12-21-2012, 05:00 PM   #6
DrNeato
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Jan 2011
Chicago, IL
Posts: 21
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How did we want to split up the mash/brew day? I guess a couple of us could head over to Brian's place the Monday before and then we can just hangout on "mash out day"?

Thoughts?

 
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Old 12-21-2012, 05:12 PM   #7
ChugachBrewing
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Mar 2008
Portland, Maine
Posts: 532
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Yes, let's stink up Brian's house. I hear the mash only smells like vomit, occasionally. We'll also (possibly) want to make a lacto starter, which would be a week or so in advance. The trick will be keeping it all warm around 100 deg. Heated pad? Tile heater? Maybe one of these?

http://www.homedepot.com/h_d1/N-5yc1...&storeId=10051
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Old 12-21-2012, 05:18 PM   #8
DrNeato
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Jan 2011
Chicago, IL
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ha! I figured we'd be using your place only because you've got the massive pot(s).

I wouldn't have a problem having them at my place, mostly b/c they'd be in the basement and I live on the 3rd floor. As far as keeping them warm, I'd just planned on putting it in a cooler with a hot pad cranked up, or just sit it on one on high.

 
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Old 12-21-2012, 05:29 PM   #9
ChugachBrewing
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Mar 2008
Portland, Maine
Posts: 532
Liked 170 Times on 87 Posts


I guess it depends on the interest and whether we can all agree on a recipe/method. I prefer to brew everything as traditional as I can. With all the Berliner Weisse madness on the internet right now, it's hard to read between the lines and find out exactly what the right method is. I still haven't read enough material to really have a concrete idea. I'm more obsessed with lambics at the current time.
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Old 12-21-2012, 11:10 PM   #10
SuperBreeze
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Jun 2009
Portland, Maine
Posts: 53
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I am always down for brewing berlinerweisse, so count me in.

I have made it with a standard mash and a decoction hopped short boil for pasteurization. Both times I used the WL berlinerweisse blend with solid results.

Craig as done a couple turbid/extended mashes so he can probably lend some insight.

Greg
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