Berliner Weisse Ferm. Question - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Berliner Weisse Ferm. Question

Reply
 
Thread Tools
Old 01-09-2013, 08:51 PM   #1
ChadChaney
Recipes 
 
Aug 2011
Carroll, IA
Posts: 452
Liked 5 Times on 5 Posts



So I brewed a Berliner on Sat. and went with the sour wort method, cooling to around 100F and then pitching a 1/2 pound of Pilsner malt, I also made a BW with the second runnings and some DME and followed the same procedure. The first batch went on a BrewPad to hold the temp, my wife then **** it off by accident so the temp has varied a bit. It fermented it a little bit like normal, then had a small bubbly pelicle and now is actively fermenting again. I tasted yesterday and it has a little sourness, not near as much as I am hoping for. Can I just let it ride out until I get it as sour as I like and then pitch my yeast? As of the other batch, it is just sitting at room temp, probably 70F at best and it has very little sourness if any. I am sure this is due to the temp, I was planning on putting it on the brewpad as soon as the other batch was done, any problems here?

Any other creative ways to keep carboys in the 90F range? i don't want to use a space heater because I have other ales fermenting away in the same area, basement.

 
Reply With Quote
Old 01-13-2013, 12:24 AM   #2
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,619
Liked 634 Times on 554 Posts


All your assumptions are good.

 
Reply With Quote
Old 01-14-2013, 01:59 PM   #3
ChadChaney
Recipes 
 
Aug 2011
Carroll, IA
Posts: 452
Liked 5 Times on 5 Posts


Ugh, I racked off cake and grain and voices for 15 mins and pitched yeast. It has been almost 36 hours and zero activity, and ideas?

 
Reply With Quote
Old 01-14-2013, 04:07 PM   #4
dcHokie
 
dcHokie's Avatar
Recipes 
 
Mar 2010
Washington, DC
Posts: 1,591
Liked 257 Times on 195 Posts


Quote:
Originally Posted by ChadChaney View Post
and voices for 15 mins
???
__________________
so many sour things

 
Reply With Quote
Old 01-14-2013, 10:12 PM   #5
ChadChaney
Recipes 
 
Aug 2011
Carroll, IA
Posts: 452
Liked 5 Times on 5 Posts


LOL, boiled...

 
Reply With Quote
Old 01-14-2013, 11:34 PM   #6
somedudefromguam
Recipes 
 
Feb 2012
Albany, Oregon
Posts: 149
Liked 13 Times on 9 Posts


Wow, another guy on here is having the same problem...http://www.homebrewtalk.com/f127/sour-mash-ale-381421/
I have brewed a few berliner weisses using the sour mash method, they have all fermented vigorously and have dried out to 1.004-1.007. I even had one that was ultra sour and the yeast seemed to have no problem...

Yeast can sometimes take 3 days before really taking off, you might just have to wait. But it wouldn't hurt to get a starter ready, you will probably use it later if you don't have to re-pitch this brew...
__________________
Quote:
Originally Posted by coffeegod View Post
I fermented a brown ale at 80 degrees for two weeks. At the end my beer tasted like a belgium tripple not a brown but it was a damn good belgium tripple.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Berliner Weisse/ DMS question JiltedEmu Recipes/Ingredients 2 01-27-2012 08:13 PM
Berliner Weisse Question Fritobandito Lambic & Wild Brewing 19 01-03-2012 04:33 AM
Berliner Weisse Question Clint04 All Grain & Partial Mash Brewing 2 08-11-2011 06:26 PM
Berliner Weisse Question Bassman Commercial Brew Discussion 1 07-04-2010 10:40 PM
Berliner Weisse Primary Ferm. Sequence Question Benway All Grain & Partial Mash Brewing 1 08-17-2009 04:06 AM


Forum Jump