Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Berliner Weiss, many ways
Reply
 
Thread Tools
Old 02-20-2013, 05:46 PM   #61
GatorBeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Gainesville, FL
Posts: 131
Liked 9 Times on 6 Posts
Likes Given: 2

Default

15 minute boil, added barely any hops. Pitched a starter built from dregs of Sierra Nevada/Russian River BRUX. (This is mainly sacch, barely any Brett)

I also racked a gallon onto pineapple chunks and it's really quite delicious.


GatorBeer is offline
 
Reply With Quote
Old 02-20-2013, 05:58 PM   #62
HokieBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Greensboro, NC
Posts: 1,075
Liked 28 Times on 25 Posts
Likes Given: 25

Default

2a - 50% wheat 50% six row, 8 IBUs hops, 15 min boil.

Pitched Lacto and 3 days later US05. Took 9 months to get the level of sourness I was looking for, but the taste is perfect. Very bright and lemony.


__________________
Now here's a little something that you might not like. My DJ's name is Mix Master Mike.
HokieBrewer is offline
 
Reply With Quote
Old 02-20-2013, 06:06 PM   #63
terrapinj
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Santa Monica, CA
Posts: 2,412
Liked 168 Times on 125 Posts
Likes Given: 533

Default

Quote:
Originally Posted by GatorBeer View Post
15 minute boil, added barely any hops. Pitched a starter built from dregs of Sierra Nevada/Russian River BRUX. (This is mainly sacch, barely any Brett)

I also racked a gallon onto pineapple chunks and it's really quite delicious.
i may try the longer/lowertemp mash next time to compare but I didn't pick up any carryover foulness post 60min boil.

how did the sourness compare?
terrapinj is offline
 
Reply With Quote
Old 02-20-2013, 06:08 PM   #64
GatorBeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Gainesville, FL
Posts: 131
Liked 9 Times on 6 Posts
Likes Given: 2

Default

Definitely a lighter sourness. It might have developed a bit more with more time but I thought it was enough.
GatorBeer is offline
 
Reply With Quote
Old 02-26-2013, 07:24 PM   #65
Tiroux
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Thurso, Québec
Posts: 470
Liked 9 Times on 7 Posts

Default

Anyone ever considered or tried adding Orange or Lemon peel in the boil for a Berliner Weisse?

By the way, my lacto and brett starters are on the go! This little beer is gonna be brewed on sunday!
Tiroux is offline
 
Reply With Quote
Old 02-27-2013, 01:37 PM   #66
aknox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: North Brunswick, New Jersey
Posts: 38
Liked 1 Times on 1 Posts

Default

If i wanted to make the sourest beer of them all, what are some of your recommendations? Time? Patience?
aknox is offline
 
Reply With Quote
Old 02-27-2013, 02:12 PM   #67
TopherM
BJCP ID: F0838
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,955
Liked 439 Times on 347 Posts
Likes Given: 23

Default

Quote:
If i wanted to make the sourest beer of them all, what are some of your recommendations? Time? Patience?
Bugs, time, and patience. The best homebrew sours that I've made are those with a mix of Brett and Lacto that are aged for about 12-18 months.
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!
TopherM is offline
 
Reply With Quote
Old 02-27-2013, 03:21 PM   #68
GatorBeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Gainesville, FL
Posts: 131
Liked 9 Times on 6 Posts
Likes Given: 2

Default

Quote:
Originally Posted by aknox View Post
If i wanted to make the sourest beer of them all, what are some of your recommendations? Time? Patience?
If you just want straight sourness, I threw a handful of raw grain into 5 gallons of berliner wort, kept it at 110F for 4 days and when I bottled/carbed it, it was like a warhead. Mouth puckeringly sour. Not in a good way, it was too sour.
GatorBeer is offline
 
Reply With Quote
Old 02-27-2013, 04:59 PM   #69
bknifefight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: PA
Posts: 1,940
Liked 103 Times on 78 Posts
Likes Given: 53

Default

Quote:
Originally Posted by GatorBeer View Post
If you just want straight sourness, I threw a handful of raw grain into 5 gallons of berliner wort, kept it at 110F for 4 days and when I bottled/carbed it, it was like a warhead. Mouth puckeringly sour. Not in a good way, it was too sour.
Yeah, you really should be tasting your sour mash as it progresses to make sure that it doesnt get too sour, every 8 hours or so.
bknifefight is offline
 
Reply With Quote
Old 02-28-2013, 12:31 PM   #70
aknox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: North Brunswick, New Jersey
Posts: 38
Liked 1 Times on 1 Posts

Default

So many options. i have to bottle my Berliner that is in the carboy this weekend so i can throw a handful of grain in my next batch with some bug County!


aknox is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Berliner Weiss iamjonsharp Wheat and Rye Beer 16 07-30-2015 12:01 AM
All-Grain - Berliner Weiss Saccharomyces Sour Ale 72 04-07-2015 12:18 AM
What to do with berliner weiss? Whisler85 Bottling/Kegging 6 10-19-2014 12:57 AM
Berliner weiss flabyboy Recipes/Ingredients 8 11-25-2011 01:26 AM
Berliner Weiss sdp07d Lambic & Wild Brewing 4 12-07-2010 04:30 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS