No Hop Berliner Weisse - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > No Hop Berliner Weisse

Reply
 
Thread Tools
Old 06-13-2013, 12:09 AM   #11
Ibrewaletx
 
Ibrewaletx's Avatar
Recipes 
 
Jun 2010
Houston, Texas
Posts: 162
Liked 33 Times on 29 Posts


Brew-tuber homebeerbrewey made a batch of beer from his pond water- and it still maintained some "pond" taste in the final product- but he's still kicking & making youtube videos!
__________________
icrafthomebrew.com

 
Reply With Quote
Old 06-13-2013, 01:50 PM   #12
dcHokie
 
dcHokie's Avatar
Recipes 
 
Mar 2010
Washington, DC
Posts: 1,591
Liked 257 Times on 195 Posts


Quote:
Originally Posted by Keyes88 View Post
Ok, so I did 5 gallons with the WL Lacto at about 90 degrees for 5 days. Added dry German ale yeast and gave it a day. Gravity reading went from 1.036 down to 1.010. It's not that sour, fermentation was very fizzy. I hope I have not poisoned myself drinking this.
Keyes, how long do you plan on letting this sit before bottling/kegging?
__________________
so many sour things

 
Reply With Quote
Old 06-13-2013, 03:00 PM   #13
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 255 Times on 169 Posts


I can't think of a good reason to add hops to a Berliner weisse as a homebrewer (to get label approval, commercial "beers" have to have hops). As was said the primary "preservative" power of hops is their inhibition of Lactobacillus, which isn't something that is desirable in this case (as it is in spontaneous fermentations).

Quote:
Originally Posted by Keyes88 View Post
Ok, so I did 5 gallons with the WL Lacto at about 90 degrees for 5 days. Added dry German ale yeast and gave it a day. Gravity reading went from 1.036 down to 1.010. It's not that sour, fermentation was very fizzy. I hope I have not poisoned myself drinking this.
Sadly White Labs Lacto produces very little sourness. I fermented with nothing but, and a year later the beer tastes like an American wheat not a Berliner.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 06-13-2013, 06:49 PM   #14
inflictor-of-grimness
Recipes 
 
Jan 2013
Miami, Florida
Posts: 215
Liked 15 Times on 14 Posts


When do you even add hops to get any IBU if you're doing no boil? I have a berliner souring right now, and I ordered hops for it, but I think once it's sour I'm just going to pasteurize the liquid, forget about the hops, and pitch some yeast.

CadetGCBD Likes This 
Reply With Quote
Old 06-13-2013, 06:58 PM   #15
brewguyver
Member
HBT_SUPPORTER.png
 
brewguyver's Avatar
Recipes 
 
Feb 2011
Pittsburgh, PA
Posts: 1,429
Liked 167 Times on 121 Posts


[QUOTE="Oldsock"
Sadly White Labs Lacto produces very little sourness. I fermented with nothing but, and a year later the beer tastes like an American wheat not a Berliner.[/QUOTE]

Initially I felt this way too ... And then I had a few craft (American) Berlinners. First few sips were great, but then I noticed this growing "I just threw up in my mouth a little" type of flavor. After 12 months, my bottle conditioned white labs version (used Grolsh bottles to avoid bottle bombs) were pretty darn good. Not as sour as I wanted, but they ended up as a great summer quencher.
__________________
Brewguyver - the man who does everything wrong so you won't have to!

 
Reply With Quote
Old 06-14-2013, 12:37 PM   #16
Keyes88
 
Keyes88's Avatar
Recipes 
 
Jan 2011
, New Jersey
Posts: 63
Liked 3 Times on 2 Posts


Quote:
Originally Posted by dcHokie

Keyes, how long do you plan on letting this sit before bottling/kegging?
As soon as I hit my FG I'm going to keg it and prime the keg. Then tap it when I have the space.

 
Reply With Quote
Old 06-14-2013, 01:11 PM   #17
Keyes88
 
Keyes88's Avatar
Recipes 
 
Jan 2011
, New Jersey
Posts: 63
Liked 3 Times on 2 Posts


Quote:
Originally Posted by Oldsock
I can't think of a good reason to add hops to a Berliner weisse as a homebrewer (to get label approval, commercial "beers" have to have hops). As was said the primary "preservative" power of hops is their inhibition of Lactobacillus, which isn't something that is desirable in this case (as it is in spontaneous fermentations).

Sadly White Labs Lacto produces very little sourness. I fermented with nothing but, and a year later the beer tastes like an American wheat not a Berliner.
I fermented hot, like over 90 for the 5 days and it has some tartness. I'm trying to get the ECY Berliner Blend but it hasn't been made in awhile.

 
Reply With Quote
Old 06-14-2013, 02:36 PM   #18
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 255 Times on 169 Posts


Quote:
Originally Posted by brewguyver View Post
Initially I felt this way too ... And then I had a few craft (American) Berlinners. First few sips were great, but then I noticed this growing "I just threw up in my mouth a little" type of flavor. After 12 months, my bottle conditioned white labs version (used Grolsh bottles to avoid bottle bombs) were pretty darn good. Not as sour as I wanted, but they ended up as a great summer quencher.
Mine is already more than a year old, sadly no budge in the sourness.

A lot of American breweries use sour mashes. Even the best ones have a bit of that objectionable flavor in my experience.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 06-15-2013, 07:42 PM   #19
Keyes88
 
Keyes88's Avatar
Recipes 
 
Jan 2011
, New Jersey
Posts: 63
Liked 3 Times on 2 Posts


If sour mashing is done at such a high temp, why isn't fermentation done at the same level??

 
Reply With Quote
Old 06-15-2013, 07:48 PM   #20
brewguyver
Member
HBT_SUPPORTER.png
 
brewguyver's Avatar
Recipes 
 
Feb 2011
Pittsburgh, PA
Posts: 1,429
Liked 167 Times on 121 Posts


Quote:
Originally Posted by Keyes88
If sour mashing is done at such a high temp, why isn't fermentation done at the same level??
Typically it leads to a lot of off flavors in the fermentation. You want sour, but your base yeast could give bandaid, rubbing alcohol, etc.. However, in the mash you're looking to create a lot of lactic flavors.
__________________
Brewguyver - the man who does everything wrong so you won't have to!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Berliner Weisse chefchris Lambic & Wild Brewing 4 11-01-2011 08:06 PM
Berliner Weisse??? rgontasz Recipes/Ingredients 6 07-21-2011 12:00 AM
Berliner Weisse BSBrewer Recipes/Ingredients 5 08-30-2010 07:33 PM
Berliner Weisse jgardner6 Lambic & Wild Brewing 4 08-24-2010 09:56 PM
(AG) Berliner Weisse Matt Up North Recipes/Ingredients 17 08-27-2009 02:14 AM


Forum Jump