bmoritzasu
Active Member
- Joined
- Dec 6, 2013
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All,
Last week I started a berliner weisse using the hybrid sour mash. I began a lacto starter with grains, let it sour for a few days, then pitched. I did a 60/40 pils/wheat grain bill and mashed at 149 to collect 3 gallons of 1.030 wort. After pitching the lacto starter I let it sour the wort for two days (nice krausen, wort pH went from 5.4 to 3.7). I then pitched a 800 mL starter of WLP645 and gave it a shot of O2 for 20 secs.
The first two days there was active fermentation (72 degrees, gas bubbles visible in wort, wort moving around like crazy, air lock bubbling away). After three days it slowed tremendously and I took a gravity reading of 1.012. I then moved the carboy to my fridge set at 80 degrees to finish off. Last night (5 days @ 80 degrees) I checked my gravity reading and it read 1.012. It hasn't moved a single point in the five days after my last reading.
The taste is definitely sour, but not particularly sweet at all. I'm aiming for a gravity of 1.004. I have some washed Brett L. yeast from a previous batch that I was thinking of pitching to try and dry out the beer. Is this something to consider, or is this berliner stuck at 1.012? Any suggestions would help. Thanks in advance.
Last week I started a berliner weisse using the hybrid sour mash. I began a lacto starter with grains, let it sour for a few days, then pitched. I did a 60/40 pils/wheat grain bill and mashed at 149 to collect 3 gallons of 1.030 wort. After pitching the lacto starter I let it sour the wort for two days (nice krausen, wort pH went from 5.4 to 3.7). I then pitched a 800 mL starter of WLP645 and gave it a shot of O2 for 20 secs.
The first two days there was active fermentation (72 degrees, gas bubbles visible in wort, wort moving around like crazy, air lock bubbling away). After three days it slowed tremendously and I took a gravity reading of 1.012. I then moved the carboy to my fridge set at 80 degrees to finish off. Last night (5 days @ 80 degrees) I checked my gravity reading and it read 1.012. It hasn't moved a single point in the five days after my last reading.
The taste is definitely sour, but not particularly sweet at all. I'm aiming for a gravity of 1.004. I have some washed Brett L. yeast from a previous batch that I was thinking of pitching to try and dry out the beer. Is this something to consider, or is this berliner stuck at 1.012? Any suggestions would help. Thanks in advance.
