ja09
Well-Known Member
Just brewed a Berliner Weisse yesterday and realized that I know nothing about lacto :cross:
Super easy & quick recipe (bottom), thought it'd be a fun experiment. So far I've pitched 1 vial of WLP677 lactobacillus at ~ 83F, planning on 3 days or so before pitching s-05.
Just had some questions if anyone can help me out. I noticed there's a lot of conflicting information regarding lacto & Berliner Weisse recipes online...
1. My ferm chamber is having difficulties heating above 83F. I know ideal is a little higher around 86 to 90. Should I leave the lacto in an extra day or two since I can't seem to get the temp higher? I'm aiming for some good tartness, but not overpowering.
2. I accidentally transferred most of the hop trub to the fermentor... Is this going to be an issue with the lacto?
3. What's the best temp to pitch s-05 at for this recipe? I'm thinking normal temps of 65F and gradually increasing to 72 over a few days.
4. Is there any harm in using fermcap with lacto? I'm cutting it pretty close on head space in my 5g carboy.
5. How long should I leave this on the yeast cake?...just to taste? I think I read at least 6 months.
Recipe:
Boil Size: 5.47 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 4.50 gal
Bottling Volume: 4.00 gal
Estimated OG: 1.030 SG
Estimated Color: 2.2 SRM
Estimated IBU: 5.2 IBUs
Boil Time: 15 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
2 lbs DME Pilsen Light (Briess) (3.0 SRM) Dry Extract 1 66.7 %
1 lbs DME Wheat Bavarian (Briess) (3.0 SRM) Dry Extract 2 33.3 %
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 3 -
0.50 oz Tettnang [4.50 %] - Boil 15.0 min Hop 4 5.2 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 5 -
1.0 pkg Lactobacillus Bacteria (White Labs #WLP6 Yeast 6 -
Thanks for the help!
Super easy & quick recipe (bottom), thought it'd be a fun experiment. So far I've pitched 1 vial of WLP677 lactobacillus at ~ 83F, planning on 3 days or so before pitching s-05.
Just had some questions if anyone can help me out. I noticed there's a lot of conflicting information regarding lacto & Berliner Weisse recipes online...
1. My ferm chamber is having difficulties heating above 83F. I know ideal is a little higher around 86 to 90. Should I leave the lacto in an extra day or two since I can't seem to get the temp higher? I'm aiming for some good tartness, but not overpowering.
2. I accidentally transferred most of the hop trub to the fermentor... Is this going to be an issue with the lacto?
3. What's the best temp to pitch s-05 at for this recipe? I'm thinking normal temps of 65F and gradually increasing to 72 over a few days.
4. Is there any harm in using fermcap with lacto? I'm cutting it pretty close on head space in my 5g carboy.
5. How long should I leave this on the yeast cake?...just to taste? I think I read at least 6 months.
Recipe:
Boil Size: 5.47 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 4.50 gal
Bottling Volume: 4.00 gal
Estimated OG: 1.030 SG
Estimated Color: 2.2 SRM
Estimated IBU: 5.2 IBUs
Boil Time: 15 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
2 lbs DME Pilsen Light (Briess) (3.0 SRM) Dry Extract 1 66.7 %
1 lbs DME Wheat Bavarian (Briess) (3.0 SRM) Dry Extract 2 33.3 %
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 3 -
0.50 oz Tettnang [4.50 %] - Boil 15.0 min Hop 4 5.2 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 5 -
1.0 pkg Lactobacillus Bacteria (White Labs #WLP6 Yeast 6 -
Thanks for the help!