(Sorry in advance for a long read)
So, I recently did my 3rd no-boil Berliner Weisse. The first two times I've done it, I've had success with the level of sourness I've achieved, even though I dont have a way to keep the lacto at its favored temp range (90-110 degrees F). This is what I did for my latest batch:
6 gallon batch
4lbs Weyermann Wheat
4lbs Weyermann Pilsner
7oz Acidulated Malt
1oz Hersbrucker Hops (2.5% AA, added to the mash)
CaCl to ~40ppm Ca
White Labs Lacto Starter + Wyeast 1007 German Ale Yeast
I did a three step mash. Infusions to 122 and 133, then pulled a decoction to get the temp up to 149. Mashout at 168.
I collected the wort, and put it directly in an ice bath until it got down to ~90 degrees. Then, I pitched the Lacto (1/2 gallon apple juice starter, then stepped up into a 2000ml 1.035OG DME starter). I gave the Lacto 36 hours before I pitched the German Ale yeast.
With this method, you are supposed to bottle within 7-10 days, and let it condition for a while. I went to pull a sample before I bottled it last night, and there was no sourness whatsoever. There were no off-flavors that I detected, which was good, but I expected at least some level of tartness.
The first time I did the no boil, I used Wyeast Lacto without a starter, and gave it a 36 hour head start. The sourness and appearance was great unfortunately, the beer sucked. This is before I knew (at least a little) water chemistry, and my water is terrible to use for pale beers.
The second time, I again used Wyeast without a starter, and gave it the head start. I used a different water source, and the sourness was there, but not as much as my first attempt. The beer as a whole was much better, and scored a 42 in competition.
So this time the 3rd time here is what I have done differently: 1) I used White Labs instead of Wyeast. 2) I made a big starter. 3) I treated my water, and 4) I used acid malt. In all three versions, the Lacto produced a nice white krausen when I pitched it. Also, all 3 versions have finished around 1.006 FG.
Can anyone think of a reason why this Berliner did not get sour? Water treatment? White Labs vs Wyeast issues?
I was thinking about letting it go for a couple more weeks. If it develops some sourness, Ill bottle. If not, Ill add some Brett L to the mix, let it funkify for a few months, then add a touch of lactic acid at bottling if it still isnt sour enough.
What would you do?
(Thanks for reading my novel!)
So, I recently did my 3rd no-boil Berliner Weisse. The first two times I've done it, I've had success with the level of sourness I've achieved, even though I dont have a way to keep the lacto at its favored temp range (90-110 degrees F). This is what I did for my latest batch:
6 gallon batch
4lbs Weyermann Wheat
4lbs Weyermann Pilsner
7oz Acidulated Malt
1oz Hersbrucker Hops (2.5% AA, added to the mash)
CaCl to ~40ppm Ca
White Labs Lacto Starter + Wyeast 1007 German Ale Yeast
I did a three step mash. Infusions to 122 and 133, then pulled a decoction to get the temp up to 149. Mashout at 168.
I collected the wort, and put it directly in an ice bath until it got down to ~90 degrees. Then, I pitched the Lacto (1/2 gallon apple juice starter, then stepped up into a 2000ml 1.035OG DME starter). I gave the Lacto 36 hours before I pitched the German Ale yeast.
With this method, you are supposed to bottle within 7-10 days, and let it condition for a while. I went to pull a sample before I bottled it last night, and there was no sourness whatsoever. There were no off-flavors that I detected, which was good, but I expected at least some level of tartness.
The first time I did the no boil, I used Wyeast Lacto without a starter, and gave it a 36 hour head start. The sourness and appearance was great unfortunately, the beer sucked. This is before I knew (at least a little) water chemistry, and my water is terrible to use for pale beers.
The second time, I again used Wyeast without a starter, and gave it the head start. I used a different water source, and the sourness was there, but not as much as my first attempt. The beer as a whole was much better, and scored a 42 in competition.
So this time the 3rd time here is what I have done differently: 1) I used White Labs instead of Wyeast. 2) I made a big starter. 3) I treated my water, and 4) I used acid malt. In all three versions, the Lacto produced a nice white krausen when I pitched it. Also, all 3 versions have finished around 1.006 FG.
Can anyone think of a reason why this Berliner did not get sour? Water treatment? White Labs vs Wyeast issues?
I was thinking about letting it go for a couple more weeks. If it develops some sourness, Ill bottle. If not, Ill add some Brett L to the mix, let it funkify for a few months, then add a touch of lactic acid at bottling if it still isnt sour enough.
What would you do?
(Thanks for reading my novel!)