Recent content by andreas23

If there's any chance of reviving lactos from a 30 year old bottle of original Berliner Weiße, I might have a donation to make. Could you put me into contact with Al?

Well, I got it at Berlin, Alexanderplatz. And it produced too much acetic acid to be drinkable.

No, the main species in sauerkraut is Leuconostoc mesenteroides, not L. brevis. And using that to ferment beer produces awful results - I have tried. Another possible source of L. brevis is sourdough, though.

That depends on how much Brett character you want. It's not too much to pitch it right with the main yeast, but if you want to be a bit more subtle, go for pitching at bottling time. Original Berliner Weiße used to vary in Brett aroma strength, but when the first tests using single-cell yeast...

Oops, you're right! I recall reading that this is L. delbrueckii too, but I've lost the reference. I recommend checking the pH while waiting for the wort to sour. Pitch yeast if it drops below 4. One or two days is a good estimate, but I had cases where it took three, and then your Weiße...

There's a patent on "yoghurt beer" from 1910 on making beer with subsp . Bulgaricus (Kaiserliches Patentamt Patentschrift No. 245607), so it probably works just fine. I've been trying to get hold of some L. brevis too, since Prof. Methner has identified this as the most important...

Oh, I see, thanks for the information! So what you are trying to achieve with this is essentially cultivation of the natural lactos living on the malt? That's not how they used to do it here, but good luck, interesting experiment!

I am not quite sure what you are trying to achieve here. Originally, sour mash means transferring a part of the fermented mash back to a fresh batch of mash. So the whole process only makes sense when continuously producing sour mash, and not for a single batch. Then, sour mash comes from...

Infusion mashing is good enough for your first Hefeweizen. Decoction improves the malt character and body, both of which don't play a huge role in the taste profile of a Hefeweizen. What's much more important is a 30 minute rest at a temperature of 45°C (113°F). This will improve availability...

I usually buy online from Bier selber brauen als Hobbybrauer, Brauzubehör und Bierkit gibt es hier. They are fast, reliable and well-stocked. Berliner Weiße is a Berlin phenomenon, indeed. But it goes back to a long tradition of sour white beers in northern Germany, the most important one...

Hello, I have picked up home brewing about a year ago, after being introduced to it by friends in Belgium. Living in Berlin, I of course ended up looking into the local style of beer: Berliner Weiße. I want to share some of the results of my research with you. Let me start with the sad part...

Hi! My name is Andreas, I'm a home brewer from Berlin, Germany. I'm on a mission to save Berliner Weisse from becoming extinct.