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Damn, had a feeling it was dangerous to taste the sour mash before the boil. My first two went from 120 to around 80, probably held 80 for 3 days. Must have been lucky cuz they came out great. They hold steady for me now around 90F after cooling from 120 over 2-3 days. Your mention of E Coli is...

I don't think it matters but that's just my gut. I'd imagine the lactic acid would disperse evenly in the liquid, probably will be fine to taste it like that. It's what I would do if I had a spigot on my pot.

That's normal, it's what mine does when the lacto is thriving. I just used a sanitized spoon and tried to get mostly liquid, can't avoid the grain. The sourness should be immediately apparent, it should taste pretty good for the most part. I let the sample cool down before tasting it.

I'd taste it after 3 if it's the first time. If you can purge with CO2 that would be best but I didn't do it on my first one, tasted it after 3 and then 5 days, turned out great. Very clean sour.

Nice! Been wanting a fastrack, thanks for doing this giveaway everyone.

I just added 4.5lbs of fresh raspberries to a berliner I made, kind of looks the same. I wouldn't worry about, nothing you can do now. It will probably taste awesome.

It will sour just fine as it cools, keeping oxygen out is much more important than maintaining the heat. I know another brewer who makes great berliners that doesn't bother keeping it warm at all, he just lets it naturally cool from 120F and sours it for a week.

Used frozen raspberries once. I thawed them, froze em again, and then thawed them a second time to break them down. Beer came out amazing, this was for a Berliner. Used 3.2lbs on 5 gallons in secondary for a week. Right now I have 5 more gallons of the same base on 4.5lbs of fresh raspberries...

High, was 1.014 twice. Third time it was 1.016. Used WB-06, US-05, and Nottingham respectively. I'd like to use 05 every time...for some reason my LHBS never has it. I chalk it up to the low ph of the wort, and the beers tasted great the first two times, third one is on fruit and tasted great...

That's it.

https://www.homebrewtalk.com/f127/berliner-weiss-many-ways-385934/ Personally: First sanitize everything. This won't be boiled for at least 3 days. 50/50 Pilsen/Wheat Mash in @145F for 45. Cool to 120F leaving grains in. Throw 2 handfuls of unmilled grains, cover mash with sanitized saran wrap...

I used a 5 gallon, fit fine but I think I only had 4.5 ~ 4 gallons of liquid after transfer due to trub loss. I should really mark off my fermenters... Kind of hard to see carboy size but I had a decent amount of headspace, needed it too cuz it was bubbling a lot for a day after transferring...

Don't forget about any siphon hoses you may have used. Star san should take care of it.

I just read a blog post on a two week sour at themadfermentionist...I had no idea brett could finish so fast. I was always under the assumption that you need at least 6 months for the brett to do it's thing. Well ****... I've loving my sour mash results as they are right now. I boil off the...

I used to be against fruit in my beer. Then I learned how to brew berliners. I did this with raspberries: Got them frozen, thawed, froze again, thawed again. Use funnel to get in secondary carboy, rack beer onto them. This is after primary is finished, but a secondary ferm kicked off...

Totally worth it, that's what I did. Now I fill up a cooler with tap water using a hose adapter I just leave it running, hook the pump up to my chiller and have the outlet go into the sink. When the temp gets to around 95F I let the cooler fill up a bit and then stop transferring my warm ass...

I've used this method twice with fantastic results. Sour Mash with 2 handfuls of unmilled grain. Stick under heat lamp for 5 days, use saran wrap to keep oxygen out. Collect wort and boil, finish with US-05. The sour it creates is awesome.

Yep. Tastes great, no vinegar or vomit, very clean citrus-like sourness. Taste exactly like my last two at this stage with the sourness slightly more pronounced. High hopes for this one now :mug: As usual RDWHAHB prevails.

Primary, 3 days. Haven't tasted it since I tasted the sour mash and it was very clean lacto sourness, no vinegar notes. I'll have a taste tonight and take a gravity reading. The aroma around the carboy is wheat mostly.

Well this doesn't look normal does it? Nottingham yeast, all the bugs from the sour mash should be dead, boiled it for 20 minutes. Carboy sanitized, some grain did fall into the wort, must have been when I was squeezing the bag. Last two didn't do this, but I didn't use nottingham...probably...