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  1. I

    Berliner Weisse - butyric acid

    Lots of things to consider. Thanks everyone.
  2. I

    Berliner Weisse - butyric acid

    Hi all. Thanks for the replies. Yes I think the high pH may also have been a problem because it was a new pH meter and I have a feeling it wasn't calibrated correctly. Here was my process: 50% wheat, 50% pilsner Mash for 60 min Boil for 5 min to kill off bacteria Cool to 44 C (111 F). Is this...
  3. I

    Berliner Weisse - butyric acid

    Hi all, I attempted to kettle sour a Berliner Weisse. After airlock activity stopped I took a gravity ready three days in a row to confirm fermentation was finished. The first two days there were no off smells or flavours but the third day it just smells and tastes like vomit. Now I'm wondering...
  4. I

    Hydrate or pitch dry?

    There's a lot of good information in this Xbeeriment
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