Alferman Imperial Berliner Weisse
- Thread starter Morkin
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bigbopper
Well-Known Member
ive been wanting to do one of these for a while,i think this is mynext brewday
That smell will subside some. It is what is described as rhino farts.
Just to update real quick - I checked in on mine last night at 4 weeks in the fermenter (following the recipe exactly) and this was perfectly sour and I taste a sort of musty funkiness in there. I really love it! Should be freeing up a keg this weekend to rack it over as I think the flavor is where I want it. Mine was sitting at 1.004ish. Great, simple recipe for anyone considering a berliner weisse.
edit - Another update 3/6 - kegged 4 days ago and force carbed at 30psi for 3 days. Man, this is good. Like really perfectly sour, highly carbonated and a great wheaty/funky flavor after the sour onslaught. I'm wondering if I can bottle from the keg like I usually do without breaking bottles...
edit - Another update 3/6 - kegged 4 days ago and force carbed at 30psi for 3 days. Man, this is good. Like really perfectly sour, highly carbonated and a great wheaty/funky flavor after the sour onslaught. I'm wondering if I can bottle from the keg like I usually do without breaking bottles...
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LoneWolfPR
Well-Known Member
I've been wanting to do a relatively simple sour beer for a while, without the wait a flanders red/brown or lambic takes. Came across this, and have plans to try this in a couple weeks with a buddy of mine. I'm pretty damn stoked. This is going to be a trial run, because my wife absolutely loves sour beer and she's pregnant right now. So no drinky for her. If we pull this off well I plan to have a batch done and ready for her for after the kid comes. She's due in July so a Berliner Weisse should be a perfect beer for that hot, humid time of year.
You shouldn't get any DMS because you are never heating the work to boiling temperatures, and if so, it's only for a short time.
Awesome! Glad you like it!
LoneWolfPR
Well-Known Member
I'm planning on brewing this recipe, or one with slight variation very soon, but I have one question. I would like to use a boil to add a touch of the hop bitterness. That said, when using a Rahr 2-row or the more typical Pils if you only do a 15 minute boil, wouldn't that create a lot of DMS? I'm still fairly new, but I thought those paler malts created a lot of DMS when heated and need the full boil to get rid of it.
LoneWolfPR
Well-Known Member
Damn. Just noticed that you already answered this question. Sorry.
Good to know thanks.
A further question not related specifically to the recipe: if one wanted to hop a wort for 20 mins, would it be necessary to start the boil 40 mins before hopping to preliminarily rid the wort of the DMS that will be created during the 20 min boil?
LoneWolfPR
Well-Known Member
@Morkin
I used your method for creating a lacto starter. It's been going for 4 days now in a jar with foil over the opening. I just checked it today, and it appears theres some grey mold developing on the top. Is that supposed to be there, or is my starter shot?
I used your method for creating a lacto starter. It's been going for 4 days now in a jar with foil over the opening. I just checked it today, and it appears theres some grey mold developing on the top. Is that supposed to be there, or is my starter shot?
LoneWolfPR
Well-Known Member
Yeah, found out it was just pellicle. Starter is fine. However, I pitched yeast 2 days after pitching lacto and 24 hours later I'm not seeing any activity. I'm going to give it another day or two, then I might need to try to find a way to fix a stuck fermentation.
elproducto
Well-Known Member
LoneWorlfPR how did it work out? I'm concerned becuase my lacto starter formed a pellicle after 4 days. I can't seem to find an answer of whether or not lacto forms a pellicle. Some people say yes, some say no. I don't want to pitch it if it's gone bad.
LoneWolfPR
Well-Known Member
It's working out well. Things seem to be progressing as they should at this point. Here's the thread I started about this batch:
https://www.homebrewtalk.com/f12/all-grain-berliner-weisse-313370/
https://www.homebrewtalk.com/f12/all-grain-berliner-weisse-313370/
Tried this recipe. Brewed it about 2.5 weeks ago. This is it in all its glory today at about 1.006.
Tastes wild.
Looks about right!
I haven't made this beer in almost 6 months and I am glad that everyone is enjoying it. I'm going to be making another this Sunday, and will post some pictures to answer any questions anyone has.
stubbornman
Well-Known Member
Tried this recipe. Brewed it about 2.5 weeks ago. This is it in all its glory today at about 1.006.
Tastes wild.
Oooof. Didn't have any yeast, so had to dump the starter.... sad. Will post some pictures when I have.
What I do is rack to my fermentor at around 100 degrees. I will then pitch the lacto. I monitor the temperature, and if it falls below say 85, I put a blanket on it. Over the course of 48 hours, it should get to a temperature of aroudn 70-60 degrees depending on where you are fermenting. 64 should be a fine temperature for fermenting once you have given the lacto a kickstart.
Well, I pitched the lacto at 100 and let it sit for 2 days, I get that milky lacto film on the top and then pitched the yeast after that. If i want to give the lacto more of a push at this point, I can just move it to a warmer temp yes?
No need if you gave the lacto 2 days to outperform the yeast. It will sour up even after you give it a kick with the yeast. You could warm it up, but I'm not sure it will do you any good, and could be a huge hindrance if you have already pitched the yeast, as it will give you nasty off-flavors.
The only thing the warmer temperature does is give a better environment for the lacto to grow. It would still give you sourness if you fermented the lacto at say 70 degrees, it just takes longer.
The only thing the warmer temperature does is give a better environment for the lacto to grow. It would still give you sourness if you fermented the lacto at say 70 degrees, it just takes longer.
So it's been about a month, have an interesting development I think. Looks like a bunch of biodomes!
Sorry for the crappy picture, my light burned out in the room i ferment in and im out of light bulbs!
LoneWolfPR
Well-Known Member
Well, after much waiting, it's all done. Here's the first small pull off the keg. It turned out beautiful! Bear in mind, this is also the non-imperial recipe I came up with. However, big thanks to Morkin for his. I used your recipe as the base for this, and it wouldn't have turned out nearly as well as it did without it.
