Berliner Weiss, many ways

[Setesh]

Update:

I confirmed the "over 10 IBU keeps lacto in check" rule. My lacto culture did almost nothing to my sour wort BW. It has had a month and a half to work on it and there is only the faintest hint of sour. I'm going to add lactic acid at kegging to compensate, but I won't be making that mistake again.

 

[italarican]

Update:

I confirmed the "over 10 IBU keeps lacto in check" rule. My lacto culture did almost nothing to my sour wort BW. It has had a month and a half to work on it and there is only the faintest hint of sour. I'm going to add lactic acid at kegging to compensate, but I won't be making that mistake again.

If you're good with having twice as much, I was in a similar situation with a gose that wasn't souring. I just made another batch but sour mashed and made it a bit more sour than I'd want. I then blended the batches before bottling. It came out great.

 

[Calder]

Update:

I confirmed the "over 10 IBU keeps lacto in check" rule. My lacto culture did almost nothing to my sour wort BW. It has had a month and a half to work on it and there is only the faintest hint of sour. I'm going to add lactic acid at kegging to compensate, but I won't be making that mistake again.

Some lacto can't tolerate any hops at all. I've used Lacto Acidopohilis (probiotics) a couple of times. In wort with zero hops it works great. In wort with 'a hint' of hops (starter wort boiled for a few minutes with a couple of pellets) it did nothing.

The only hops I use in my BWs these days are dry hops (after all the souring is done).

 

[Setesh]

Some lacto can't tolerate any hops at all. I've used Lacto Acidopohilis (probiotics) a couple of times. In wort with zero hops it works great. In wort with 'a hint' of hops (starter wort boiled for a few minutes with a couple of pellets) it did nothing.

The only hops I use in my BWs these days are dry hops (after all the souring is done).

Dry hopping is a good idea, what hops do you use?

 

[Hanso]

Not citrus/American. English or noble. Hersbrucker... East Kent Goldings.

 

[marvaden]

I just did a no-boil psuedo-BW (the yeast bay's funktown pale ale yeast, so I don't really count it as a BW) with 0.5oz of 5.1 AA (though, they have been in my freezer for a while, so they are probably closer to 4.8 by now) Fuggle hops in the mash.

I'll post back how this turns out sour-wise later so say if those hops inhibited too much or too little.

 

[Calder]

Dry hopping is a good idea, what hops do you use?

I've used a couple of experimental hops that have been ok, but I have mostly used Nelson Sauvin, which has turned out great. Only need about an ounce in 5 gallons; don't want anything overpowering.

 

[gmthomas_13]

Recently tried my first berliner. Did DME of wheat mix, tossed 1 lb unmilled grain and kept in a cooler at roughly 110 degrees for three days. I bought a CO2 charger for purging hoping to not lug my 20# tank from fridge to fermentation vessel twice a day. CO2 charger worked poorly but had enough to purge the co2 until the last look in. I never had anything but a creamed corn smell until I couldn't purge anymore. Started to get the rancid diaper smell and tossed into carboy with a liter starter of white labs california ale. (needed a very quick turnaround to be ready on-time for some friends visiting.) after three days fermenting cooled for a day in kegerator, then force carbed and served 6 days after starting. decent sour taste though young. after a couple of days sour came along nice and is really starting to age well. I can't believe how well this thing turned out with dme and such a short time table. i am churning through this keg and cant wait to brew another berliner