broffi_1027
Active Member
Hey everyone,
I recently brewed my first Berliner Weisse about a month and a half ago. I hit all my target temps and my O.G. The F.G. is spot on too. I just tasted a sample from the carboy about a week ago and the beer has absolutely no sour flavor at all. The malt base of the beer tastes spot on and the beer even smells sour. I used White Labs WLP630 Berliner Weisse blend, and I've kept it at 70 degrees in my fermentation chamber. I know it said to give up to a few months for the sour to develop, but I'm wondering, is there supposed to be a pellicle that will form on the surface of the beer? There is not one. I still plan on giving it another month or two and taking a few more samples. I'm just wondering if after 3 or 4 months, and there is no signs of souring, should I go ahead and pitch some more lactobacillus? Maybe I'm just being impatient or maybe it's my wife riding my ass about when it'll be ready to drink (Berliner Weisse is just about the only beer she'll drink. Haha). Cheers!
I recently brewed my first Berliner Weisse about a month and a half ago. I hit all my target temps and my O.G. The F.G. is spot on too. I just tasted a sample from the carboy about a week ago and the beer has absolutely no sour flavor at all. The malt base of the beer tastes spot on and the beer even smells sour. I used White Labs WLP630 Berliner Weisse blend, and I've kept it at 70 degrees in my fermentation chamber. I know it said to give up to a few months for the sour to develop, but I'm wondering, is there supposed to be a pellicle that will form on the surface of the beer? There is not one. I still plan on giving it another month or two and taking a few more samples. I'm just wondering if after 3 or 4 months, and there is no signs of souring, should I go ahead and pitch some more lactobacillus? Maybe I'm just being impatient or maybe it's my wife riding my ass about when it'll be ready to drink (Berliner Weisse is just about the only beer she'll drink. Haha). Cheers!