First Sour Mash/Berliner recipe

[Gibberoni]

Update for those that are interested, this beer will not stop rocking! It took 2 days for it to take off, but since Tuesday it has blow the S lock off once, and I have cleaned it out and re-sanitized it twice. I cannot believe a beer with an OG of 1.034 is going this hard.

 

[Gibberoni]

Last update, the beer is kegged! This actually came out quite tasty! It still need a bit of time to carbonate more (its been 2 days at 30 psi and 2 days at 20). I will make this again for sure, and will probably add a fruit next time, or at least fruit flavor. I feel like that would complement the tartness wonderfully.

 

[ten80]

I also had a super-vigorous fermentation after a slow start.

Fruit additions are very fun with berlinerweiss because of the multitude of possibilities. I just did a hibiscus berliner that turned out great. I suggest adding the fruit in the primary fermenter right as the fermentation starts to slow (about 2/3 done) so that the flavor is not blown off. Give it a week or two on the fruit, then cold crash and bottle or keg it up.

Interestingly, I did a no-boil berliner with additions of fruit that was not sanitized and the beer turned out SUPER CLEAN with no funk, even after 6 months in bottles! The low pH seems to have a strong effect on inhibiting unwanted bacterial activity.

 

[Gibberoni]

I forgot to even post up a picture, thanks for reviving the thread ten80.