If you try the wild grain thing definitely go with BierMuncher's method. It takes a nice, LONG time for the lacto to develop. It's harder to infect your brew than you think... even when you are trying! 
I've got the bug...
- Thread starter BierMuncher
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mrkristofo
Well-Known Member
your review of Beeriffic's berliner weisse got me drooling, so I clicked this link and have been wide-eyed and gap-jawed for the past five minutes.
My girlfriend just said "Babe, you just drooled on yourself." Looking at my shirt, sure enough, I did. I guess I better make a batch of this.
My girlfriend just said "Babe, you just drooled on yourself." Looking at my shirt, sure enough, I did. I guess I better make a batch of this.
smellysell
Well-Known Member
Did you aerate the part of this that you infected?
Ryan_PA
Well-Known Member
He didn't boil. there is no real need to aerate.
OP
OP
Right. Actually the opposite is true to a small degree. Eliminating O2 for the fermenter will help to keep the infection clean of unwanteds. Once I racked the inoculated batch to the fermenter, I urged it with CO2.
Lactobacillus are anaerobic so I didn't aerate my batch. Since I didn't aerate, I pitched plenty of yeast after the lacto had a nice krausen going, about 1M cells/mL/*P (Jamil's calc gives .75M cells/mL/*P).
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Hey BM,
A) Happy B-Day.
B) Looking for an update when you're ready on this one... cheers!
A) Happy B-Day.
B) Looking for an update when you're ready on this one... cheers!
OP
OP
Thanks.
Turned out quite nice. I initially kegged it and chilled it about 4 weeks into it's life. Nice mellow sourness. The reason I chilled it was to send off a few bottles to the "Boneyard Brew Off" competition in Illinois a few weeks ago.
Even at its early stage...it placed third in a combined "German Wheat & German Sour" category.
I've since taken the keg out of the chiller to make room for some July 4th kegs and to let it continue to ferment out.
android
Well-Known Member
cool experiment BM, thanks for sharing. i may just have to try this out someday...
chase
Well-Known Member
It's been a couple months since the last update. How is it now?
OP
OP
The keg is still sitting in the corner of the brewshop.
I imagine I'll move it back to the chiller in late September. That will have given it a good 4 months to sour up.
OP
OP
I've been lazy. The keg is still sitting in the brewshop.
Should be good and soured by now.
I might chill it and then transfer to bottles to hold till next spring.
ACESFULL
Well-Known Member
Ended up brewing this Sunday anyone else have any updates to share on how the beer turned out & how long I should be prepared to wait to develop a good sourness to the beer?
ACESFULL
Well-Known Member
ACESFULL
Well-Known Member
I love all the cryptic responses. Thanks!
The zombie reference is because this thread has been "dead" for years and you "brought it back to life" by replying to it. I assume you've followed the nut job in Florida who was shot for eating someone's face a few weeks ago.
Sorry I can't provide you with anything useful with regard to the beer.
ACESFULL
Well-Known Member
Yeah I saw something on the news. Bath Salts I think it was.
Gotcha wasnt sure as to why I was getting those responses.
Reason for pulling thread outta the crypt was I used this method to make my Berliner and thread just stopped wanted to see how it went.
ACESFULL
Well-Known Member
Ok so I brewed this up and not only do I like it, its been a hit at a big tasting & local homebrew club meeting as well. If you are looking for a different way to make a berliner give this a try.
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