Looking for Advice - Blueberry Berliner Weisse

[BackAlley]

I'm in the midst of a small experimental brew of a Berliner Weisse with blueberries. I inoculated the 3 gallons of wort with lactobacillus followed by German Ale yeast 36 hours later. That's been working at 68F for 9 days now and seems to be pretty much done fermenting.

I had a plan for the fruit but then I read the 2012 NHC winning sour beer ("Weisse Not") which recommended a long (like 6-12 month) secondary.

My original plan was to primary that for 21 days then rack onto 3 or 4 lb of frozen blueberries, secondary for 14 days then bottle. Now I'm thinking about adding the fruit to the primary soon, let that go 14 days then rack to a secondary and let age for the extended period.

An advantage I can see of the later option is if I rack onto fruit and leave little headspace in secondary, I may have some messy blowoff with the fermentation of the fruit whereas there's plenty of room in the 5g primary.

Thoughts?

 

[kingwood-kid]

I'm guessing that the 12-month secondary beer had Brettanomyces. Since yours did not, a quicker timeline would be fine. I would personally add the fruit to primary after about a week, and then let it sit for 2-3 weeks. Extra headspace shouldn't be an issue, as the fruit is full of antioxidants and the fermentation of the fruit sugars will drive off most of the oxygen in the bucket. I don't think aging in the bucket or bottle will do any harm, but I don't know that it will provide much benefit either.

 

[BackAlley]

I'm guessing that the 12-month secondary beer had Brettanomyces. Since yours did not, a quicker timeline would be fine. I would personally add the fruit to primary after about a week, and then let it sit for 2-3 weeks. Extra headspace shouldn't be an issue, as the fruit is full of antioxidants and the fermentation of the fruit sugars will drive off most of the oxygen in the bucket. I don't think aging in the bucket or bottle will do any harm, but I don't know that it will provide much benefit either.

The recipe didn't include Brett, just Lacto culture and Euro Ale:
http://wiki.homebrewersassociation.org/WeisseNot

Thanks for the advice just the same, I'm thinking I'll add fruit to the primary now let it sit 2 weeks then maybe taste and decide to rack to secondary or not.

 

[Locksmith]

I just kegged up a triple berry berliner weisse, blueberries,raspberries, and blackberries.
4 gallons with 2 lbs of berries for 2 weeks. Came out just about right if you are only looking to complement the lacto taste with some berry essence and color, but I would go ahead with your 4lbs if you are looking for a major berry juice tasting beer.

 

[BackAlley]

Thanks Locksmith. Did you keg condition at all?

 

[Locksmith]

Actually yes, this particular brew is being keg conditioned for 2-3 weeks as we speak. Still got some standard berliner on the tap so why waste the C02 on force carbing

 

[BackAlley]

Added 3lb of frozen blueberries (thawed and warmed to room temp) to the primary last night. Glad I didn't add to secondary because the krausen is back big time. Plan is to let that ride for 2 weeks then taste and decide whether to package or secondary.

 

[Locksmith]

Very nice!
It should ferment out rapidly and then you will have a nice "floating brain" of berries with a lacto film. Make sure taste test a least every other day or so as the berries will start tasting over ripe and will need to be racked off as soon as it is where you like it.