also I hope to brew this sunday, as its short enough to get done before I have to head to Baltimore for BJCP class
Spurhund Zunge
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also I hope to brew this sunday, as its short enough to get done before I have to head to Baltimore for BJCP class
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flyangler18
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Yes, one bug, but this is a dual pitch - Saccharomyces (brewer's yeast) and Lactobacillus (bacteria) together. WLP011 is the Sacch. strain, 5335 is the Lactobacillus.
oh ic ic, ok yeast
so none of the 3 bugs they have will cut it? could I brew it and then pitch the bugs a week later? Ill see if i can get someone to bring good bugs to class or something.
so none of the 3 bugs they have will cut it?
could I brew it and then pitch the bugs a week later? Ill see if i can get someone to bring good bugs to class or something.
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flyangler18
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so none of the 3 bugs they have will cut it?
I'd hold off until you can get the Lactobacillus culture, unless you want to experiment with a sour mash.
Can Chris order the 5335 for you? There are plenty of OHBS that stock it if she can't. If you order from Brewmaster's Warehouse, you'll have it Saturday because he ships FedEx and you're definitely in the two-day window.
I just checked the frederick store, and they dont have it. and thirsty brewer doesnt seem to list what they have on their website.....I guess ill ask chris to order it for me, and wait a week or so
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flyangler18
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No worries, you'll find it!
![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)
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Jason, could you recommend a commercial beer similar to this that is available in the Philly area. The recipe sounds like it would make a great brewing experiment, but I dont want 5 gallons of something that I wont drink.
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flyangler18
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That's where it gets tricky....there aren't too many US-made commercial examples. A quick search on BeerAdvocate showed Nodding Head, Sly Fox, Iron Hill and Triumph Brewing as producing a Berliner Weisse.
nodding head is in philly isnt it?
yep it is! I used to go there all the time. and they have the berliner wieser on tap.
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Looks like an excuse for a road trip to Philly.
Nodding Head
Jason, tried this? Is it close to your recipe?
Boerderij_Kabouter
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New Glarus made an awesome BW last year. It is still available in some spots...
Jason, any chance of getting an answer to my other Q...
Jason, any chance of getting an answer to my other Q...
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flyangler18
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I think it's pretty darn close. I think a good BW should be tart without being too puckering, and Nodding Head's satisfies me immensely. I don't drink mine with woodruff syrup though.
Whoops! I totally missed that! The available sugars are depleted by both the Lactobacillus and the Sacch. Obviously, you have to confirm this by watching the OG and making sure it doesn't continue to fall. I try to condition as warm as I can in secondary to push the Lactobacillus along to finish out. These beers finish bone dry. I suppose you could use Campden to knock out the bugs once you've hit a level you like.
Decided I'm going to brew 10 gallons... I'll pitch the Lacto and 1338 into 6 gallons of wort. I'll innoculate the remaining 4 with crushed grain for lacto, wild yeast for some funk, and after a few days, a packet of Notty for sacc. Should be a fun experiment!
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flyangler18
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Decided I'm going to brew 10 gallons... I'll pitch the Lacto and 1338 into 6 gallons of wort. I'll innoculate the remaining 4 with crushed grain for lacto, wild yeast for some funk, and after a few days, a packet of Notty for sacc. Should be a fun experiment!
Sounds like a very cool experiment! Keep me updated.
Boerderij_Kabouter
Well-Known Member
So you are just going to throw in a handfull of crushed grain? Sounds cool.
After searching around, I made a small starter similar to the Flying Fish Farmhouse Ale recipe from BYO's clone brews. ~1 pint of water at 150*F, add 3 ounces of crushed grain, cover it. I put it in a 105*F oven overnight. I just checked it and it smells like a nice lacto funk is going on already.
Plan9
Well-Known Member
I brewed 10 Gallons of this.
5G I infected with Lacto and it has a nice funk on top
5G I just added 3 tbsp of Lactic acid and 1-2 tbsp Apricot extract at kegging. It tastes terrific
5G I infected with Lacto and it has a nice funk on top
5G I just added 3 tbsp of Lactic acid and 1-2 tbsp Apricot extract at kegging. It tastes terrific
Ok, so I was supposed to have my germs yesterday.... so I decdied to do the 24 hour mash thing.... then my hookup forgot the germs...
So what do I do? the mash presently smells real sour and kinda nasty... do I just go ahead, sans germs? Do I keep it mashing for the next week? or do I just chuck it, since the grains cost a whopping 5$ its no biggie.... what to do what to do?
Also, how do I clean up after this? do I need to bleach my mash tun? since It has some sour now (assuming I go ahead) I assume I dont need to do anythign to my kettle... since Its gonna be boiling... what about the CFC? Only want this batch to be sour... not everything
So what do I do? the mash presently smells real sour and kinda nasty... do I just go ahead, sans germs? Do I keep it mashing for the next week? or do I just chuck it, since the grains cost a whopping 5$ its no biggie.... what to do what to do?
Also, how do I clean up after this? do I need to bleach my mash tun? since It has some sour now (assuming I go ahead) I assume I dont need to do anythign to my kettle... since Its gonna be boiling... what about the CFC? Only want this batch to be sour... not everything
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flyangler18
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I'd give it a go and see how it turns out. If it sucks, you're out a very minimal amount of grain and hops. Lauter, sparge and into the kettle for the short boil. The boil will kill the bugs but leave you with a fixed sour.
The tradeoff for using this method is that it's imprecise and hard to control, but it's worth a shot.
As far as cleaning your equipment, I take it you recirculate boiling wort through the CFC and hose prior to chilling? If so, that is sufficient.
Boiling water? nope never did that, I usually run a batch of san through 2-3 times, before and once after each chill... but I could do some boiling water....
right the grain and the hops are minimal... so leave the germs for later? since they will show up eventually.....
do I need to do anythign to the mash tun?
right the grain and the hops are minimal... so leave the germs for later? since they will show up eventually.....
do I need to do anythign to the mash tun?
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flyangler18
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Boiling water? nope never did that, I usually run a batch of san through 2-3 times, before and once after each chill... but I could do some boiling water....
right the grain and the hops are minimal... so leave the germs for later? since they will show up eventually.....
do I need to do anythign to the mash tun?
Do you use a March pump? I recirculate boiling WORT through the pump and CFC and back into the kettle during the last 10 minutes of the boil. This ensures that I've sanitized my equipment. You need to get something inside the CFC and hoses to remove any crud that might be serving as breeding grounds for bugs.
Don't worry about the bugs. You've got plenty of lacto going in that sour mash, I'm sure.
MLT: Wash it out with a caustic cleaner like PBW, rinse well and dry.
No, I use gravity.... so simple starsan wont cut it?
MLT: Coolio!
MLT: Coolio!
That boil smelled.... pleasent?
/me throws up in mouth to kill the smell
/me throws up in mouth to kill the smell
This one worried me, took 3 days after pitch to get a krausen of any kind.....
MTpilot
Well-Known Member
Just got ingredients to brew this tomorrow. Luckily, the LBHS had the 5335 in stock and I'm just going to use S-05 for the sach since I don't have time for a starter.
In two months, we'll have temps in the 90's so this will be perfect.
In two months, we'll have temps in the 90's so this will be perfect.
I pitched S-33 into my second carboy. We'll see how that strain works out vs the European Ale.
Forgot to post the pic of the second carboy with the S-33 and the lacto cultured from grain. It had some really frickin' funky krausen on it!
The 5335 fermenter smelled like a garbage can during fermentation, the wild culture one smelled fruity and a little floral. I'm not sure it will be sour enough but I guess we will see...
The 5335 fermenter smelled like a garbage can during fermentation, the wild culture one smelled fruity and a little floral. I'm not sure it will be sour enough but I guess we will see...
MTpilot
Well-Known Member
So do you guys have a second set of hoses, auto-siphon,... for this beer?
I'm wondering if I need the RDWHAHB mantra right now? It's not going to matter until I transfer it.
I was thinking I'll get a sour-dedicated hose, and just siphon the old fashioned way. I'm also christening this as a sour only brew-bucket now.
I'm wondering if I need the RDWHAHB mantra right now? It's not going to matter until I transfer it.
I was thinking I'll get a sour-dedicated hose, and just siphon the old fashioned way. I'm also christening this as a sour only brew-bucket now.
Any porous plastic materials (bucktet, hose, bungs) I'm dedicating to bugs. The autosiphon etc. I will be extra careful cleaning afterward but I trust StarSan to do its job.
