Time for a Berliner

[brownni5]

I'm bored with my sours lately - time for a not at all boring Berliner! Trying some new things this time: I think I'll replace some of the wheat malt with rye; gonna do a no-boil this time around; I'll either dry hop with Cascade or Amarillo or let it sit on rhubarb for a spell; to Brett or not to Brett?; and I might sour with Swanson's probiotics. I have some questions on this last one.

I'd prefer Goodbelly shots, but those are tough to find around me. I see on the MTF wiki that most make a starter with Swanson's - is that necessary? I'd really rather not. If it comes to that, I might just look harder for Goodbelly.

 

[EaseTN]

I've not made starters with swanson caps. Just pull em apart and dump em in, 1 cap per gallon. Works a treat.

 

[RPh_Guy]

My sours are anything but boring. Here's my process for fast Lacto sours:

Mash as normal. No hops.
Boil (optional). No hops.
Chill.
Drain 500mL of wort into a flask. Add the contents of one Lacto capsule and some calcium carbonate. Let the starter sit at room temp (65°F+).
Pitch a flavorful yeast, like Sacc Trois.
Let it ferment for a 2-3 days (8-12 hours for Kveik).
Pitch the Lacto, decanting off the chalk.
Let it ferment at 65°F or higher.
Dry hop after another few days (optional).
Package as normal.

I don't like adding fruit or any kinds of weird flavor adjuncts... Acidity mutes yeast flavor, so adding the Lacto late allows the yeast to develop flavor.

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Brettanomyces is amazing and there's no substitute for it. However, Brett needs adequate time to attenuate and develop flavor. Typically it takes 3-9 months (though it can be done faster with an advanced process).

 

[brownni5]

Maybe "bored" wasn't a good word, but rather, "too much" - I've got a Flanders-ish red that, while good, got a little out of control and is an enamel- peeler - probably would've been a good candidate to blend. Berliners are fun and spritzy! Take a sip, enjoy, repeat - no heavy lifting. Which is also why I'll probably avoid Brett with this brew.

I'll either try your process or co-pitch. I might want less yeast character.

I've gotten noticable Brett character in as little as a month to 6 weeks, but it's so fun to follow those bottles through time. Even if I do start kegging someday, I imagine I'll always bottle those types.