two questions about berliner weiss

[fredthecat]

i tried finding the answer, and have noticed that alot of recipes use no-boil at all except for the hops themselves or only a 15 minute boil?

is a 15 minute boil of the wort enough to kill any bad germs (botulism? or??) or.. will that 15 minute boil destroy the lactobacillus?

will brewing with lactobacillus in a particular carboy make it stuck with sourness forever?

https://www.homebrewtalk.com/f39/question-about-wyeast-4335-5335-lactobacillus-138884/ almost answers that question but i cant find out for sure?

 

[Oldsock]

Botulism (along with any other pathogenic organism) isn't an issue with beer because the pH and alcohol kill will it, so no worries there. Lacto will be killed by a 15 min boil. I've had good luck with a hopped mash, decoction, and just heating the beer up to ~210 before chilling/pitching a slurry of lacto and Sacch. Just make sure you keep the IBUs really low.

I use carboys for sours and clean beers and have only had an issue one or two times. A long soak in hot water and Oxyclean/TSP/PBW etc... followed by a long soak with Star-San for the carboy seems to keep my clean beers clean. I have two sets of post cooling equipment otherwise though (tubing, siphon, bottling wands etc...).

 

[fredthecat]

thanks! hmm, the boil killing the initial lacto spores was my concern as i have no access to any commercial lacto products , also im prety low on equipment.

i wanted to see if i could make a easy berliner weiss from some sludge, but i'll probably have to put that off for now i guess

 

[Doog_Si_Reeb]

I might be getting my bacterias confused, but isn't there a lot of lacto on the grain itself? It seems like you could keep a little grain and not mash/boil it, then add that grain to the wort.

 

[fredthecat]

I might be getting my bacterias confused, but isn't there a lot of lacto on the grain itself? It seems like you could keep a little grain and not mash/boil it, then add that grain to the wort.

yeah, i thought i heard thats what some people do too. so do a boil, then wait for it to cool to about 150, add some grain let it sit for a bit and siphon it?


also im doing a lacto fermentation on kimchi right now too heh. cant wait for that to finish