What's Brewing? June 2017 Edition

[Vogt52]

This method is pretty great: http://www.milkthefunk.com/wiki/Berliner_Weissbier

I haven't tried fermenting with Trois yet, but I use US-05 and enjoy the results. I use this method when I want to control the sourness, otherwise I just pitch lacto and yeast together.

Definitely gonna give this a try

 

[Phischy1]

My club is sponsoring a brew in and they're making 2 beers on friday. A 6% IPA and a British pale using marries and wheat or oats.

I've dropped off a 15 gallon kettle and they'll push 5.5g of each Un hopped raw wort to me. I'll then give it a 60min boil with minium hops and push it to 2 carboys. 1 will get WL Trois, the other Wyeast Roselare.

Essentially free wort and I have to do very little labor so why not experiment in making some blond sourz.

 

[sneakychi]

Care to share the recipe/brewing process?

Sure! About 30/70 wheat/pilsner malt, mashed in around (single mash rest) 67C, sparge normally, gave it a quick heat/boil, cool it to about 40C and throw in the Lacto pills (sold as food supplements) and let it do it's thing until desired pH (around a day or so). If possible keep around 30-35C. After that you can either pitch yeast or kill of the Lacto with a boil (and at that point add some hops if wanted, no hops before Lacto!). And as, almost, always add fruit in secondary.

My first attempt and it didn't turn out as I wanted, but was a bit stressed as a needed the beer by this Saturday. Right now it's slightly tart, slighty passionfruity, wheat, quite clean with a short life on the palate. Drinkable, could possibly be called refreshing, but a bit boring really.

 

[axeman91821]

Yeah, I've found that my kettle soured berliners are a bit one dimensional as just a base beer, but work well if you incorporate some fruit and/or dry hopping.