Berliner Weisse technique from Zymurgy

[brewinhard]

It is not necessary to take months to a year of aging to get a hint of sourness. As long as you give a good lacto pitch and several days for it to work prior to adding the finishing yeast, you can get there in near normal fermentation times (2-3 weeks).

I think a "hint" of sourness is the key word here. But, if you want a true sour Berliner Weisse as the style describes, IMO, it takes a least a few mos. And if the wort is boiled after that several days of lacto fermentation it will really stop any further souring.

[EllisTX]

It is not necessary to take months to a year of aging to get a hint of sourness. As long as you give a good lacto pitch and several days for it to work prior to adding the finishing yeast, you can get there in near normal fermentation times (2-3 weeks).

I think a "hint" of sourness is the key word here. But, if you want a true sour Berliner Weisse as the style describes, IMO, it takes a least a few mos. And if the wort is boiled after that several days of lacto fermentation it will really stop any further souring.

I'm going to try it out and we'll see how it goes. If I'm happy with it I'll be more than willing to send you each a bottle so you can compare. .

[EagleDude]

It is not necessary to take months to a year of aging to get a hint of sourness. As long as you give a good lacto pitch and several days for it to work prior to adding the finishing yeast, you can get there in near normal fermentation times (2-3 weeks).

I think a "hint" of sourness is the key word here. But, if you want a true sour Berliner Weisse as the style describes, IMO, it takes a least a few mos. And if the wort is boiled after that several days of lacto fermentation it will really stop any further souring.

I'm going to try it out and we'll see how it goes. If I'm happy with it I'll be more than willing to send you each a bottle so you can compare. .

The one in the barrel 50 gallons with 8-9 vials was very sour with the 3 days lacto only fermentation. The first one I only pitched one vial (10 gallons) and gave it one day resulting in only a hint of sourness.

Would love to try your BW ... I can send one back in return.

[Petedadink]

A friend of mine told me of a lecture on the CBC about Berliner Weisse . I was shown a link to her blog covering the lecture and it has some interesting points .
http://sourbrewster.wordpress.com/2012/ ... technique/

[spiderwrangler]

You kids need to work on your use of quotes. I fixed it.

[EllisTX]

You badasses need to work on your use of quotes. I fixed it.

I fixed it...

Great link Petedadink. Thanks!

[EllisTX]

I'm about 20 hours since I pitched the Lacto. It's got a pretty good thick pellicle on top and it's beginning to get decently sour. How sour should I take it? I'm sure it's a personal preference thing. I've never so much as had a BW much less brewed one. Should it be lip puckering before I boil and pitch yeast?

[Ozwald]

It's a preference thing. I like my BW's at the point where they make you squint with 1 eye & give the other eyelid convulsions. You know you're in the right ballpark if someone stops to ask if you're ok or if you need medical attention. Some prefer them less sour.