Berliner Weisse Mystery Revealed

[Garrinso]

Does anybody know if Wyeast is releasing the Berlinner blend again this year?
I didn't see is on their VSS schedule. Did I miss out? Did they stop making it?

[brewinhard]

I think it comes out every other year. They released it last year around this time so probably not until next year (2012). i could be wrong but we shall see.

[maxpower2078]

I thought I would revive an old thread here.

I see many different methods here and the general consensus I see is to use a commercial lacto culture with a starter to use in the batch.

I had done this, even without reading this

At any rate, today is day 5 with 100% lacto in the 90s, at 4 days, I was down to 1.007-8 from 1.030 and it is moving pretty slow now.

My main question here is, the brew shop was out of european ale and I didn't see this thread until now so I am not going back for german ale, nor do they sell wyeast anyways. I do have US05 on hand and I am just thinking that it is not going to be doing too much fermenting anyways, so is this ok?

secondly what pH is still ok for a SACH yeast to still work?

I can raise the pH a bit if I need to with some potassium metabisulfate


This is my first BW so I am new at this style and method for that matter so if the yeast is a must, I gotta figure that out.


EDIT: found this (http://www.omicsonline.org/2157-7110/21 ... -2-118.pdf) which is insightful in quite a few areas even though it is wine related but also Saccharomyces cerevisiae related and essentially says that pH 4 and 5 ish do really well with a slowdown below 4 which I could have answered that myself but I guess it is good to see in writing.

[Ozwald]

At any rate, today is day 5 with 100% lacto in the 90s, at 4 days, I was down to 1.007-8 from 1.030 and it is moving pretty slow now.

If you're already down that low (roughly 77% ADF) there's not going to be much, if anything, left for the yeast to eat. Just let it finish up as is and age it at least a few months. I like at least a year for the sourness & complexities to develop, but you should start picking up on that after a few months.

[maxpower2078]

At any rate, today is day 5 with 100% lacto in the 90s, at 4 days, I was down to 1.007-8 from 1.030 and it is moving pretty slow now.

If you're already down that low (roughly 77% ADF) there's not going to be much, if anything, left for the yeast to eat. Just let it finish up as is and age it at least a few months. I like at least a year for the sourness & complexities to develop, but you should start picking up on that after a few months.

I ended up putting in 1 packet of hydrated US05 between 2x ~6g of beer. I haven't checked the gravity since my post here but either way, I'll go with what it is at and let it go for a while.

Do you think it is ok to put in kegs after a couple of months to free up the carboys? In other words, might as well since the lacto doesn't like oxygen anyways right, well nothing does after fermentation really. I think I just answered my own question. I'll let it set a good while to clear up though.

[Lewybrewing]

I brewed a Berliner last year and documented most of everything. Turned out great, but a little low on the ABV side. I might want to bump it up next time.

Delbruck Berliner Weisse.

[brewinhard]

At any rate, today is day 5 with 100% lacto in the 90s, at 4 days, I was down to 1.007-8 from 1.030 and it is moving pretty slow now.

If you're already down that low (roughly 77% ADF) there's not going to be much, if anything, left for the yeast to eat. Just let it finish up as is and age it at least a few months. I like at least a year for the sourness & complexities to develop, but you should start picking up on that after a few months.

I ended up putting in 1 packet of hydrated US05 between 2x ~6g of beer. I haven't checked the gravity since my post here but either way, I'll go with what it is at and let it go for a while.

Do you think it is ok to put in kegs after a couple of months to free up the carboys? In other words, might as well since the lacto doesn't like oxygen anyways right, well nothing does after fermentation really. I think I just answered my own question. I'll let it set a good while to clear up though.

I always age my berliners in kegs. That way it is easier to keep oxygen out and have a taste every mos or so to determine when the sourness reaches an appropriate level.

[maxpower2078]

If you're already down that low (roughly 77% ADF) there's not going to be much, if anything, left for the yeast to eat. Just let it finish up as is and age it at least a few months. I like at least a year for the sourness & complexities to develop, but you should start picking up on that after a few months.

I ended up putting in 1 packet of hydrated US05 between 2x ~6g of beer. I haven't checked the gravity since my post here but either way, I'll go with what it is at and let it go for a while.

Do you think it is ok to put in kegs after a couple of months to free up the carboys? In other words, might as well since the lacto doesn't like oxygen anyways right, well nothing does after fermentation really. I think I just answered my own question. I'll let it set a good while to clear up though.

I always age my berliners in kegs. That way it is easier to keep oxygen out and have a taste every mos or so to determine when the sourness reaches an appropriate level.

Very nice, thanks for the info. Mine has been in the carboys since 9/20/12. I will sample soon and see where I am at and either put in serving kegs or transfer to a sankey for more aging. The pellicle is still there, been very thin the whole time though.