Comments on: Berliner Weisse Brew Day

By: Home Brew Review: The Captain’s Berliner Weisse « The Captain's Chair

Home Brew Review: The Captain’s Berliner Weisse « The Captain's Chair — Tue, 26 Jan 2010 23:42:54 +0000

[...] was good, and I dosed with another shot of lactobacillus when I bottled several weeks later. Here’s the original recipe for anyone interested. [...]

By: amm002

amm002 — Wed, 18 Nov 2009 01:45:02 +0000

Coincidentally, I just racked the beer to secondary, and it smelled fantastic…perfectly sour and a nice wheat aroma. Taste was good, extremely smooth with no real hops to speak of, but not that tart yet (although you can taste the beginnings of it). Finished at 1.002, so exactly as I expected. I’ll bottle in a week or so, dose with a second helping of lacto, and the lacto will probably take at least a couple more months in the bottle before it gets to the right level. I think the no boil method seems to have worked.

By: michael reinahrdt

michael reinahrdt — Tue, 17 Nov 2009 20:57:37 +0000

How’s this beer coming along?

By: Dave

Dave — Mon, 16 Nov 2009 20:37:40 +0000

Hey Captain congrats on the baby!

By: Eric

Eric — Thu, 12 Nov 2009 15:47:43 +0000

Very interesting!

By: michael reinahrdt

michael reinahrdt — Wed, 11 Nov 2009 01:57:51 +0000

I’ve been getting into the sours a bit, too. That’s an interesting approach. I’ve been using the one that Papazian gives. Mashing like normal, then cooling to 130-135 range, and putting 1/2 pound un-mashed malt for sour (intro of enzyems). Then I let it stay in my mash tun for 15-24 hours. It’s seems to work very nicely. Let me know how this turned out…I may have to try this.

By: amm002

amm002 — Tue, 10 Nov 2009 21:16:26 +0000

It did make for a shorter brew day, about 2.5 hours altogether. I went back and forth on the no boil option, but ultimately decided to take the chance and see how it went. I’ve also read the lacto will continue to work for several months during bottle conditioning, which could help increase the sourness. And since I’m planning to add a second dose of lacto before I bottle (depending of course on how things seem to taste in secondary), I’m hoping mine comes out very tart. I’ll definitely provide updates as the beer progresses.

By: Nick

Nick — Tue, 10 Nov 2009 21:11:29 +0000

I did one of these a few months back. I did a 15 minute boil with adding hops in the mash. I wish I would have given the Lacto a days head start like you did, cause it didn’t turn out as “sour” as I would have liked. I think next time I might try the no boil route (short brew day) along with the lacto head start, though I guess I am inclined to see how yours turns out first.

By: amm002

amm002 — Tue, 10 Nov 2009 16:10:14 +0000

Thanks Lucas, I’m curious to see how this experiment turns out as well! From what I’ve been reading, this style was traditionally brewed without boiling, mainly to promote lacto production and minimize hop utilization.

By: Lucas

Lucas — Tue, 10 Nov 2009 15:09:06 +0000

No boil? It seems I have found a home brewer that I need to keep following. I am looking forward to hearing the results of this one!