tag:blogger.com,1999:blog-8066877917844499643.post1676748112403993017..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Berliner Weisse #4 TastingThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8066877917844499643.post-70811686189484895032015-03-04T19:01:24.757-05:002015-03-04T19:01:24.757-05:00Really no reason to make a starter, especially wit...Really no reason to make a starter, especially with Wyeast Brett (unless you are doing a 100% primary fermentation). You're not going to get any sourness from Brett. What you will get is a nice earthy funk.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91879939920999572022014-12-10T09:20:50.619-05:002014-12-10T09:20:50.619-05:00Really helpful. Thanks Mike, much appreciated.
I&...Really helpful. Thanks Mike, much appreciated.<br /><br />I'm going to give it until February before taking another sample to see. It might just have been my impatience. A virtue I need to hone now I'm doing Bretted and Sour beers.Anonymoushttps://www.blogger.com/profile/03546191167084744674noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12079053545014399972014-12-10T07:14:16.907-05:002014-12-10T07:14:16.907-05:00That is high enough that it may get a bit more sou...That is high enough that it may get a bit more sour over the next few months if you don't mind waiting. It doesn't sound like not enough L. brevis was the issue. If you can get it, Jolly Pumpkin dregs will sour pretty much anything. Pitch them along with 1/2 lb of maltodextrin and give it a few months. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41829235173537800282014-12-08T03:21:09.033-05:002014-12-08T03:21:09.033-05:00The gravity is now 1.006. I made a 2.5L starter fo...The gravity is now 1.006. I made a 2.5L starter for the White Labs L. Brevis about 5 days in advance of pitching. I made the starter from 100% Apple Juice.<br /><br />Would there be anyway of saving this? Say if I made a higher gravity wort (say 1.040) with some more L.Brevis and added that into the main FV?<br /><br />Thanks for your helpAnonymoushttps://www.blogger.com/profile/03546191167084744674noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43717299860500856682014-12-07T18:30:28.285-05:002014-12-07T18:30:28.285-05:00What is the gravity now? Likely if it isn't ve...What is the gravity now? Likely if it isn't very sour after six weeks, a Berliner weisse isn't going to be hugely sour. Lactobacillus really needs sugars to produce lactic acid, so pitching more Lacto may not do much to help.<br /><br />Was it White Labs or Wyeast L. brevis? Did you make a starter? I find it really helps to have the Lacto ready to go when it is pitched with yeast.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18236174405241036822014-12-04T05:46:40.333-05:002014-12-04T05:46:40.333-05:00I brewed a no-boil Berliner on 23 October pitching...I brewed a no-boil Berliner on 23 October pitching Lacto Brevis, US-05 and Bret B & C simultaneously. <br /><br />It's on a heat pad at about 28C. An early tasting this week showed that it wasn't very sour at all despite a lovely 'sour' aroma.<br /><br />Will the sourness improve with ageing, or should I pitch more lacto?Anonymoushttps://www.blogger.com/profile/03546191167084744674noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33173696792129547162014-12-03T18:49:33.965-05:002014-12-03T18:49:33.965-05:00I'm seeing much better head retention on that ...I'm seeing much better head retention on that recent batch, despite the oils from the lemon peel. Dropping the pH before pitching Lacto isn't going to give a Berliner an IPA-level head (the low gravity and light hopping assume that), but it really helps!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-1639570963100912192014-12-03T02:49:36.090-05:002014-12-03T02:49:36.090-05:00Greetings,
I was drinking my Berliner Weisse last...Greetings,<br /><br />I was drinking my Berliner Weisse last night and I was a bit annoyed by the minimum head retention. <br /><br />If you ferment with all the bugs at once, does the foam retention actually improve by having a pre-fermentation pH of 4.5, or is it inevitable that the critters, regardless of the pH, will break down most of the protein responsible for head retention.<br /><br />I understand that there are many parameters affecting the foam retention and how the critters will affect it while fermenting, but could you give any tips on improving it?Kostas Siozoshttps://www.blogger.com/profile/08689864865176137555noreply@blogger.com