Berliner time.. Bring me your best.

How long was it sitting before you boiled it?

 

I did a series of sour mashed BWs last spring/summer. My favorite one was dryhopped with Cascade and Citra. That keg went FAST at 3% ABV.

 

@FATC1TY I think a lag time with sac strains is gonna be unavoidable with that low of a ph. It's so cool reading your personal experience as I find Berlinerweisse to be my favorite session beer especially in the summer. However binge drinking festina peche at while playing yard games is something I can't do financially. I can however afford to brew multiple sour wort Berliners and to put them on draft would be killer!! Thanks for the awesome info and let's keep this thread going!

 

I can't wait to try this. I probably won't brew for a month because my wife is pretty fed up w/ all my projects right now, but when I do I'm going to give this a shot. I think I'll split the batch , one reg and one on fruit. Thanks for all the good info.

 

I use a Fermwrap that I got on sale for about $20. I think they are normally $30ish. Well worth the investment if this is something you want to make regularly. I leave it on during the entire souring process and it holds temp right around 110-115 degrees.

 

I also experience about 18-24 hour lag time and I'm pitching at a rate pretty similar to one pack of US-05. I don't feel the need to pitch more yeast, as I am happy with the results as is. One of my favorite things about this beer is that it is dirt cheap.

 

"Don't Fret, just add Brett" that may become the funky/sour brewers version of "Relax, Don't Worry, Have A Homebrew"

 

I bought a heating pad at Walmart to hook up to my temp controller. The only problem is the pad won't turn on once it shuts off. I'll have to experiement with how warm I can get my bucket with the heating pad just left on not hooked up to the controller.

 

I'm probably gonna do us05 for my first batch but I look forward to using Brett Brux trois eventually cuz I think its tropical esters will work nice.

 

I would be down for this too if interested, I've got a few things in fermenters right now which should be ready by the end of the month to trade you.

 

This is a good heat source for sour mashing. I have it taped up snaking along my fermentation chamber walls and I can keep it at 110 degrees inside easily. You probably could wrap it around a carboy or better bottle too.

http://www.amazon.com/Zoo-Med-Repti...&qid=1394554816&sr=8-3&keywords=reptile+cable

 

why won't it turn back on?

 

What is the preferred method for adding fruit to the secondary for a BW? Living in VA nothing is really in season right now, so I would probably use frozen raspberries or cherries for the first couple of batches. I would like to get a few batches knocked out before fresh fruit season hits in May.

Is 1/2lb per 1 gallon adequate? Is 2 weeks long enough to sit on the fruit?

 

I think it's a some sort of safety feature??

 

It all depends on the fruit. With raspberries, 1 lb / gal is a good starting point. 2 weeks may be long enough depending on how intense you want the flavors to be. Some folks go anywhere from 2 weeks to 2+ months.