Berliner time.. Bring me your best.

1 lb / gallon. They were really sweet and tart with an extremely bright red color.

 

How do you keep your wort steady around 110 for days? Do you keep it on a heating element?

 

I believe @FATC1TY just lets it slowly drop to room temp, which does work but can take a bit more time to sour. I like to keep mine pretty close to 110 and do so using a Fermwrap (http://morebeer.com/products/fermwrap-heater.html) and a blanket.

 

Interesting. I like it. So in essence, you mash like normal, sparge like normal then collect your wort, add some non-crushed grain and let it sit for a week. The do a quick boil, pitch yeast and go about the day as usual. Yes?

 

I do brew in a bag ,under the scenarios described above my brew pot would not only need to be clean but also sanitized if the wort isn't being boiled for several days or not at all. Is this correct to assume?

 

I've done peaches in the past, and a buddy of mine did sour cherries with great success. I wouldn't french press or puree (I know from experience), just cut your fruit, freeze it then rack onto it. Can't go wrong with raspberries either.

I'll be making a berliner this weekend... luckily, I have a really awesome yeast blend that I just used for a gose that should work well with this BW. (I did a starter using Bruery and Jester King dregs)

Post a few pics, would love to see your finished product.

 

How long were you grain to glass?

 

I am planning on mashing using this process this weekend. I'm pretty excited to see how it turns out!

 

I'm also doing a sour wort Berliner this weekend too. Thanks @FATC1TY !

 

Anybody use wlp360 Berliner blend? For my first attempt at this style, I'm doing a 100* sour mash and was considering using this yeast. Plan to sour for 3-4 days in my cooler at around 100-105. Would this yeast impart too much sourness considering it contains lacto? Or should I just use us-05?

 

Sour mash all the way. Mash in around 154 F, igloo cooler if you got one, let sit 72 hrs with lid on. Make sure you pre-sanitize the mash tun well & don't open it until your ready to mash out. I suggest no boil and just add a good yeast starter after you rack to the fermenter, I used German ale. I've done a few this way and liked the beers a lot, especially around the 2-3 month mark.

 

This thread is awesome, thanks for the info to everyone who contributed!

 

Glad you are enjoying this. We went through a keg of raspberry in just over a week. I bottled some and only have maybe 4-5 left.

You can use that raspberry to French press if you want as long as they still taste good. Put them in, fill with a bit more beer than what would cover the fruit. Let it sit for ~30-45 min, top off with more beer (so it'll be more carbonated), gently stir, then very slowly press. You can press hard if you want because you don't care about releasing pectin. It'll give you a pretty decent idea as to what a full batch could taste like.

For a whole batch, freeze the fruit, toss in a bucket or carboy, then rack onto it. You can cut up or gently mash raspberries, but it's fine to leave them whole as well. Even a puree would likely work just fine. It's tough for me right now because nothing is in season here. We will be buying a lot of fruit this summer to vacuum seal and freeze so that we can keep batches going all year round.

 

Non-fruited version for me is about 2 weeks. Last batch of raspberry was 4 weeks.