Berliner time.. Bring me your best.

Ready to put my second batch on raspberries Saturday. Is there anything else I can do in the secondary to add more complexity? The base beer is great, just trying to change the second run up a little bit.

 

Just pitch it in the secondary for 2 weeks with the fruit?

 

The calculating abv thing has me a little bit confused. If I'm understanding this correctly the lacto eats some sugar, thus stripping away some of your OG. However , you can't really tell what the actual OG is because the lactic acid weighs more than the sugars? So basically there is no real way of telling what you are working with in terms of fermentable sugar ? You guys just making a guesstimate ?

 

I'm having dejavu. Thanks again

 

Ready to let this puppy rip tonight

 

Hey everyone.

I've been following this thread since the beginning and all the great info here really convinced me it's about time for me to try to brew my own Berliner Weisse this Sunday even though I'm fairly new to homebrewing, this will be my fourth brew. I'm going to go with the souring the wort technique but I have a few questions before I go ahead with it and I was hoping someone here could look over the recipe I came up with and offer up some changes or suggestions if needed. I saw earlier in this thread that psnydez suggested getting your wort to around 4.5 and I'm a little confused by this. I know when mashing you want to keep your ph between 5.2-5.6 so I'm assuming he's talking about when I start souring the wort? If that's the case do I just test the ph after I pitch the grains and then add lactic acid until I reach a ph of around 4.5, is there any guidelines I should follow for this or just add maybe an 1/8 of a teaspoon at a time? Also should I acidify my sparge water my water ph is 6.9? I'm pretty excited to finally brew a berliner since one of the main reasons I started homebrewing was to brew a berliner after having my first one at a brew fest last summer. Here's my tentative recipe any critiques would be welcomed.
http://www.brewersfriend.com/homebrew/recipe/view/132668/berliner-weisse

 

Just did a BW last night and doing the sour wort method. My OG was a little low, so I gonna add some fermentables. For this beer, which would be better, regular sugar or light DME during the boil? Thanks

 

Whirfloc or not?

 

Looks like mine is ready to bottle today. I took a gravity reading, and it was down to 1.008. Tastes great, still doesn't smell the greatest though, hopefully I can fix that for next time.

 

Check my sour wort today. My god, that is one of the most vile odors I've ever smelled. And being a firefighter, I've had to deal with some pretty foul odors before. I hope this works because I'm not convinced yet.

 

Mine was only 1.024 because my chiller had a leak. Hello hose water. Still no fermentation 18 hours later. Ugh.

 

Used a 5 gallon cooler with grains and then seran wrap on top of it, then sealed. Gonna wait it out for a couple of days, boil it and taste it to see if its worth saving.

 

Cranking now. Probably started in 24-30 hours later. Not so bad

I used a combo of both, adding it now