Berliner time.. Bring me your best.

Any issues in lautering to a better bottle since they say they are rated to 140? Was going to get one going this weekend and wondered how I would cool it down without transferring and creating o2 into the wort. Unless it will be fine going right into the BB and letting cool. Thanks.

 

You could use a wort chiller or a short ice bath. Or both.

 

Ice bath would have to be the way, I don't want to sour in a bucket. That would be the only way to use my immersion chiller. I thought @FATC1TY used a BB and wondered his process.

 

I had a question about weird fermenation. I got activity after 24 or so hours and it went about fermenting for a few days with no krausen present. I end going away for a few days over the long weekend and come back to a krausen, but no noticeable airlock activity? Anyone experience anything similar with a berliner or otherwise?

 

Makes sense. Thinking I will pitch the grain and just top off with seltzer water instead of transporting my tank to brew site. Eager to get this going, made one with Ecy06 a couple months ago and still not sour enough for my liking.

 

Sach strain. It was like it was krausenless during peak fermentation and then it appeared suddenly when the beer was done and now it is just sitting there and not dropping

 

If having the BB filled almost to the top, is the krauzen like film a concern for blow off? Or with minimal amounts of headspace and o2 make it not a concern?

 

Does oxygen on the surface help to create Aerobic fermentation? I only found a small article on it so far.

 

Just finished the boil on my first batch of Berliner. Just let it sour at room temp for a week, covered in saran wrap, only added seltzer water once mid way through the week. Never had any off smells, just basically a sour dough bread smell with a hint of grape juice? Definitely plenty sour, I hope the fermentation goes well and it turns out great.

 

I brewed yesterday.
Pilsner, Wheat, Acid Malt with some rice hulls - and 8oz of acid malt for souring. 3 days in the carboy with a plant seed heating pad around it.
Target Gravity 1.028 -- Original Gravity 1.024.
I've got it in my mini freezer at 64°. I'm going out of town for a few weeks, it should be ready for secondary or even bottling by the time I get back.

 

I used US05, and the package said that it works from 59-75ish. I boiled for 60 minutes, adding tettnang hops in the very beginning. I pitched the yeast yesterday and there's some signs of fermentation already.

It is my first berliner though, and I'm definitely open to any more suggestions to tweak it. The wort tasted great when I took the gravity sample.