Berliner Weisse Sourness question

Discussion in 'Homebrewing' started by holzwama, Oct 10, 2016.

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  1. holzwama

    holzwama Initiate (0) Aug 27, 2015 Minnesota

    2 weeks total? You don't move to secondary? If that is the case, I'll start checking gravity at day 8-9, then move when it is done. I'll then leave it on fruit for a few weeks/ month. Any idea how long for peaches/ blackberries?
     
    #41 holzwama, Oct 18, 2016
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  2. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I rarely if ever secondary.
     
    #42 ghostinthemachine, Oct 18, 2016
  3. DavidlovesCBC

    DavidlovesCBC Initiate (0) Jan 25, 2014 Florida

    I don't secondary unless I am using fruit. You will honestly get all the fruit flavor in 1 to 2 weeks. Others may disagree, but in my experience I have found this to be true
     
    #43 DavidlovesCBC, Oct 19, 2016
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  4. holzwama

    holzwama Initiate (0) Aug 27, 2015 Minnesota

    Rarely use secondary and only when using fruit.
    Ok I'm at day 5, do I add the fruit in the next few days to allow more fermentation or rack to secondary on the the fruit on day 10 and allow little fermentation.
    Either way, ill keep it on the fruit for 2 weeks pending keg availability.
     
    #44 holzwama, Oct 21, 2016
  5. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I add fruit at high krausen
     
    #45 ghostinthemachine, Oct 21, 2016
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  6. holzwama

    holzwama Initiate (0) Aug 27, 2015 Minnesota

    Awesome, I'm ready to go with fruit then.
    Sorry for all the questions, but I'm getting great answers, so frozen or fresh? If fresh, do you have to boil to kill any bugs?
     
    #46 holzwama, Oct 21, 2016
  7. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I normally use frozen and simply dump it in the fermenter. I have used fruit in wild beers before and just dumped it in or froze and dumped in.
     
    #47 ghostinthemachine, Oct 21, 2016
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  8. DavidlovesCBC

    DavidlovesCBC Initiate (0) Jan 25, 2014 Florida

    Freeze, thaw,add. I have added fruit at high krausen and lost all the aroma from the fruit. @ghostinthemachine do you still have decent aroma from pitching during that highly active phase?
     
    #48 DavidlovesCBC, Oct 22, 2016
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  9. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    The last beer I did with any sort of fruit was a cranberry berliner. I added cranberry juice at high krausen and there was a lot of cranberry aroma. It may depend on the fruit.
     
    #49 ghostinthemachine, Oct 23, 2016
  10. holzwama

    holzwama Initiate (0) Aug 27, 2015 Minnesota

    Thought I'd keep everyone updated and the questions as well.
    1st 4 gallons
    Dumped in a 4lb bag of berries a few days ago
    2nd 4 gallons:
    Plan on moving 1 gallon to a 1 gallon fermenter with 1 lbs of blackberries tonight.
    12lbs of peaches will go on the remaining 3 gallons into a 2nd carboy as well.

    Should I add another 4 lb bag of berries to the 1st batch?
    More fruit all together?
    Do I purge with CO2 when transferring?
    If I bottle without kegging, do I just add sugar? I've heard of champagne yeast used, but haven't done this in the past.
     
    #50 holzwama, Oct 26, 2016
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  11. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I've done three blackberry sours and you get a fain hint of blackberry aroma and flavor with a purple color at one lb/gal of berries. I would put two pounds per gallon personally.
     
    #51 ghostinthemachine, Oct 26, 2016
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  12. DavidlovesCBC

    DavidlovesCBC Initiate (0) Jan 25, 2014 Florida

    I used 4 pounds of raspberry in 5 gallons. It was a raspberry bomb
     
    #52 DavidlovesCBC, Oct 27, 2016
  13. holzwama

    holzwama Initiate (0) Aug 27, 2015 Minnesota

    I'm sitting with 12 oz blackberries on 3/4 gallon. (adding more soon)
    3+ gal on 12 lbs peaches
    4+ gal on mixed berries from Costco (raspberries, blueberries, blueberries)

    When I plan on bottling, do I get a muslin bag to squeeze out the liquid from the fruit?
    Also, I moved the peach into secondary, but not the mixed berry. I'll be looking to bottle/ keg the mixed berry in the next week or so.
     
    #53 holzwama, Oct 28, 2016
  14. DavidlovesCBC

    DavidlovesCBC Initiate (0) Jan 25, 2014 Florida

    I would just syphon from underneath. Your volume believe it or not will slightly increase as well as slightly decreasing your abv. I would squeez anything. You will add more tannins
     
    #54 DavidlovesCBC, Oct 30, 2016
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