Berliner time.. Bring me your best.

Pour it in the wort? Or on top of the plastic wrap? I'm assuming you mean in the wort so the CO2 from the seltzer water will push out any oxygen.

 

Yeah mine have both taken a bit longer to start than usual, around 24 hours and starts pretty slow. WB-06 was faster than US-05 though for whatever reason.

 

Here's what I'm working with. Gonna take a pH and gravity reading tomorrow and go from there. Still can't get the dead hooker smell out of my mind. Not that I know what that would smell like...

 

I've read through every page, and like several other people - it's inspired me to make a berliner weisse. If I'm going to sour the wort instead of doing a sour mash, would I need dedicated equipment? If I'm understanding correctly, doing a sour mash won't require dedicated (soured) equipment because what ever is getting mashed in the future will still be going into the boil.

 

I think the beauty of this process is the souring is done preboil , therefore you can go crazy with IBUs and it won't inhibit the lacto. I think on my second effort I'm throwing a handful of tropical hops in there.

 

When done right it is orgasmic. Nightshift did a blend of their Berliner and IPA at extreme beer fest and in a sea of unreal beers it was my favorite of the night.

 

I was talking on another forum about sour mash, and a thought popped in my head....Is it dangerous to be tasting the sour mash? I mean, it's not boiled, and my setup gradually lets the temperature go from 120F to 80F over time, yet I am tasting this sweet wort which I purposely infect with lacto.

Now, I do sanitize everything that comes into contact with it though, I am extremely anal about this mostly because I don't want a vomity sour mash, so I think that probably helps inhibit any unwanted bacteria, but looking up Clostridum had me question if I could get sick from tasting my sour mash.

 

I looked through pages 1-7 again, because I picked up my Wheat/Pilsner/Acid Malt yesterday, along with some US05 and Tettnang hops. I got two 2-liters of Seltzer water, when I'm adding it to the sour mash, should it be heated to help maintain the 100+ degree temperature? Will heating the carbonated water make it lose carbonation? Or should I just not worry about keeping the sour mash at over 100 degrees for a few days, and let it drop to room temperature?

 

Letting it drop over the course of a few days won't hurt. The elevated temps are only to expedite the process.

 

Sweet! Thanks! I'll probably be doing my sour mash today or tomorrow.

 

Ok guys me and my buddy just tried our first berliner
3.75lb German Pilsner
3.75lb Pale Wheat
.5lb Rice hulls
Pre boil vol 5.25g - Pre boil gravity 1.036

Going to cool to 80 and pitch this

We decided to try this instead of grain for the lacto just to see how it goes.
We're going to check the ph and taste for sourness over the next week and when its ready the Boil for 15min and add .5oz of Hallertau hops (10min addition) then finish it off with wlp001 California ale yeast. Ill post some picks and give details along the way. Cheers

 

Hey guys. So Sunday I started my berliner everything seemed to go great I ended up with 6 gallons of 1.047 wort and proceeded to sour the wort at 109 degrees. It's been about 72 hours and I just checked the ph and it's at 3.3 and tastes pretty damn good so I'm going to go ahead and boil it now. I read earlier that some of you when souring had a drop in gravity so I shot a little higher than I wanted the finished beer to be to compensate for that but I ended up having no drop in gravity. I'm going to add a gallon and a half of water to drop the gravity to around 1.038, so here's my question how much yeast do you think I should pitch? I have 2 packs of us05.
Cheers.

Here she is souring in my grow room.


And here's a pic. of top of the fermenter. No pellicle, yeast,mold or unknown growths.