so i really want to brew a Berliner weisse but i am still new to the whole brewing thing and have pretty basic equipment. a sour mash seems like the best bet for me so i dont compromise what equipment i have but i dont have any way to regulate temp. what about this guys method: http://www.thefullboil.com/2014/10/02/sour-mash-berliner-weisse-recipe/ any opinions, advice, and recipes are greatly appreciated
Here's a thread that I started, where I initially looked into doing a sour mash, but ended up sour worting instead, with great results: http://www.beeradvocate.com/community/threads/sour-mash-berliner-weisse.276611/#post-3504277 And here's another long thread, but it's definitely worth a read. Everything you need to know for doing a berliner: http://www.beeradvocate.com/communi...ring-me-your-best.154633/page-10#post-3607715
Never brewed one, have you seen this thread? http://www.beeradvocate.com/community/threads/berliner-time-bring-me-your-best.154633/
I'm also fired up to brew one of these this summer. I read the great threads posted above. I'm planning on souring the wort with grains (like @FATC1TY) but I don't have access to CO2 purging. What are your recommended ways to avoid O2 while souring? Should I use a 5gal carboy with minimal headspace, or should I sour in a 6.5 gal bucket covered with Saran Wrap or aluminum foil with some seltzer water? Thanks for any advice.
1/2 liter of seltzer water has worked well for me on two occasions. I keg though, so I should probably use CO2.
