Making a Berliner Weisse

Discussion in 'Homebrewing' started by alucardswordlol, Nov 15, 2013.

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  1. alucardswordlol

    alucardswordlol Initiate (0) Sep 7, 2013 North Carolina

    Hi guys,

    I will be making my 3rd beer soon and I'd like it to be a berliner weisse. Now I'm a bit confused about the process. I know standard process but could someone just break down the major steps for me?

    Thanks!
     
    #1 alucardswordlol, Nov 15, 2013
  2. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Are you doing all grain already?
     
    #2 inchrisin, Nov 15, 2013
  3. SDDanC

    SDDanC Initiate (0) Mar 1, 2011 California

    what DO you know/not know about Berliner brewing?
     
    #3 SDDanC, Nov 15, 2013
  4. jae

    jae Initiate (0) Feb 21, 2010 Washington

    Sour mash or soured after the boil?
     
    #4 jae, Nov 15, 2013
  5. alucardswordlol

    alucardswordlol Initiate (0) Sep 7, 2013 North Carolina

    Inchrisin - I would like to. Do you have any advice on equipment/methods to get wort away from loose grains?

    SDDanc - I'm pretty confused on the general procedure. Someone said to me they don't boil their water before putting grains in?

    Jae - I was going to sour after the boil as it seems to be the best method for a beginner.
     
    #5 alucardswordlol, Nov 15, 2013
  6. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah


    Souring before the boil is the better option, IMO for a first timer.
     
    #6 FATC1TY, Nov 15, 2013
  7. jamescain

    jamescain Initiate (0) Jul 14, 2009 Texas

    There is no exact procedure. Ask anyone in here and you'll probably get a different answer each time. Honestly you should get your process down before you attempt a Berliner. If you're asking about how to get the wort away from loose grains then you need to brew some more before attempting a Berliner. If you do it wrong a Berliner can turn into the worst thing you have ever smelled.

    I agree with what FATC1TY said. The best advice I can give is make sure you have a way to keep air away from you wort while it is souring.
     
    #7 jamescain, Nov 15, 2013
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  8. MLeicht

    MLeicht Initiate (0) Jul 9, 2012 New Jersey



    This is how i made my berliner weisse and it was one of the best beers i have brewed for an extract batch.
     
    #8 MLeicht, Nov 15, 2013
    cfrobrew and alucardswordlol like this.
  9. cavedave

    cavedave Grand Pooh-Bah (4,157) Mar 12, 2009 New York
    In Memoriam Pooh-Bah Trader

    I'm gonna echo the advice of those who say don't do it now. I would read Palmer first,

    http://www.howtobrew.com/

    create a system to "get the wort away from the grains", aka lauter tun (described in How To Brew), and use it a bunch before diving in to the more complex brews. Just my .02.
     
    #9 cavedave, Nov 15, 2013
  10. alucardswordlol

    alucardswordlol Initiate (0) Sep 7, 2013 North Carolina

    After some research I think I'm just going to try and do a good porter all grain. Read up on Mash tuns and building one on a budget. Thanks to everyone for their time and input. Much appreciated.
     
    #10 alucardswordlol, Nov 18, 2013
  11. ipas-for-life

    ipas-for-life Savant (1,041) Feb 28, 2012 Virginia

    I have a few questions if you don't mind. How long did you wait after pitching the lacto before pitching the Saccharomyces? What temp to did you ferment at? How long did you primary? Did you secondary the beer or leave it on the yeast the whole time? Thanks
     
    #11 ipas-for-life, Nov 20, 2013
  12. MLeicht

    MLeicht Initiate (0) Jul 9, 2012 New Jersey

    1. I waited about a week and a half before i pitched the saccharomyces.
    2. I fermented the lacto around 72F-74F. I fermented the saccharomyces around 68F (I fermented the lacto in a closet in the house and fermented the saccharomyces in the basement
    3. I fermented the lacto for a week and half. Fermented the saccharomyces for 2 weeks in the same carboy.
    4. After the beer fermented I racked the beer into a bottling bucket and bottled everything got 2 cases

    One last word is when the wort is souring with the lacto it is hard to judge how sour the end product will be because of the high sugar content still left in the wort. The best bet would be to check the pH of the wort and make sure you are still in the range for the saccharomyces to do their magic. If you have any more questions let me know.

    Cheers,

    Michael
     
    #12 MLeicht, Nov 20, 2013
  13. ipas-for-life

    ipas-for-life Savant (1,041) Feb 28, 2012 Virginia

    Michael,
    Thanks for posting the video and for the helpful information. I have a few follow up questions.
    1. It looks like 3 1/2 weeks was your total fermentation time. What was the FG?
    2. Did you use 1007? What Lacto did you use?
    3. Did you add Brett at bottling?
    4. pH is something I am going to have to study up on. But can you give me an idea of how you managed this and knew when to pitch the saccharomyces?

    Cheers,
    Scott
     
    #13 ipas-for-life, Nov 20, 2013
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