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Rinsing Wyeast 3191 PC Berliner-Weisse Blend?

Discussion in 'Homebrewing' started by DeutschesBier, Jan 22, 2013.

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  1. DeutschesBier

    DeutschesBier Initiate (0) Feb 8, 2009 Maryland

    I pulled a sample of my Berliner the other day, and I was really impressed what a pack of Wyeast 3191 did to it (http://www.wyeastlab.com/PC-2012-3qtr.cfm). It was slightly tart, had a bit of basement-like funk, and had a great lemony flavor. It has been two months since I pitched the pack. It recently started developing a pellicle, so I am going to give it at least another month before I bottle.

    When I bottle, can I rinse the Blend for future use? I know it's a seasonal Wyeast strain, and I would like to keep a Berliner in my pipeline at all times. I am wondering what will happen if I go to reuse it and have to step it up in a starter (will it limit the tartness in future batches?).

    Also, When I bottle this in a month, does anyone recommend adding dry yeast at bottling, or should I be good to go?
     
    #1 DeutschesBier, Jan 22, 2013
  2. reverseapachemaster

    reverseapachemaster Zealot (722) Sep 21, 2012 Texas

    It wouldn't hurt to add fresh yeast but if it's only a couple months old it should be fine to carb on its own. If you're letting it go several months as WY suggests you could go either way. It's a low enough gravity beer that the sacc in there shouldn't be too stressed to carb it up along with the brett but you could add yeast for insurance.

    Yes you can rinse but the probability of changing the proportion of bacteria to sacc to brett is quite certain just from the growth phases in the beer and the viability by the time you use it. Repeat fermentations will probably drift away from the initial batch. The other problem you'll have is that brett doesn't really like to be at fridge temps. Unlike sacc, it's viability decreases at cooler temperatures.

    I would put some of the cake in a large jar or 750 bottle and add some fresh wort and let it ferment out and stay under fresh beer. Every 2-3 months decant some of the beer off and add fresh wort. It won't prevent a change in ratio but will keep the bacteria and brett more viable. You can always supplement the sacc with a neutral ale strain like European ale or US-05/1056.
     
    #2 reverseapachemaster, Jan 22, 2013
  3. LeeryLeprechaun

    LeeryLeprechaun Savant (1,094) Jan 30, 2011 Colorado
    Trader

    I agree with reverseapachemaster. The ratio of yeast to bacteria to brett is going to change. Bacteria can replicate as fast as every 20 minutes and yeast takes more like 2 hours, and Brett can be even longer. What you can do is keep the starter and add yeast back too it when you are ready to pitch it to try to re-adjust these ratios.
     
    #3 LeeryLeprechaun, Jan 23, 2013
  4. DeutschesBier

    DeutschesBier Initiate (0) Feb 8, 2009 Maryland

    Thanks for the advice, guys. It almost sounds like a better idea to just wait until it is released again and buy a few.
     
    #4 DeutschesBier, Jan 23, 2013
  5. HopNuggets

    HopNuggets Initiate (0) Oct 8, 2009 Connecticut

    I did not have any luck with that blend. I let it go 9 months or so with not too much lacto sour character at all. Added some lactic acid to the beer at bottling time.
     
    #5 HopNuggets, Jan 23, 2013
  6. DeutschesBier

    DeutschesBier Initiate (0) Feb 8, 2009 Maryland

    There is some tartness, but not as much as I like in my Berliners. That's why I'm letting it go another month. If it doesn't gain any tartness, I was going to maybe add some lactic acid.

    How much lactic acid did you add for 5 gallons? Also, did you get any metallic or "buttery" off flavors from the acid?
     
    #6 DeutschesBier, Jan 23, 2013
  7. HopNuggets

    HopNuggets Initiate (0) Oct 8, 2009 Connecticut

    I added 1/2 the bottle of Lactic Acid and reserved the other 1/2 for a batch that I just used a dry Hefe Yeast with (what I had kicking around around) with the Wheat DME and 1oz of low alpha hops. Put 1/2 of the 5 oz bottle in. Could have used a bit more and know some SourHeads would put a full bottle in the batch. Sucks b/c I would probably go 3oz next time to see what happens but then only have 2 left and that's not enough for another batch... ha-ha.

    Tasted nice and the Blend gave a nice lemony aroma to the batch before adding the acid. I would say 2.5oz (1/2 the bottle) is a good starting point and you can adjust from there by tasting after you mix it in.
     
    #7 HopNuggets, Jan 23, 2013
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