What to do with failed Berliner Weisse?

Discussion in 'Homebrewing' started by BikingDutchman, Dec 26, 2013.

?

What to do?

  1. Artificially add lactic acid

    3 vote(s)
    42.9%
  2. Repitch lactobacillus with raspberries

    2 vote(s)
    28.6%
  3. Leave it alone

    0 vote(s)
    0.0%
  4. Dry hop

    0 vote(s)
    0.0%
  5. Other (please explain below)

    2 vote(s)
    28.6%
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  1. BikingDutchman

    BikingDutchman Initiate (0) Aug 9, 2012 Iowa

    I brewed an extract Berliner Weisse that did not get sour. I pitched Wyeast lactobacillus delbrueckii at 90 degrees F and waited 24 hours to pitch Wyeast German Ale (no starter). It's been two months since fermentation started, so I assume the lack of any sourness means that the lactobacillus died. The beer is fully fermented out at final gravity of 1.012. It tastes very clean and is very clear. I have several options that I have thought of for what to do with the beer now. I could artificially add lactic acid to make it sour, but I'm worried that this will make the beer very one-dimensional. I could add pureed raspberries and repitch more lactobacillus, hoping that the new bacteria would not be out competed by the German ale yeast. Another option is to bottle the beer as is, but it's pretty boring now and that wouldn't be any fun. I could also dry-hop it to go in an entirely different direction. If anyone has any other ideas, please let me know. Thanks!
     
  2. GatorBeer

    GatorBeer Initiate (0) Feb 2, 2010 South Carolina

    Commercial lacto can take a long time to get sour from what I've read. I'd stow the beer away and forget about it for a few more months.
     
  3. inchrisin

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

    Other: Drain pour half. Keep some around in case it shapes up. You'll be glad you did.
     
  4. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Add dregs from commercial sours that have some yummy Brett character and leave it alone for another 6 months.
     
    rocdoc1 and Drankenstein like this.
  5. Drankenstein

    Drankenstein Initiate (0) Jul 15, 2013 Kansas

    Agree with @jbakajust1 . Pitch dregs from good sours and wait another few months. FWIW, the WL630 berliner blend is really slow to work too. My berliner took 7 months to get tart. Even then, I added a bit of lactic acid to half the batch to push the tartness further.
     
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