2016 Advent - December 5: Berlintermites - Berliner Weisse

[Jimmy]

Going to brew up 15 gallons of this tomorrow. It's getting nailed with some raspberries.

How much for a keg in early August?

Are you coming back to Halifax?

[CorneliusAlphonse]

Going to brew up 15 gallons of this tomorrow. It's getting nailed with some raspberries.

How much for a keg in early August?

Are you coming back to Halifax?

I'll be back in NS for just shy of 2 weeks. Brother's wedding on the 7ish'th. I'll definitely be in Halifax for some of it, but also PC.

[Jimmy]

There may still be some of this left at that point... Maybe

[Jimmy]

She's going to be a sour one! Checked the pH this morning and it was at 3.13! Hopefully the yeast survive in there!

Just heating to boil now..

[LiverDance]

Gotta cut mine off tonight due to time but 3.6 is what I'm going with after 24 hours. Bring on summer!


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[MitchK]

I don't have a PH meter but I'll be brewing this soon. Debating between just letting the souring hit terminal over 3 days and counting on the fact that I'm pitching pure brevis rather than unmilled grain (so less chance of something else taking hold and terminal should be around 3.3) or just doing 24hrs and if it isn't sour enough post ferment I can always just dry hop it to add some more zing.

[Jimmy]

I don't have a PH meter but I'll be brewing this soon. Debating between just letting the souring hit terminal over 3 days and counting on the fact that I'm pitching pure brevis rather than unmilled grain (so less chance of something else taking hold and terminal should be around 3.3) or just doing 24hrs and if it isn't sour enough post ferment I can always just dry hop it to add some more zing.

The one time I used a pure pitch of brevis it took more than 3 days to sour and the end beer wasn't as good as any of the ones made by pitching malt.

I'd pitch malt and sour for 24 hours... This method hasn't let me down yet, and I've brewed this beer a number of times. It's always in the ballpark pH after ~24 hours.

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[jtmwhyte]

Just pulled a pint of this. It's a pretty epic summer beer. Maybe the most satisfying beer to swill en masse that I've made. I'm definitely going to go more sour next time around.

[Jimmy]

Just pulled a pint of this. It's a pretty epic summer beer. Maybe the most satisfying beer to swill en masse that I've made. I'm definitely going to go more sour next time around.

Nice!

And yes, you definitely can go lower than 3.5 for a nice sourness. I wouldn't hesitate to boil at 3.5 if time was an issue though - you'll still get a nice refreshing beer with a bit of tartness.

[Lisa J]

My recent attempt at this is fantastic! I'm so happy with it that I want to put on a fruit infused version of it right away! Now if only the weather would cooperate with refreshing summer beer drinking...

[Jimmy]

My recent attempt at this is fantastic! I'm so happy with it that I want to put on a fruit infused version of it right away! Now if only the weather would cooperate with refreshing summer beer drinking...

Awesome! This weekend should be perfect for it!

[MitchK]

I don't have a PH meter but I'll be brewing this soon. Debating between just letting the souring hit terminal over 3 days and counting on the fact that I'm pitching pure brevis rather than unmilled grain (so less chance of something else taking hold and terminal should be around 3.3) or just doing 24hrs and if it isn't sour enough post ferment I can always just dry hop it to add some more zing.

The one time I used a pure pitch of brevis it took more than 3 days to sour and the end beer wasn't as good as any of the ones made by pitching malt.

I'd pitch malt and sour for 24 hours... This method hasn't let me down yet, and I've brewed this beer a number of times. It's always in the ballpark pH after ~24 hours.

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That's no good. I already have the brevis vial... Maybe I'll use it for a brett type thing in a carboy instead of doing the sour wort - pitch the brevis then pitch brett 2 days later. Then I can do the malt trick for this one.

[Jimmy]

I don't have a PH meter but I'll be brewing this soon. Debating between just letting the souring hit terminal over 3 days and counting on the fact that I'm pitching pure brevis rather than unmilled grain (so less chance of something else taking hold and terminal should be around 3.3) or just doing 24hrs and if it isn't sour enough post ferment I can always just dry hop it to add some more zing.

The one time I used a pure pitch of brevis it took more than 3 days to sour and the end beer wasn't as good as any of the ones made by pitching malt.

I'd pitch malt and sour for 24 hours... This method hasn't let me down yet, and I've brewed this beer a number of times. It's always in the ballpark pH after ~24 hours.

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That's no good. I already have the brevis vial... Maybe I'll use it for a brett type thing in a carboy instead of doing the sour wort - pitch the brevis then pitch brett 2 days later. Then I can do the malt trick for this one.

Not saying brevis won't work, just that I didn't have luck with it and see no point in spending the money on it. The malt method has been consistent and great.

[Jimmy]

$55 later...I just added a little over 13lbs of raspberries to the beer.

[Becky]

$55 later...I just added a little over 13lbs of raspberries to the beer.

I do believe that 3 glasses of this is now considered a serving of fruit!

[MitchK]

did you do anything to process/sanitize the fruit first or just dumped the frozen berries right in?

[Jimmy]

did you do anything to process/sanitize the fruit first or just dumped the frozen berries right in?

Dumped them in frozen - no need to sanitize/pasteurize. Do a quick search on here for IQF (Individually Quick Frozen) fruit.

[Jimmy]

It's quickly taking on color and flavour from the raspberries.

[mcgster]

It's a great colour. I almost went with raspberry for my last Berliner but I made some grapefruit tincture that I wanted to try. Looking at that I'm thinking I should have done raspberries now!


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[Broob]

Perhaps a dumb question. I have a two-burner hot plate - not sure of the wattage - but would that be enough to keep 5 gallons at the proper souring temp? edit and also would that be safe to run for 24 hours?

[Jimmy]

Perhaps a dumb question. I have a two-burner hot plate - not sure of the wattage - but would that be enough to keep 5 gallons at the proper souring temp? edit and also would that be safe to run for 24 hours?

I don't think it would be an issue to hold the temp.. Not able to answer your question about how the hot plate will deal with running that long.

[Broob]

Perhaps a dumb question. I have a two-burner hot plate - not sure of the wattage - but would that be enough to keep 5 gallons at the proper souring temp? edit and also would that be safe to run for 24 hours?

I don't think it would be an issue to hold the temp.. Not able to answer your question about how the hot plate will deal with running that long.

Thanks. Not willing to take responsibility for me burning my house down?

[Jimmy]

Perhaps a dumb question. I have a two-burner hot plate - not sure of the wattage - but would that be enough to keep 5 gallons at the proper souring temp? edit and also would that be safe to run for 24 hours?

I don't think it would be an issue to hold the temp.. Not able to answer your question about how the hot plate will deal with running that long.

Thanks. Not willing to take responsibility for me burning my house down?

Ha, no thanks! But really, I have no idea if it could handle being on that long.

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[Jimmy]

Raspberries have been removed and the beer is cold crashing until the weekend.

[jacinthebox]

Sure is pretty