What the Berliner Weisse is going on???

[ApresSkiBrewer]

This thread just got me so pumped up to finally jump on my to be Berliner Weisse project. Lot's of killer info here guys.

[Joos]

I'm telling ya just add some raw grain before the yeast. Even if you do get "nasties" (which you wont) it is a cheap recipe to make

[ChrisKennedy]

I'm telling ya just add some raw grain before the yeast. Even if you do get "nasties" (which you wont) it is a cheap recipe to make

Sour mashing/using grain to sour a beer is valid and worth experimenting with.

I am honestly not sure which beer I like better, my lightly sour but very clean and drinkable berliner at the Yak that was sour mashed or my mouth puckering, less drinkable berliner at home that has a bit of funk to it. I am currently leaning towards the more subtle sour mashed version.

[brewinhard]

I also see that WY just released their Berliner Weisse blend for July - Sept. Anyone try this one out before with any luck? I have heard that it takes a few months to reach its full potential. Will probably try picking up some soon for experimentation.

[brewinhard]

My lacto starter is currently cold crashing in the fridge. Looking to brew tomorrow if all goes well. Let's hope for a quick souring!

[brewinhard]

Brewday went smoothly today. did a no boil, but with hops added to a small decoction. Cooled the wort to 98 degrees. had a bit high gravity, 1.037, but oh well. Carefully racked to my fermenter (No aeration/oxygen), and pitched the decanted lacto starter to the wort. Was a bit worried about temperature difference between the wort and the cool starter, but apparently my worries were just that, as 5 hrs later the lacto is fermenting HARDCORE! Gonna give it a day or so, before pitching the ale yeast.

[brewcrew]

I split my batch and pitched the lacto for 2.5 G and the ale yeast for 2.5 G. Let them ferment for 3 weeks each and then blended back together. I was hoping letting the lacto go for a while by itself it would give it a better chance to sour. It has been 4 weeks total (1 week after blending back) and it is only mildly sour. I am going to give it another 4-6 weeks and am hoping it gets more sour but it looks like my little experiment didn't produce any different results than the regular pitching schedule. I am thinking it is time to try a sour mash

[brewinhard]

After 24 hrs of just the lacto raging the wort at high temps (90's), I took a gravity and was around 1020. The sample tasted slightly tart with a nice lactic nose. I decided to let the lacto continue to do its thing for another 12 hrs and then I pitched a vial of WL German ale yeast and dregs from a Fantome Hiver after the beer cooled to about 75 degrees or so. The beer continued to ferment for an additoinal 2 days in the low to mid 70's. Not really sure if the yeast did much seeing as how I am sure the pH of the beer had dropped considerably from the lactobacillus. Will keg in a total of 14 days to give the lacto time to sour the beer a bit more (hopefully). May try a repitch if things went well. Looking forward to next sample. Man, I hope its a sour one...