Brewed my first Berliner Weisse
#1
Posted 12 March 2010 - 10:15 PM
#2
Posted 13 March 2010 - 07:04 AM
Edited by RommelMagic, 13 March 2010 - 07:07 AM.
#3
Posted 13 March 2010 - 07:17 AM
#4
Posted 13 March 2010 - 08:13 AM
Ahhh, I see.I think it's debatable whether to pitch the lacto first, then yeast. I prefer this method. The reason is to promote lactic acid production before the little critters shut down due to alcohol production. Lacto goes into a sort of dormancy mode at about 3% abv. At that point it will take much longer aging to get the lactic tartness associated with BW. I think either way works, but I've had better ( more tart) results by doing what passlaku did.
#5
Posted 13 March 2010 - 11:21 AM
#6
Posted 13 March 2010 - 06:49 PM
My advice on when to add the Nottingham to a Berliner Weisse: never.I like my BWs nice and sour, I don't think beer yeast has a place in them. I also like to do spontaneous lacto fermentations ("pitch" by throwing in a handful of unmilled grain, ferment at 85 or so for a couple weeks)I wonder when I should add the beer yeast (Nottingham dry).
#7
Posted 13 March 2010 - 07:16 PM
#8
Posted 14 March 2010 - 11:42 AM
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users