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Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

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Seanywonton
03/29/09 02:13 PM  
Berliner Weisse Yeast Blend
Does anybody know if Wyeast is releasing the Berlinner blend again this year? I didn't see is on their VSS schedule. Did I miss out? Did they stop making it?

I think the number was WL3191...

Mike T
03/30/09 09:44 AM  
Re: Berliner Weisse Yeast Blend
You should try emailing Wyeast, but I have not heard anything about it coming out again.
Seanywonton
03/30/09 09:46 AM  
Re: Berliner Weisse Yeast Blend
I'm going to do that. I'll post results here.
Tom from Raleigh
03/30/09 10:21 AM  
Re: Berliner Weisse Yeast Blend
I used the Wyeast Berliner (WY 5335) for a BW a couple of years ago. The beer was good, but not sour enough. This year, I made a small sour from second runnings and pitched Wyeast Lambic blend and the dregs from several brett beers. It's got just the right level of sourness and tastes like a damn fine Berliner.
SteveG
03/30/09 01:49 PM  
Re: Berliner Weisse Yeast Blend
We did a Berliner swap months and months ago. Had two beers there made with the Berliner blend. One was more like an American wheat, nearly 0 on the sour scale. The other was absolutely balls on. Two years ago I took an NHC regional first for a Berliner, the balls on one would have kicked the crap out of it in competition. I was amazed, after having the first I would not have thought the second was possible.

So WY 5335 can work wonderfully.

Al B
03/30/09 02:52 PM  
Re: Berliner Weisse Yeast Blend
<<but not sour enough>>

This seems to be an ongoing issue w/ Berliners. I've done some reading from Ron Pattinson's research. While the techniques vary somewhat, it seems that the pitch of yeast to Lactobacilli is about 4:1, during fermentation the ratio would be about 1:1 - especially at higher temperatures. The Lactobacilli was often several strains as well.

I don't know what the population is for WY or WL Lactobacilli - only that it's designed for 5 gallons.

But if you inoculating wort at.....say 4 x 10^6 /ml , you'll want about 1 x 10^6 / ml lactobacilli (pitched at the same time) (these are just ball park numbers off the top of my head, but you get my gist).

What do ya think?

tankdeer
03/30/09 06:35 PM  
Re: Berliner Weisse Yeast Blend
<<We did a Berliner swap months and months ago. Had two beers there made with the Berliner blend. One was more like an American wheat, nearly 0 on the sour scale. The other was absolutely balls on. Two years ago I took an NHC regional first for a Berliner, the balls on one would have kicked the crap out of it in competition. I was amazed, after having the first I would not have thought the second was possible.>>

The "balls on" one, as you so elegantly put it, was mine. I had a bottle of it a couple weeks ago and it is aging nicely. (Very tart, wheaty, mild brett funk in the background). I AM entering it in the NHC, hopefully it does as well as you think it should. ;-)

It's "predecessor", which was the same wort fermented with a blend of lacto and cali ale, instead of the wy blend, took first in two seperate local comps, and I feel this version is much better.

Here's hoping! Cheers. :-)

SteveG
03/30/09 08:32 PM  
Re: Berliner Weisse Yeast Blend
That's about as elegant as I get!! I'm sure you found a more suiting name!
Baums
03/31/09 11:14 AM  
Re: Berliner Weisse Yeast Blend
Correct me if I'm wrong, but tankdeer wasn't your (apparently awesome) berliner made with *no boil*, or with some unboiled runnings pitched in?

If so, then I'd hesitate to credit 5335 with that result--and if using a full boil I guess I'd expect to get results more like other folks got. Am I way off on that?

tankdeer
03/31/09 11:26 AM  
Re: Berliner Weisse Yeast Blend
<<That's about as elegant as I get!! I'm sure you found a more suiting name!>>

One would think... I think my entry form just says "Berliner Weisse" ;-)

Baums, yes, mine was made no boil, and I'm sure that contributed somewhat. That being said, I did mashout and sparge fairly hot, so while I know there were some bugs that lived through, it probably wasn't tons. But at this point it's mostly speculation. I also seem to remember that somebody else in the swap had a no boil which wasn't nearly as sour as mine. Mine will strip the enamel off your teeth if you're not careful. : D

FWIW, WY3191 is the Berliner Blend. WY5335 is just lacto.

Perhaps somebody needs to do a couple no-boil vs boil back to back batches, pitch, ferment, age, and package the same. And see how different they are...

SteveG
03/31/09 02:54 PM  
Re: Berliner Weisse Yeast Blend
Went over the transcript, Tremens also did not boil. But there was no reference that I saw to a lack of sourness. His was flat but got very good comments on flavor.

Two people boiled for 15 minutes. Would there be a point to that? I see why you'd not boil, that would be a big help in effecting the sourness. But would not any boil, even a 15 minute one, make bacteria on the husk inviable?

tankdeer
03/31/09 03:35 PM  
Re: Berliner Weisse Yeast Blend
<<Two people boiled for 15 minutes. Would there be a point to that? I see why you'd not boil, that would be a big help in effecting the sourness. But would not any boil, even a 15 minute one, make bacteria on the husk inviable?>>

I would think so. I too was confused by the motives behind the short boil.

 
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