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Author Replies
Al B
09/04/09 08:50 AM  
Alís Berliner blend
Yeah, the timing may be a bit late for the hot weather, but hey, itís a quick & easy brewÖÖ.

I would like to offer this blend free to FIRST only those who have had issues w/ their own Berlinerís in the past (as in not sour enough)ÖÖ. and I know who have made tart ones! ;) I have 4 vials. Thereís no charge! Contact me at alan.x.buck@gsk.com

Designed to be pitched into primary fermentation (5 gal), the blend contains a German ale yeast and several lactobacilli species in a ďtraditionalĒ blend of 4:1 yeast to Lactobacillus upon pitching. A small amount of Brettanomyces species can be added to the culture upon request.

Al B weiss

tankdeer
09/04/09 11:34 AM  
Re: Alís Berliner blend
Damn, guess I'm out then. ;-)
Al B
09/04/09 12:37 PM  
Re: Alís Berliner blend
Yeah, yours had a tad acidity.

I finally brewed one last week, racked and is turning out nice already. The blend had something like 4x10^8 yeast and 1 x 10^8 lacto.

I'll wait a week or so, then open to any & all takers.

smellysell
09/04/09 08:59 PM  
Re: Alís Berliner blend
I've only tried one and with a sour mash. Wasn't sour at all.
DanF
09/05/09 07:44 AM  
Re: Alís Berliner blend
I thought mine turned out well, and was quite sour, but it scored a 11.5 at a local comp. How does your blend compare to the old Wyeast mix?
danger
09/05/09 08:24 AM  
Re: Alís Berliner blend
i used wyeast berliner blend last year. did a decoction mash, no boil, fermented a week and bottled. little tartness that never really went anywhere tho the brett did well.
Al B
09/06/09 10:32 AM  
Re: Alís Berliner blend
<< How does your blend compare to the old Wyeast mix?>>

There's 3 lacto strains (WY & WL delbrueckii, plus a sourdough strain which by itself was homofermentive producing lactic acid). No brett.

The key is fresh lactobacilli in the right proportions vs yeast, working in synergy. I don't know what the WY blend was in populations, but I have tasted a few Berliners from it and thought it was very good. But again, if lacto gets old, it will be sluggish, and if the populations are off, it won't be sour enough due from such a low gravity starting point.

Al B
09/08/09 07:07 AM  
Re: Alís Berliner blend
OK, I have 4 takers now.

If Joelle checks in, I'll make one more since I recall a thread or two w/ her Berliner.

Al B
09/08/09 08:42 PM  
Re: Alís Berliner blend
The blend will be out in da mail tomorrow.

The pH of my Berliner in the secondary is 3.4 (right on target). I did a 50/50 of Weyerman bohemian pils & wheat malt, mash-hopped - no boil, but was heated up to boil temp before a rapid chill.

Happy brewin'

Al Berlin

B-Dub
09/09/09 12:38 AM  
Re: Alís Berliner blend
Al B,

Can you direct me to a good source of information on brewing a traditional Berliner?

Thanks,

BW

tripel beam
09/09/09 02:12 AM  
Re: Alís Berliner blend
I'd like to jump on your next offering of "Al Berliner" when it goes out. And I'd like to send you some wine yeasts I've been dabbling with and get your thoughts. I'll stay posted waiting for the next round.
Al B
09/09/09 07:59 PM  
Re: Alís Berliner blend
<<Can you direct me to a good source of information on brewing a traditional Berliner? >>

Shut up about Barclay Perkins Berliner Weisse

- can't seem to pull up the link to this blog....

Al

brewinhard
09/10/09 07:11 PM  
Re: Alís Berliner blend
Al,

At what temp. did you ferment your blend at to get the desired characteristics and how much did you pitch?

brewinhard
09/10/09 07:12 PM  
Re: Alís Berliner blend
Al,

At what temp did you ferment at to achieve your desired characteristics and how much yeast did you pitch?

brewinhard
09/10/09 07:13 PM  
Re: Alís Berliner blend
Sorry about the double post...
Al B
09/10/09 07:20 PM  
Re: Alís Berliner blend
Temp was about 74

Yeast was concentrated slurry that I propagated and condensed - 35ml @ approx. 4 x 10^8 cells/ml + 5ml of conc. Lactobacilli @ approx. 1 X 10^8 cell/ml.

mrb
09/13/09 08:31 PM  
Re: Alís Berliner blend
Got this brewed today, almost ready to pitch!

Recipe:

3.5# Pils

3.5# Wheat

.5oz Northern Brewer in Mash

Mash at 150 for 60 mins

Bring to boil

Chill immediately

Pitch

Voila!

Ryane
09/13/09 09:45 PM  
Re: Alís Berliner blend
Got the blend today, gonna brew up a batch this weekend!

It did sit in the mailbox in pretty warm temps though, so I hope everyting turns out OK

thanks for the blend Al!

mrb
09/15/09 10:32 AM  
Re: Alís Berliner blend
After about an 18 hour lag time, the Berliner is fermenting pretty wildly. Some interesting aromas coming out of the airlock for sure. The beer cleared up quite a bit even though I didn't use finings of any kind. I'm hoping a short stay in the Lager fridge will clear up whatever's left haze wise. Can't wait to drink this one!
mrb
09/28/09 01:23 PM  
Re: Alís Berliner blend
Okay so two weeks later this is pretty much as dry as I'd want it to be, around 1.009 or so. It's tart, a little funky, and has a tiny hint of malt/grain flavor. Pale golden yellow with a fizzy head and a lot of aroma.
brewinhard
09/28/09 05:47 PM  
Re: Alís Berliner blend
Jealous! Would love to get my hands on some of that yeast/bacteria blend. Very cool!
Al B
09/29/09 01:52 PM  
Re: Alís Berliner blend
I'm carbing-up the batch now after a little sulfur has now dissipated. I had added some woodruff to the secondary (sort of a dry hop effect) - very nice hay-like vanilla aroma/flavor but subtle. Grainy & hazy, tart but not too much.

mrb
09/29/09 05:34 PM  
Re: Alís Berliner blend
Al how far did your Berliner attenuate?
Al B
09/30/09 07:32 AM  
Re: Alís Berliner blend
Pretty low, I think it was 1.003 but I'll check my notes tonight....

Ryane
09/30/09 03:09 PM  
Re: Alís Berliner blend
Mine has been going now for ~2wks so I took a sample to taste last night to gauge the sourness level, and it wasnt event tart! I dunno whats going on, maybe Im just not meant to brew up a sour berliner?

I also wonder about the viability of the bugs, it was in my mailbox in temps of 110+ but the lag time was only about 12hrs?

Al B
10/01/09 07:13 AM  
Re: Alís Berliner blend
Ryane,

Sorry to hear that. I suppose something went wrong in the shipping/storage in high temps.......yeah....lemme see what I can do for next time.

mrb
10/01/09 10:06 AM  
Re: Alís Berliner blend
Racked this beer into a keg last night.

Al -- I noticed a bit of the sulphur you mentioned at the NYCHG meeting and in the post above. I've already kegged this, should I wait a bit and try to off-gas it before I carb? Or will it just drop out over time?

Al B
10/01/09 10:23 AM  
Re: Alís Berliner blend
Yeah, that sulfur is from the german ale yeast, I'm certain. The yeast will absorb it I believe - give it a couple of weeks at cellar (or in your case) room temp. Perhaps you can carb it simultaneously to save time.

Ryane
10/01/09 10:30 AM  
Re: Alís Berliner blend
Hey its just another learning experience, the beer still tastes great and I appreciate the vial of yeast/lacto

Any reason you can think that the sacch might have withstood the high temps better than lacto?

Al B
10/01/09 10:35 AM  
Re: Alís Berliner blend
That would be the opposite of what I would expect too. Curious.
john
10/09/09 10:09 PM  
Re: Alís Berliner blend
Al,

if you ever do the berliner again id love to give it a shot. mines not as tart as id like and its been in the bottle probably close to a year.

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