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Royz
02/13/12 05:05 PM  
Berliner Weisse Advice
Hello, My first effort making a no-boil Berliner Weisse spent a week in primary and stopped fermenting after 2 weeks in secondary. I bottled with the normal amount of priming sugar and dosed with a second round of WL Lactobacillus. One month later I tasted it. The aroma was yeasty, the taste lemony and tart, the color was a pale lemonade. Every thing was right except no carbonation. I've received some advice to shake the bottles and put in a warmer location for another month. I'm wondering if the PH levels might inhibit the carbonation. Interested in any advice that the list can provide. Thanks.
JMcG
02/13/12 06:14 PM  
Re: Berliner Weisse Advice
According to Vinnie pH below 3.8 will inhibit Lacto. Did you check pH? Assuming pH isn't too low, Lacto likes it warm. Sounds like a really good beer.
brewinhard
02/13/12 06:29 PM  
Re: Berliner Weisse Advice
That can be very frustrating when you have a perfectly delicious beer ready to package and it doesn't carbonate properly. Seeing as how you pitched fresh lacto, I would think that even with a low pH you would have some minimal carbonation especially with the additional priming sugar. I don't know if I would "shake" the bottles per say as this might oxidize the beer a bit, but you could gently turn them over and let them sit for another few weeks. If this doesn't work, I would rehydrate some fresh dry champagne yeast (lalvin EC-1118 is my go to for this) and with a sanitized dropper squirt about 1 mL of the yeast solution into each bottle and quickly recap.

It's not the best, but will solve your problem. Champagne yeast can handle an overly acidic environment better than a typical ale strain could and it is much cheaper ($1). Good luck!

Royz
02/14/12 07:35 AM  
Re: Berliner Weisse Advice
Two step strategy: wait a couple of weeks to see if rousing the yeast in the bottles works. If no results, then try the Champagne yeast. Since I'm shooting for the genuine "Champagne of Bottled Beers" might as well have some of the yeast at its core. Thanks for the leads.

When recapping would you reuse the old caps or not risk it and go with new ones?

brewinhard
02/21/12 09:03 AM  
Re: Berliner Weisse Advice
Sorry for not getting back in a timely manner. You will need to use new caps as when you pry off the others they will crimp a bit. When you do add the champagne yeast solution, be ready to quickly cap it as the addition of the solution could cause some nucleation sites to kick off and make your beer foam like crazy. Just be forwarned.
 
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