berliner weisse

Link: Homebrewing a Berliner Weisse Sour I’ve been homebrewing for a little over 2 years now and I figured it was finally time to attempt my first sour beer! After searching the web for a good recipe I ended up just taking what I thought made sense from a few different ones and putting together...

I have started to enjoy drinking sour beers but have yet to brew one myself. Logic says to start out with a easy(yeah right), low gravity style first and then move to stronger, barrel aged brews. The Berliner Wiesse seemed to be the perfect choice to cut my sour teeth on. After doing some...

I enjoy fermenting all sorts of things other than sweet wort, I make Sauerkraut, dilly beans, sourdough bread. The thought of experimenting with the other cultures adrift in my home has always been around, but I never wanted to add unknown cultures to my brewhouse or waste ten gallons of beer...

I have started to enjoy drinking sour beers but have yet to brew one myself. Logic says to start out with a easy(yeah right), low gravity style first and then move to stronger, barrel aged brews. The Berliner Wiesse seemed to be the perfect choice to cut my sour teeth on. After doing some...

I enjoy fermenting all sorts of things other than sweet wort, I make Sauerkraut, dilly beans, sourdough bread. The thought of experimenting with the other cultures adrift in my home has always been around, but I never wanted to add unknown cultures to my brewhouse or waste ten gallons of beer...

I'm currently making my first kettle sour beer that will have a raspberry fruit addition after primary fermentation. I've been tasting samples periodically while its been souring but I'm wondering how this will compare after the yeast remove the sweetness and turn it into wonderful alcohol. I...

I'm interested in giving one of these stands a try, probably the Voss but I think they all are interesting. I've heard people doing IPAs and such but what about something quite a bit different. Perhaps a Gose or berliner weisse? If anyone has some other experience with kveik strains I'd love to...

so this is my second sour beer attempt, (using my sour beer only equipment!) Making a 5 gal Berliner Weisse 4 lbs Pilsen 3 lbs American wheat Mashed at 150 for 60 mins Boiled 15 mins 1 oz Hellertau hops Cooled to 120 pitched 2 vials of White labs Lactobacillus Delbreukii Racked to glass...

I have a standard kettle-soured berliner recipe I use, but I've found it a bit too sour for my taste in the summer. Coincidentally I happen to have about 5kg/10lbs of rhubarb in my freezer I'd been saving for brewing and thought the two might make a good match. Does anyone have any advice or...

What’s up B’s and G’s. Looking to scale up kettle sours from 5 gallon to 10 gallon batches. I typically follow Omega’s directions for 5 gallon batches. 1 liter starters at 1.040 for wort that is 1.033 OG. I’ve read that Lance Shaner from Omega said that one liter starters would effectively sour...

I am going to make a Berliner Weisse but around here where I live it´s very very difficult to get some lacto strain specifically for beer. But I can get some yogurt cultures ( Danisco yogurt cultures) so I wanna give it a try. I have couple of conserns and questions involving what strain to use...

I have been absurdly busy lately and lost track of what was in my kegerator. I thought I was out of dry-hopped Berliner (a staple of my existence) and had a full keg of pale, but turns out it was the other way around. Meanwhile, I based a brew day on that mistake and made another batch of...

I brewed a berliner weisse in my grainfather about a month ago. Kettle soured with unmilled grain. Everything seemed to go pretty well. I can post the recipe/process here if necessary, but I don't think it will be... Only important detail I can think of is that I added gelatin to the keg after...

Yesterday, I brewed a Berliner Weisse recipe I got from a friend, and this morning, it hit me: how am I going to bottle this thing? The friend who gave me the recipe kegs and force carbonates his beer, but I have no such equipment. The problem I see with bottling: lacto makes acid. Acid kills...

i'm working on a Berliner Weisse, and it seems everything i read is different. i got a Wyeast 5335 Lactobacillus Delbrueckii pack and made a starter. keeping it at 95 degrees on my stir plate with an electric fermentation heater. so my questions are... am i totally wrong to do this? and can i...

I just ordered a huge amount of bulk malt, and was thinking of how to maximize my brewing to a) get through it before it starts to go bad b) learn a lot c) keep costs low. I've been itching to get into brewing sour beers for a long time now, and am now ready to take the plunge. I was thinking...