So, I'm planning a batch of Berliner Weiss for the upcoming spring. I've read around on this forum and other ones, to finally find many many ways to brew/ferment a berliner weiss.
I would like to ear your experiences with these different methods and the difference in results.
1a - Normal mash + single fermentation with both Yeast and lactobacillus, pitch at the same time.
1b - Same thing, but with Brettamyces instead of Saccharomyces
1c - Same thing, but with WLP630 Berliner Weiss Blend
2a - Normal mash + single fermentation, but pitching lactobacillus few days before pitching saccharomyces
2b - Same thing, but with Brettamyces
3 - Normal mash + seperate fermentation (half with lacto, half with sacch or brett, then blend at bottling)
4 - Normal mash + primary with Yeast, then Secondary with Lacto
5a - Sour mash + yeast fermentation
5b - Sour mash + yeast/lacto fermentation in any previously said way
*6 - For every normal or sour mash, the choice to boil or not to boil (only pasteurize)
I would like to ear your experiences with these different methods and the difference in results.
1a - Normal mash + single fermentation with both Yeast and lactobacillus, pitch at the same time.
1b - Same thing, but with Brettamyces instead of Saccharomyces
1c - Same thing, but with WLP630 Berliner Weiss Blend
2a - Normal mash + single fermentation, but pitching lactobacillus few days before pitching saccharomyces
2b - Same thing, but with Brettamyces
3 - Normal mash + seperate fermentation (half with lacto, half with sacch or brett, then blend at bottling)
4 - Normal mash + primary with Yeast, then Secondary with Lacto
5a - Sour mash + yeast fermentation
5b - Sour mash + yeast/lacto fermentation in any previously said way
*6 - For every normal or sour mash, the choice to boil or not to boil (only pasteurize)