justindustrial
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- Apr 13, 2013
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Hey all,
I'm making an off-style Berliner Weisse, aiming for 4.5% ABV and using all American ingredients. Rather than using Lacto fermentation, I'm doing a partial sour mash: 0.5 gal wort on uncrushed 2-row, the other 2 gal from the same wort got pitched straight onto Sacc. I plan to blend them together to taste.
Pitched 1 day ago.
The sacc half is doing fine, as expected.
The half gallon I threw on 1 pound of uncrushed 2-row smells. The smell is sick-sweet, like someone ate a bunch of diapers and then threw up. Gross, but not overwhelming.
I've been aiming to keep it around 120F but it's only sitting in my insulated mash tun in a water bath, and the temperature is fluctuating. I keep adding hot water to keep the temp up, but over night and throughout the day it dropped to 84F. At one point I was heating it up and it got to almost 140.
Not sure what to expect, any thoughts?
I'm making an off-style Berliner Weisse, aiming for 4.5% ABV and using all American ingredients. Rather than using Lacto fermentation, I'm doing a partial sour mash: 0.5 gal wort on uncrushed 2-row, the other 2 gal from the same wort got pitched straight onto Sacc. I plan to blend them together to taste.
Pitched 1 day ago.
The sacc half is doing fine, as expected.
The half gallon I threw on 1 pound of uncrushed 2-row smells. The smell is sick-sweet, like someone ate a bunch of diapers and then threw up. Gross, but not overwhelming.
I've been aiming to keep it around 120F but it's only sitting in my insulated mash tun in a water bath, and the temperature is fluctuating. I keep adding hot water to keep the temp up, but over night and throughout the day it dropped to 84F. At one point I was heating it up and it got to almost 140.
Not sure what to expect, any thoughts?