Mx750ktm
Well-Known Member
Hello fellow Brewers,
Been a while since I have posted, been on the run in the Air Force.
Anyways I'm wanting to give a Berliner Weisse recipe a go. I've done a good bit of research both here and watching YouTube as well as talking with my local HBS owner. But I still have a few questions and just want to better my knowledge before brew day. I originally planned to use Wyeast 5223 Lactobacillus Brevis to kettle sour, Unfortunately that appears to be a sought after yeast strain as its sold out everywhere I have looked. Let me walk through briefly what I have planned and please advise if something seems off.
1.) Mash as normal, Cool to 110-120
2.) First Question ? I was told by the HBS Owner since I didn't buy yeast I could use some Un-Milled Pilsner malt which already has the same Lactobacillus bug in it. First off is this true and is anyone still doing this instead of using a dedicated yeast?
3.) I have read people have better success with kettle souring VS Sour mashing, So in my case if I decided to use the pilsner malt as my souring agent is there any issue in my draining from my mash tun after the mash into my boil kettle and pitching the grain in that?
4.) Still on using the un-milled malt as my souring agent I've both read and heard pitch a handfull? is that how it works or is there a precise amount of grain I should use?
5.) I will use lactic acid 88% to achieve a wort PH of roughly 4.5 before pitching/ purging with C02 and tightly covering the wort with saran wrap .... anyone see issues here
6.) I will use my Ferm chamber and heat lamps to maintain a temp 90-110 ( major fluctuation because I have never attempted to keep anything this warm so uncertain how warm I will be able to maintain it)
7.) I will sample every 12-Hours or so to check the acidity level and once at my desirable level continue with the boil... before boiling would I fish out the um-milled grain?
Any Advice or inputs would be great, appreciate you all and Happy Brewing!!!!
Been a while since I have posted, been on the run in the Air Force.
Anyways I'm wanting to give a Berliner Weisse recipe a go. I've done a good bit of research both here and watching YouTube as well as talking with my local HBS owner. But I still have a few questions and just want to better my knowledge before brew day. I originally planned to use Wyeast 5223 Lactobacillus Brevis to kettle sour, Unfortunately that appears to be a sought after yeast strain as its sold out everywhere I have looked. Let me walk through briefly what I have planned and please advise if something seems off.
1.) Mash as normal, Cool to 110-120
2.) First Question ? I was told by the HBS Owner since I didn't buy yeast I could use some Un-Milled Pilsner malt which already has the same Lactobacillus bug in it. First off is this true and is anyone still doing this instead of using a dedicated yeast?
3.) I have read people have better success with kettle souring VS Sour mashing, So in my case if I decided to use the pilsner malt as my souring agent is there any issue in my draining from my mash tun after the mash into my boil kettle and pitching the grain in that?
4.) Still on using the un-milled malt as my souring agent I've both read and heard pitch a handfull? is that how it works or is there a precise amount of grain I should use?
5.) I will use lactic acid 88% to achieve a wort PH of roughly 4.5 before pitching/ purging with C02 and tightly covering the wort with saran wrap .... anyone see issues here
6.) I will use my Ferm chamber and heat lamps to maintain a temp 90-110 ( major fluctuation because I have never attempted to keep anything this warm so uncertain how warm I will be able to maintain it)
7.) I will sample every 12-Hours or so to check the acidity level and once at my desirable level continue with the boil... before boiling would I fish out the um-milled grain?
Any Advice or inputs would be great, appreciate you all and Happy Brewing!!!!