Comments on: Berliner Weisse Recipe

By: Ted

Ted — Thu, 03 Nov 2011 17:13:50 +0000

Looks like you transferred to a secondary when adding Lactobacillus Delbrueckii, but hard to tell if your total fermentation time was 2 weeks before kegging. So I am wondering if you tossed in your Lactobacillus Delbrueckii at kegging time or did a transfer to a secondary (or just pitched the Lactobacillus Delbrueckii later in the primary) during that 2 week period. I pitch both the yeast and Lactobacillus Delbrueckii making a starter together, when I did it. There was very little sour while fermenting around 72F the whole time. Not sure if having a higher temp during fermentation would help too.

By: R. George Snyder

R. George Snyder — Tue, 02 Aug 2011 18:46:00 +0000

When I was stationed in West Berlin, (Germany) my wife and I drank Berliner Weisse often. The fruit syrups that were added was always rasberry–either red or green, and the drink was served in a large- stemmed, heavy glass (large enough to satisfy a small gold fish).

By: John

John — Fri, 23 Jul 2010 17:39:26 +0000

That’s great to hear, Ted. Cheers!

By: Ted

Ted — Thu, 22 Jul 2010 19:05:39 +0000

I recently made this and I think it will become my summer staple beer. Problem in St. Louis is brewing in the summer really bites. Close to 100F outside (where I brew) and really high humidity makes it a miserable brew day, so the 15 minute boil helped. It is a great and easier to make than expected, plus good luck finding a good commercial one, which doesn’t cost an arm & a leg. The sour in my first batch is light, could be a bit stronger for my taste. Maybe try Dickie Thon’s starter method, sounds good if it can bring the sour up a notch for me.

By: Nat

Nat — Sat, 24 Apr 2010 17:26:16 +0000

Actually these sour yeasts feed of of different sugars available in the solution that normal yeasts can’t use. Typically they are pitched in the secondary after the main yeast has done it’s job. They can then get established without competition because the other yeast has no nutrients left. I made a lambic with a basic wheat beer recipe, in the secondary I added 5.5 lbs of dark cherries, 4 oz of oak chips, brettanomyces lambicus, pediococcus, and lactobacillus. We’ll see how sour it gets this summer!

By: Dickie Thon

Dickie Thon — Sun, 21 Feb 2010 16:11:39 +0000

Typically, you should pitch the lacto first, then the 1007 or whatever yeast you plan to use 48 hours later or so. The lacto is very weak compared to the yeast and will be overpowered. A lacto starter in pre-boiled apple juice works well for more pucker power.

By: Mike

Mike — Mon, 04 Jan 2010 12:54:06 +0000

I pitched the lactobacillus and the European Ale yeast at the same time. Surprisingly, after a two months it wasn’t really sour at all. If you didn’t know it was a Berliner one might not even notice the slight hint of lactic acid. I would discourage you from pitching the bugs in secondary. There just won’t be much sugar left for them. I think next time I’d pitch the lacto in before the yeast. Give it a couple days in advance, then pitch the yeast. Also the OG on this style is so low, you won’t need a starter just pitch the vial or pack of yeast right in.
I haven’t sampled this one in quite awhile, and its been sitting cold in the garage now since fall. I hope to sample it soon as I clean out the garage post the holidays.
Best of luck with your Berliner.

By: Bill

Bill — Tue, 22 Dec 2009 14:34:43 +0000

I am toying with doing a Berliner Weisse and was curious how the taste came out. Did you pich the yeast with a starter? How many days in primary? Did you pitch the bugs in secondary with a starter?

By: Mike

Mike — Mon, 19 Oct 2009 13:49:51 +0000

I plan to do a taste sample of this later this week.
Its been in a warm-ish place for several weeks now, I hope its getting sour.
I’ll post an update once I get it tasted.
Thanks for being interested.

By: Erik

Erik — Fri, 16 Oct 2009 14:18:36 +0000

Mike – any updates on this? Is the brew still souring? I’m interested in trying this recipe.