tag:blogger.com,1999:blog-276581264737472765.post5543518966152812563..comments2024-02-27T20:46:58.487-08:00Comments on Bikes, Beer, and Adventures: Split Batch: Berliner Weisse and Belgian BlondeJeffrey Cranehttp://www.blogger.com/profile/01520169652639837640noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-276581264737472765.post-4625227483948290632013-04-09T19:00:30.966-07:002013-04-09T19:00:30.966-07:00I'd have no problem sending you some!I'd have no problem sending you some!Anonymoushttps://www.blogger.com/profile/01399950960757929250noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-72754005023173957072013-04-08T12:44:58.629-07:002013-04-08T12:44:58.629-07:00Dmitri, I forgot about that article by Eureka, it ...Dmitri, I forgot about that article by Eureka, it was well done. Between you and Ryan, I'll give the no-boil method another try. I'm at least interested in tasting a bunch of different versions.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-23733305066224048692013-04-05T21:46:01.818-07:002013-04-05T21:46:01.818-07:00You really should give Sam of EurekaBrewing some l...You really should give Sam of EurekaBrewing some love. He wrote a beautiful article a while back<br />http://eurekabrewing.wordpress.com/2012/03/10/44-traditional-berliner-weisse/<br />AND he also didn't boil it (as it should be). So both of us got great results with no-boil method.<br />http://eurekabrewing.wordpress.com/2012/07/19/tasting-44-traditional-berliner-weisse/<br />You should give it a try :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-90023533393915294132013-04-05T09:13:37.581-07:002013-04-05T09:13:37.581-07:00Ryan,
I tried that method with my Gose last time a...Ryan,<br />I tried that method with my Gose last time and still had a few off flavors, but maybe I didn't build the starter up enough. The finished beer had a very strong sulfurous smell, which I'm guessing came from underpitching non healthy yeast. Any ideas?<br /><br />I'm up for trying it again, maybe with a 1 gal batch.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-68162494019448313412013-04-04T14:50:46.242-07:002013-04-04T14:50:46.242-07:00You missed one alternative method that results in ...You missed one alternative method that results in no bad/vomity smells or taste<br /><br />Make a small "starter" using crushed grain and DME, then step it up at least once (adding some Bicarb to cut acidity) <br /><br />The first fermentation may smell/taste gross, but as the pH drops the enterobacter/etc that make those nasty flavors die, leaving you with yeast and lactic bacteriaRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-72963446248561857832013-04-02T14:40:37.653-07:002013-04-02T14:40:37.653-07:00That is why I created my 1st post about my process...That is why I created my 1st post about my process, I was freaked out about the process of creating a drinkable product. In the end it was a great beer to sample all day long. I just wish mine lasted longer. Lewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-44325572488120643562013-04-02T14:01:55.529-07:002013-04-02T14:01:55.529-07:00Nope, only the air it picked up from being racked ...Nope, only the air it picked up from being racked into the keg. Lacto is anaerobic so it doesn't need oxygen so I tried to avoid it. I do think it is important to have a well oxygenated starter for your Sacc strain because it is going into a low ph, low O2 environment.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-9714338650015244202013-04-02T13:58:59.374-07:002013-04-02T13:58:59.374-07:00It is definitely time for brewing Berliner Weisse....It is definitely time for brewing Berliner Weisse. I'm thinking it should be ready to drink by mid summer. It is funny to think how simple tasting this beer is considering the various ways it can be brewed.<br /><br />I get geeked out on trying to make the most of one brew session.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-9546202506702355362013-04-02T13:45:04.105-07:002013-04-02T13:45:04.105-07:00Jeff, so you didn't aerate the Berliner wort a...Jeff, so you didn't aerate the Berliner wort at all before pitching?Roberthttps://www.blogger.com/profile/06802355662079971767noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-88522692377605834332013-04-02T13:33:29.227-07:002013-04-02T13:33:29.227-07:00It must be the time for Berliner Weisse's. I ...It must be the time for Berliner Weisse's. I am working on my 2nd batch of mine, plus writing a new updated post about that I would do differently. I really like your approach to the brewing style. I feel that people can get over complicated on the Berliner processes.<br /><br />The split batch is a crazy idea, that I like. It will be interesting to see how it turns out over the next couple months. Lewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.com