Sun Dec 24, 2006 8:37 pm
I just kegged and forced carb'd. I suspect that, depending on your acidity level, it'd be hard to carbonate accurately in bottles.
The one I made with a sour mash, I mashed regular, then let cool to 120F and held for 2 days.
As I remember it takes a real long time for the flavors to settle out (months), but once they do its very nice. I only gave up enough bottles for one competition and it placed 1st, and that was back when it was paired with alot of regular weizens.
I love the style, but its hard to get the solid mouthpuckering sourness that kindlweiss has. Mine was only about 1/2 as sour, so it was drinkable. kindle weiss I cannot drink without the woodruff syrup.