Beer Forum

Just kegged up my first batch of Berlinerweisse and couldn't wait to see what it tasted like. The batch was basically the BCS recipe with some minor changes to process. Added lacto for the first 2 days then added the WLP011 to finish off the beer. I'm not familiar with the style at all, so curious on how it really should taste. Although not carboniated yet, the beer tastes like a half strength wheat beer with a level of tartness equivalent to watered down, unsweetened lemonade with a very low body ... almost watery. I am expecting the body to fill in a bit when it gets carbonated ... Does this sound about right?

Sounds about right. Are you planning on bulk aging it or letting it age in bottles? I have found that the BW's tend to get more sour and acidic with a good aging period. I let the last one I made age for about 9 mos in a corny keg and it became way more sour than when I racked it over. Just try to minimize any oxygen pickup when transferring/bottling as lacto hates oxygen.

I used CO2 to push the beer to CO2 filled kegs, so oxygen shouldn't be a problem. I then put the kegs in my chest freezer to carbonate, age, and cool to serving temps. Will the lacto still work at 40 degrees or should I take them back out and age for a while at 70?

EagleDude wrote:I used CO2 to push the beer to CO2 filled kegs, so oxygen shouldn't be a problem. I then put the kegs in my chest freezer to carbonate, age, and cool to serving temps. Will the lacto still work at 40 degrees or should I take them back out and age for a while at 70?

Lacto likes it warm Eagle. I use the recipe in Brewing with Wheat. I omitted the hops entirely (my main adjustment,) and the wort is never boiled. Excellent results. In terms of souring, I allowed primary to finish around 68F and the carboy to warm to 79F. Warm conditioned for 2 months before racking the beer. I don't think you'll develop any sourness in the keg at fridge temperatures.

The mash regime in the recipe, lactic and carbonic acidity drives the mouthfeel in the beer. You'll need more CO2 on this than in most other beers. This is challenging in the bottle, no problem in the keg.

It is a really effervescent and refreshing style. This will be one of the presentations at NHC that I plan on going to. I've had a lot of success repitching the microbial cake into subsequent/representative worts. I'd like to know if others have had similar experience.

Well the beer has now cooled and partially carbonated. Plus the shipment from German Deli came in with the woodruff and rassberry syrup (Their packaging is pretty damn amazing!), so I had to drink 3 glasses of the berlinerwiesse (1 straight, and 1 each with the syrups). It is good and easy to drink, but would be much better with a more pronounced lacto sour. Six to 10 drops of Lactic Acid seemed to do the trick in one glass. Based on this, I took one of the kegs off CO2 and placed it in a ~70-74 degree storage area for longer term aging. Hopefully the lacto will wake back up and continue to work after the brief 2 day cold spell.

You should be fine with it being cold for a couple days. But you will definitely want to warm up those kegs, at least to room temps. Be patient and let the lacto work its magic. It will take some time. About once a week you should release the pressure by purging the keg with the pressure relief valve. I have found that too much CO2 will slow down the work of the bacteria. It also gives you a good idea as to how much the bacteria are working when you release the pressure week after week.

I have a different view. Instead of heating and cooling the keg, I recommend drinking the kegged beer and dosing lactic acid in the glass, as you have already done. If this corrective measure works for you, and it seems it has, I would stick with it Eagle. Meanwhile, I recommend re-brewing the beer and allowing the beer to naturally acidify. Trust me. You will need it come summer time. In FL, I can’t brew enough of it.

Does Bells Oarsman fit the style at all? I hope so, cuz I can drink the hell out of that all day long.