Quick Soured Berliner Weisse
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Our Brew Setup: www.clawhammer...
Full recipe: www.clawhammer...
We made another batch of Berliner Weisse Homebrew. Why? Because we realized that it was going to take the other batch 4 months to sour and we're not that patient!
This time around we used a quick sour method, otherwise know as kettle souring. Watch the video to see how we did it, or just visit our website.
I was cracking up at the cuts in the last 30-45 seconds. It’s like three guys fighting for which shot to use. “No! Use a tight shot here!” “No way! It’s time for a wide shot.” “Nah. We need something in the middle you fools!”
@Jude Joseph thanks for your reply. I got to the site on google and im trying it out atm.
Takes quite some time so I will get back to you later with my results.
Great Videos, This system looks so awesome, I cannot wait for mine to arrive. I left a phone message for these guys yesterday and they actually returned my call today! They will be pumping them out soon!
you always give us a beginning gravity but not the end. I need to know for the pay off of finally figuring out the calculations to get the abv
Man July can't get here fast enough! looking forward to my new Clawhammer System!
I'm a little curious on sours. Do you need to have separate equipment for sours so you don't run the risk of contaminating other brews? Or just do a really good PBW clean on everything?
Not for a simple kettle sour like this as after souring with lacto you then boil it in your kettle again which kills anything :)
why US-05 and not the German Ale?
Great videos! Are you planning on doing more tasting vlogs? Your brews look pretty awesome and alway curious on how they turned out
Now you need to add a little raspberry syrup to your glass of chilled beer. It Rocks, especially due the sourness. Rock On Buddy
Wait, I made the other Berliner Weiss following the recipe in the book, it didn't call for 12 weeks of conditioning. Sadly, I'm at work right now so I don't have the book in front of me but I swear it was only 4 weeks of conditioning. I'm hoping it's 4 weeks because I don't want to wait either and it's taking up one of my kegs!
I think the book says 4 --- We are planning on leaving a little longer as we don't have room in the kegerator for it now. I think a little more age might add some complexity as well.--we shall see. Keep us posted on yours!
Did you purge with c02 while souring? I’m considering purchasing the new 20 gallon claw hammer system. I’m do a lot of kettle sours on my current 8 gallon and always purge with c02 while the lacto does it’s thing. I’m trying to find a video of someone purging with c02 on your system... does such video exist?
Ok why first ph 4.5? Could you have just levy it alone then dumped the probiotic? Did you just put the lid on or did you put wrap over it?
So after after the ph reaches 3.5, do you do a 60 minute boil or 15 minute boil?
After dropping to 3.5 you resume your brew day like normal and do a 60 minute boil with normal hop additions.
If you turn off the pump on this system while mashing will you scorch the grains?
Love the funny editin!g, hilarious
Hey guys! First of all love your channel. I intend to start brewing my own beer, and you guys are giving me great tips, I'm even taking notes xD. Quick question, all temperatures are measured in Farnheit right? I'm kind of worried with the Celsius conversions and how can this affect to the quality of my product. Salutes from Spain!
Yeah these americans usually work in farenheit
Like when he said "Chill down to 90" common sense dictates that he is working in Farenheit as 90 degrees Celsius is scorching :)
Usually its farenheit unless specified
Yes we are working in Fahrenheit . We should make notes of the Celsius in the videos- We will try and do that on the next video.
What does your guys ventilation system look like in your brewing area?
At this time---- A fan pointing out the window. We still need to fabricate and install an actual vent system.
What was the finishing gravity?
60 or 15min boil?
That "souerness" is why Berliner Weisse gets a shot of woodruff or raspberry syrup mixed in the glass before drinking. In Berlin nobody drinks his Weisse without it.
A ton do
Just saw you do a comment video and jumped over here to comment. As someone who never made a berliner weisse it was a little confusing both in the video and the website when you guys state that you got it to 95F and let it sit a day. Wasnt really sure if i had to maintain that temp or just get it to 95F, pitch the lacto, and let it go. Further interneting led me to a page that said to maintain that temp for 24 hours. Love the recipe but was alittle confusing for a first timer. Just a thought but keep them coming!
King IntheNorth You can actually let the temp free fall to room temp if you use GoodBelly. The Lactobacillus strain that is used in their probiotics can still do their job into room temperatures. You can wrap your kettle with a blanket to insulate if you prefer as well.
@@risefromrubble well didn't know that either. Thanks for the info will have to try again that way
Hi, When you let the wort sit, do you maintain the temperature in 95f?
Yes!
Thinking of doing a raw kettle sour with kveik, still bringing up to high enough temp to pasteuris before souring and fermenting, but I'd like to see how fermenting and souring at the same time works, any thoughts? Trial size nothing to big.
i wanna make a sour, but i want a higher ABV( 7-6). Do I have to do anything different?
Hey gang, I’m looking to use Goodbelly for the first time and I was wondering if you noticed any ATP in the finish of your Berliner? A lot of the sours I’ve had [even from production companies] finish with a Cheerio/vomity flavor and I was hoping the Gb might alleviate that! Thanks for all the vids and keeping things fresh!!
Great video, thanks for this! Did you hold the temp at 90 for 24 hours while the lacto did its work, or just start at 90 and let it cool naturally?
We held the temp using our controller / brew system.
Hey Guys love the vids! I was curious how many hours lapsed between pitching the Lacto and boiling? 24 hours? Cheers!
It was a bit under 24 hours if I remember correctly. We were planning on waiting 48 but the PH had already dropped past where we wanted it in less than 24.
Clawhammer Supply Cheers Mate!
Could i use kombucha for lowering ph?
What happens if you do everything except add the lactic acid? Would that make it less sour and more tart?
There's a small risk of unwanted microbes growing while souring. Starting with a Ph below 4.5 minimizes this risk. Also helps with head retention in the finished beer.
@@TheKaangok Thank you! I want to make one of these soon and have been trying to learn everything I can. Makes sense to lower the pH for a safer brew.
If you don't lower the ph below 4.5 there's a greater chance of bad bugs infecting your brew. If you don't lower the ph you should at least purge the head space with CO2.
You below 3.6 so you are safe!!
What temp was the kettle at overnight? And how much goodbelly did you put in?
I Also want to know the amount of goodbelly
Did you use the whole container of Good belly?
Kyle used about 1/2 -- I think we might use even less next time as the PH dropped quick.
Can you guys make another sour???
did you keep the temp at 95?
Is this Fahrenheit?
@2:53 I DIED 🤣💀
You dont need a ph meter you can just taste it, btw dont taste it you could get sick, lolololololol
sour beer is fucking horrible!!!! why is it so fashionable now?????