Berliner Weisse | Kettle Souring Beer
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- เผยแพร่เมื่อ 28 ธ.ค. 2020
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RECIPE FOR 5 GALLONS:
3 lbs Pilsner; German
3 lbs Wheat Malt, Pale
0.75 oz Tettnang [4.50 %] - Boil 15.0 min
1.0 pkg German Ale (Wyeast Labs #1007)
1.0 pkg Lactobacillus (Wyeast Labs #5335)
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I had a Berliner Weisse from north coast brewing that they call a tart cherry beer. They say they make a berliner weisse then add cherry juice. It was a very good tasty beer that went down so easy on a hot sunny day.
Wooooooo i have been waiting this for sooo long, all the sour beers
Great videos always martin
Thanks!
I am actually researching for a sour beer. I am glad this video came out.
Good luck 🍀
Yes, I once asked for sours, I hope you will make gose next time, I am really into that type of beers, salty and sour, that's what I love! Thanks for the video.
I just got the new Samsung Galaxy 21 and loving it's camera. Your iPhone 12 Pro Max footage looks great! I'm going to be doing my first kettle sour this coming week. I'm pretty excited to try this out. Cheers!
Still at it I see. Man of his word.
Great video Martin! Ive been brewing sours for quite some time now. Found 3.4 to be a great spot for most peoples taste. Ive used a full quart of Goodbelly Good shot. Pitch it and in less than 24 hrs Im at 3.4. Sláinte!
That’s one of my favorite styles I discovered quite quite recently Philly sour is the way in my opinion! I can spot the difference between the iPhone footage. I’m thinking the footage from the 16 mm and the M50 look the best! 🍻
The comment about the colour reminded me, Berliner Weisse goes really nicely in in a shandy, definitely worth a try. Also, Berliner Weisse is very good with fruit cordial (I believe it's served this way in Berlin). I tried raspberry and blackcurrant (separately, that is) and really enjoyed both.
That does sound good.
Nicely done. I might have to brew one of these now. I heard it's also common to back-sweeten these with fruit juice or syrup.
Some lime juice might be good.
Lactobacilius sounds like the Monty Python version.
"Do you find it funny when I mention my friend... Lacto Bacillius?"
Have tried the lactic acid only method... Not as nice as the kettle sour method. The culture growth phase really gives a nice depth to the flavors that you don't get with acidification only. The probiotic I use gives a real nice mango character.
Hey man not sure what impact that wild and sour blend has on final pH, but I use IBS probiotics and it’s not unheard of for me to get down to 3.2 pH just from the kettle souring alone in my berliners, so you don’t need to add lactic at the end, it’s dropped down far enough, and it’s a bit more cost effective.
Really, any lactobaccillus source will work, I’ve even heard of people using a tiny bit of sauerkraut or kimchi to kick the sour
Love it 👍
👍
I like my sours around pH 3,3, thats perfect for me. Next time try add fruit in the fermentor especially raspberry and use Citra hops, awesome summer thirst quencher.
Sounds good 👌
I like 3.5 for my sours
@@mossyrock123 Yeah, the taste is like the ass, split. I do like mine a little less sour of I make a Gose. I want the salt and coriander to shine.
In Germany we normally drink it with raspberry, woodruff or strawberry sirup
long time watcher, first time commenter, I'd highly suggest if you want to be able to mimic the same beer every time with sours, being as careful with cooled wort pre-sour as you are pre fermentation. you'll have no idea what bacterias you added on top of the lacto you pitched, while it isn't likely to have a major effect, it still is possible
On the Camera side of things, I definitely think the usual camera beats the iPhone but the iPhone is still definitely doing a great job!
Personally of all sour beers, for me it has to be Lambic.
Love the hat. Reminds me of the Hot Tuna one I had in the 90s. But i'm guessing its not Australian
Martin, do you plan on trying Omega Yeasts new Lacto blend or the Philly Sour yeast? The yeasts that produce lactic acid during fermentation
Something that will improve the freshness of a kettle sour is purging the headspace with CO2 and being extremely diligent with sealing out O2. Oxygenation will still degrade flavors even if you boil after!
Great video again Martin!!!! Iphone 12 is not so bad at all for videos!!
What kind of gloves are you using? Silicone ?
This is such a small question, but where did you get those clips you use to hold the hoses in the top of the kettle, they look perfect and I can't find anything quite like them.
iPhone shots were colour saturation bad and sound was muddy
still very good for a phone.
Great vid, as usual! Just a question, the "age" of the beer, is this measured from the end of primary fermentation, or from brew day?
I measure from brew day
Good start on kettle sours. Here are a few tips and tweaks:
1) purge your souring vessel of oxygen with CO2 and seal up completely with something like plastic wrap. Lacto thrives in an anaerobic environment.
2) sour a little higher at 100.
3) take the PH to around 3.3 as others suggested. That is the sweet(or sour) spot.
Good belly mango does a fine job of souring by the way. Best to go with 100% lactobacillus plantarum.
What if somebody really only has biab setup - can one do this at lower temp? I can check temp but not really control it.
any classic Woodruff syrup to help with the sour?
Any plans to use the "philly sour" yeast for one of your upcoming sour beers? Great vid, impressed with the iphone quality considering it's a phone, but I would stick with the camera setup you already have ;)
Could be good for the Gose video...
I "shortcut" my berliners and Gose recipes with lactic acid only. In competitions I've had really good success and honestly... they're just as good as kettle sours, if not better. Love the traditional methods, but personally don't see much of a difference there for lactic sour beers. Also, traditionally the berlinerweisse hops are added in the mash, why did you choose to use them when you did? That late, mosaic or citra could have been nice to bring out the citrus notes.
Great video! I cringed when you kept stirring the wort before pitching the bacteria, though. From my research the 10 minute boil both sterilizes the wort and purges any and all oxygen. I have made two Berliner Weissen - the first ended up tasting like white cheddar cheese popcorn because of oxidation during the souring. The second time I was over precautious and didn’t have the same off flavors. Just a tip for kettle souring. I also let the ph get to 3.2 before the boil to really get that lemony effect. Good luck in the rest of your sours!!
I agree with this. If you're going to kettle sour, once your chill your wort to ~40c treat it like any other wort. No stirring with unsanitized spoons or measuring ph and adding the wort back. You can introduce wild yeast/bacteria at that stage just as you can with any other beer. Purging o2 is always good as well to try and reduce THP. Love the channel!
hi , can you share a link to the glass in this video on amazon or anywhere online ?
I've never seen you rince the grin, do you do it or you skip the process ?
There's an even simpler kettle souring method. After your normal mash is complete add acidulated malt and let it sit at 72C (162F) for 15-30 minutes. It's essential you do this at the end or your conversion will be bad due to a too low pH in the mash.
Can't wait till you get to sour Belgian beers. Much better and more complex than the German ones.
I have a funky sour saison in the fermenter for 7 months now (Brett Brux Drie, no normal beer yeast). Hope to bottle it in another 5 months.
Great tip. Might try this for a future beer
how big was your starter? lol
@@SchmegmaOnToast I made a two phase starter. The first phase is 150ml of 1.040 wort from DME with 2grams of yeast nutrient. That phase takes longest to come alive, 4-5 days. White labs supplies more brett cells than they did in the past, but still fewer than for normal bear yeast, and brett is a slower yeast type. After phase 1 comes alive I refill the White Labs tube (for future use) and add 250ml of 1.040 wort from DME with 3 grams of yeast nutrient. That takes 1-2 days to hit high krausen and gives me a 400ml starter tha't very active. I pitch it into 15L (4gal) of wort and my beer starts fermenting within a few hours. I've done this with WLP648 and WLP650 succesfully. The WLP648 is still in the fermenter, the WLP650 turned out quite funky.
Ever considered using phosphoric acid instead of lactic? You can get a large bottle of 85% on amazon which will probably last a lifetime of brewing. It's more flavor neutral than lactic acid (and cheaper)
Sounds like a good idea.
Was that a lowkey advert for apple?
Hey. How big is that whisk? Where did you get it?
What was your post-fermentation pH?
Laura knows what’s up! It’s not a sour beer until it’s sub 3.2!
SOUR BEER TIME!!!!
No woodruff of raspberry syrup to go with it?
Prost 🍻🍻🍻Munich
How do you do fellow Kids!!!
Does adding lactic after fermentation really work? I wanna try a kettle sour, but don't have great temperature control to keep the wort at 90 F for a day or two to sour it. Might give it a shot if it's legit.
If you have a stainless pot that fits in your oven you can sour in there. My oven light bulb alone can hold it at 95f. I haven't tried it in the winter when the house is cooler mind you...
Keep in mind you only need to sour part of the Brew. You can sour a small batch to low pH and then add to the boil of a larger batch later.
@@Brew5603 Never thought about using the oven. I have a 5 gal kettle that I use for extract mashes. Would souring ~3 gal, boiling, then topping off as per usual work that way?
Thanks.
@@chozomonkey I can't see why not... A ph meter is needed as it's hard to guess the sourness with the sugars still in the wort. Aim for 3.5. if addng partial batch to larger batch you can aim lower say around 3.0. be sure you're not souring in aluminum kettle as acid eats the metal
@@chozomonkey oven light is holding it at 94. Doing a Duchess du Bourgogne style clone right now.
Should brew a NZ Draught mate.
sound quality on the iphone is not as good as your other cameras
Skin color on the iPhone looks inaccurate. Footage was jerky like it was a low progressive (24p?) framerate.
not sour enough grab a lemon and squeeze it . jajaThe beauty of sours comes from playing with the bugs pediucucus or lactobacilus, and martin try using phosporic acid instead of lactic it has less taste for ph matters.
Good job getting head retention on your kettle sour. That is not trivial to achieve, and might be because of your pre-acidification.
I thought you were going to use your hard seltzer flavour syrups in the beer! That's what a 1920's Berliner would have done.
Good thing you didn't use @13:12 for your thumbnail. TH-cam may get the wrong idea.
As it's the season and you've done a lot of dark beers, have you considered a one off of looking at a white stout?
Link to help mom f you have never heard of it!
www.google.com/amp/s/beerandbrewing.com/amp/considering-the-white-stout/
But this raises the question: have you already started with the sours that DO take years?🤔 Or do we have to wait a long time when you get to the lambic-ish beers😂
You’ll find out next week 👍
@@TheHomebrewChallenge Great. Looking forward to it.
release the kraken (crack open the lactic)
is three days really necessary?
As long as it takes for ph to reach 3.2
Easy way to sour: directly add the desired amount of lactic acid. I believe the Germans did not boil the wort of this beer.
Yeah that worked pretty well.
Adding lactic to the end of the beer tastes fake, better off with kettle sour. Traditionally they just let the lacto on the malt to sour the beer. No boil. Now these days they pitch lacto
Not the best choice of lacto for kettle souring imo. A good belly shot from the grocery store would have gotten you to 3.4 in 24hrs or less. At least that's been my experience with it. Omega's lacto is also supposed to be stellar but I don't have any personal experience with it.
I second that... Probiotics are great at souring real quick
Phone is impressive, but the professional cameras make that extra 10% quality that really makes your production value shine (imho)
MARTIN! PLEASE PUT A SPRING OR ANTI KINK COIL ON THAT RECIRC PIPE THAT IS KINKED. IT DRIVES ME MAD!!!!!!
Philly sour yeast is waaaaay easier
Oh that’s cool. Didn’t know about this yeast.
The iPhone took off 5-10 years of age! haha! Not sure I'd have noticed without the tag though.
😆
Good brewing! However, sours are a style that didn’t need inventing!
The iPhone shots were massively over saturated and the sound was really canned. I'd stick with your current set up.