Baseline Berliner Weiss

[BlackDuck]

Glad to hear you hit a home run.


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[Kealia]

Not the very first pour, but close enough.

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[BlackDuck]

Wow...that looks tasty!!

[Beer-lord]

Nice job! It looks like the carb on that thing could fuel a rocket ship

[Kealia]

Haha, the carb actually isn't as high as that pic makes it look. That glass must not be 100% clean as some of the bubbles are sticking to the side of the glass. If this is going to stay in rotation I am actually considering upgrading to a dual-pressure regulator. That would allow me to quick-carb a batch without affecting the other tap, too.

Hmmm, maybe time to upgrade to 3 taps? ;P

[Beer-lord]

Hmmm, maybe time to upgrade to 3 taps? ;P

No time to think about it, just do it!

[BlackDuck]

Get a dual regulator, then Y off each one. Then you can run 4 lines. That’s how I do it!!


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[Kealia]

This keg kicked last - they REALLY liked this beer. While I do want to do an AG version at some point, I'm thinking that another quick DME batch is in my near future.

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[Kealia]

I went online to order more Omega Lacto yeast and then decided against it. It's too damn hot and it wouldn't be here for about 10 days anyway.

So, I decided to run to the store to grab some of the Goodbelly shots but they were out. Grrr, drove a bit further to Whole Foods and they only had the flavored ones so I decided to give that a try. I grabbed the Tropical version and am making a starter now.

I'm going to use 8oz in a starter for 24-48 hours and see how it goes. Some people only use 8oz in a 5G batch with good results (no starter), so I guess I'll see how this goes.

If all goes well, I'll whip up some wheat DME on Tuesday and pitch the starter into a new 3G batch.

I wish I could get the yeast locally, but I don't want to pay for dead yeast that I have to wait 10 days for. I can be impatient, but from what I've read I think this will work out fine.

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[Kealia]

Everything seemed to be going well so I made the DME this evening and pitched the 1L starter in at 95 degrees.

Just like last time, a completely full carboy with less than 1/2 inch of headspace to limit oxygen.

I was able to get the wort ph down to about 4.6 if I believe what the test strips said. That's a change from last time as well as the use of the GoodBelly so this batch has a couple of variables.

This was so damn quick and easy (again) that I felt (again) like I was missing something, but I guess it just IS that easy.

My plan is to check the pH and smell on Friday with plans to boil and pitch the Notty on Saturday if all is well.


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[mashani]

That's cool.

I'm trying to figure out if I can do a sour mash in my insta-pot that I got a while ago. It has a nice convenient button that does 20 hours at 110 degrees. Which sounds about right. I'm sure I could do a 1 gallon goodbelly or yogurt or lacto pitch in it with some DME since pretty much that's what the button is for (yogurt), so if I can get that sour enough I might be able to just boil it and add it to some highly fermentable pilsner wort I whip up in the mash and boil and voila!

[Kealia]

That sounds easy, too. I'm trying to figure out a way to keep the DME/mash in my kettle so I don't have to transfer back and forth but temp control is going to be the bugger here.

I suppose I could do the Saran Wrap over the wort like Inkleg and just put my whole kettle in my fermenting chamber dangling the temp sensor on my STC-1000+ in the air, setting it for about 95.
Since the wort shouldn't be generating any heat during the sour - or not much I would think - that may work to eliminate the transferring to the glass carboy and back.

Sine this takes so little time to do, I may try that on the next batch - as I'm sure this will be in the rotation for a while now.

[Kealia]

As of this morning, my test strips show this at around 3.2 so it looks like it worked quickly.
I won't get to the boil until Saturday, though.

Does anybody know if the ph will continue to drop if I don't boil now? I'm off to search the Google-verse for information on this.

[mashani]

AFAIK, most lacto has a PH limit that kicks in right around 3.2, so your probably not going to go much lower.

[Kealia]

Thanks. I got other information that said it bottoms out at 3.1 +/- .1 so I'd say that's the same.

I decided to play it safe and make it a long night after meeting some neighbors for a burger and beer to watch some pre-season football.
I ended up pitching the yeast 15 minutes ago.

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