Pomegranate Blackberry Berliner Weisse

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Re: Pomegranate Blackberry Berliner Weisse

Postby BlackDuck » Mon Jun 12, 2017 7:52 am

I kegged this one up last night. It's still a little cloudy, even after a 5 day cold crash, hope it clears some more in the keg. The flavor was good, just a hint of the blackberry and pomegranate, which is perfect me. It still tastes like a Berliner and not a fruit drink. The tartness is light, a little lighter than I was expecting. Maybe the carbonation will help bring this out. So far, so good.
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Re: Pomegranate Blackberry Berliner Weisse

Postby Kealia » Mon Jun 12, 2017 4:28 pm

Still watching this with great interest!

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Re: Pomegranate Blackberry Berliner Weisse

Postby swenocha » Wed Jun 14, 2017 9:53 pm

BlackDuck wrote:I think Swen did do a Goodbelly sour, but I don't remember him posting anything about it. Hope it didn't taste like poop.


Unfortunately, with the daughter's HS graduation, and three back-and-forths to Indiana (including a trip to visit my 94 year old grandmother who had flown in from AZ), this thing is still sitting in the fermenter. I also hope it doesn't taste like poop. I guess I might have time this weekend to deal with it. It's way over due, but theoretically it should be OK, I suppose.
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Re: Pomegranate Blackberry Berliner Weisse

Postby swenocha » Sun Jun 18, 2017 11:24 am

Two things learned today...

1) When you buy a new 3 gallon fermenter for sours, and they no longer sell the tall thin better bottles, the wine thief is not as functional as the level doesn't reach high enough to get the FG reading (RDWHAHB).

2) When you forget about your kettle sour for 3 months in the fermenter, it will be a bit more tart than anticipated. No light tartness in my version... it's sweettart sowah, but it's going to be quite tasty...

My pull was a bit trubby/hazy due to issue #1 above, so not a beautiful clear pull like BlackDuck's. Figure I'll bottle this afternoon...

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Re: Pomegranate Blackberry Berliner Weisse

Postby BlackDuck » Sun Jun 18, 2017 1:22 pm

What flavor GoodBelly did you use and can you still taste the fruit?


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#71 - Sine Nomine Pale Ale
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Berliner Weisse (GoodBelly Blackberry/Pomegranate)
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Re: Pomegranate Blackberry Berliner Weisse

Postby mashani » Sun Jun 18, 2017 2:11 pm

So @Swenocha, I am confused.

Why did you buy a fermenter to use for kettle sours? Kettle sours you boil and kill bugs dead once you think it's sour enough?

On the same note, why would kettle sour get more sour over time in said fermenter. If you goodbelly kettle sour like BlackDuck did, then you boiled it in the kettle before putting it in your fermenter. So bugs should be dead. So more sour should not happen?

Or did you not really kettle sour in the sense that everyone else means when they talk about it and just give the lacto a big head start in the kettle and pitch it live?

I know some lacto is tough, I had it survive 20 minutes at 170 and sour my Lean Froche. But I'd not think it would survive a boil of much duration.

EDIT: I personally would just dedicate a fermenter to sours if I was to make a lot of them, as I'm more into pitching live bugs and letting them live, but that's not what I think of when I hear "kettle sour".
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Re: Pomegranate Blackberry Berliner Weisse

Postby swenocha » Sun Jun 18, 2017 2:14 pm

It's just a fermenter I do all of my sours in. This is my first kettle sour. Out of habit I just used my normal sour fermenter, but I didn't get it specifically for kettle sours.

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Re: Pomegranate Blackberry Berliner Weisse

Postby mashani » Sun Jun 18, 2017 2:16 pm

swenocha wrote:It's just a fermenter I do all of my sours in. This is my first kettle sour. Out of habit I just used my normal sour fermenter, but I didn't get it specifically for kettle sours.

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Is it a plastic BB? If so maybe you got a bit more bugs from your fermenter then... ?? Just trying to understand how it could get more sour...

I mean if the bugs can survive the process, then people who are kettle souring to avoid contamination might still get it. That would excite me, but maybe not them LOL.
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Re: Pomegranate Blackberry Berliner Weisse

Postby swenocha » Sun Jun 18, 2017 2:17 pm

As to why it was more sour than expected? Not sure. I didn't expect that, because as you stated the boil should have taken care of things. Maybe some left over funky bacteria from the sour fermenter is a guess but not sure. But... at time of putting in the fermenter there was barely a sour. Now it is pretty tart.

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Re: Pomegranate Blackberry Berliner Weisse

Postby swenocha » Sun Jun 18, 2017 2:21 pm

@blackduck, I definitely get some from the juice still. A nice subtle fruit backbone. Really happy with this.

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Re: Pomegranate Blackberry Berliner Weisse

Postby swenocha » Sun Jun 18, 2017 2:24 pm

Just reading back and noticing your replies @Mashani. I think we're on the same train of thought...

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Re: Pomegranate Blackberry Berliner Weisse

Postby swenocha » Sun Jun 18, 2017 2:27 pm

@blackduck, I used the same goodbelly you did (I really should read everything and organize one coherent post... lol...).

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Re: Pomegranate Blackberry Berliner Weisse

Postby BlackDuck » Sun Jun 18, 2017 2:40 pm

Mine has a subtle fruitiness to it also. Sounds like our fruit flavor is probably pretty close.

Mine has been on the gas for a week. I should probably pour a glass and give it a taste.
ANTLER BREWING
Drinking
#68 - Lemonhead IPA
#71 - Sine Nomine Pale Ale
Conditioning and Carbing
Berliner Weisse (GoodBelly Blackberry/Pomegranate)
Fermenting

On Deck
Dead Pony Club - DIY Dog

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