Author Topic: Help with Berliner pellicle.  (Read 3645 times)

Offline 1vertical

  • Brewmaster General
  • *******
  • Posts: 2525
  • [1131.2, 279.6] Apparent Rennerian
    • View Profile
Re: Help with Berliner pellicle.
« Reply #15 on: July 11, 2013, 10:30:31 PM »
Two words
"Champagne Bottles"  :)
A fine is a tax for doing wrong. A tax is a fine for doing well.

Offline durschad

  • 1st Kit
  • *
  • Posts: 18
    • View Profile
Re: Help with Berliner pellicle.
« Reply #16 on: July 13, 2013, 08:01:58 AM »
Wait at least until the pellicle falls.  I've done a few sours and patience (and the bugs) is the best ingredient for these.

Offline ynotbrusum

  • Senior Brewmaster
  • ******
  • Posts: 1004
  • Da mihi sis cerevisiam.
    • View Profile
Re: Help with Berliner pellicle.
« Reply #17 on: July 13, 2013, 08:35:50 AM »
My last Berliner kept chugging for months (ma in October, kegged and consumed at a Cinco de Mayo party this past spring....  If you want it quick, then you should do a sour mash, then boil or approach 180f for short time then chill and pitch the yeast at ambient temps;  or skip the Brett and go with the straight lacto pitch followed by the yeast a few days in.  At least that is what I read from experienced sour guys around here.
Hodge Garage Brewing: "Brew with a glad heart!"

Offline rainmaker

  • Cellarman
  • **
  • Posts: 88
    • View Profile
Re: Help with Berliner pellicle.
« Reply #18 on: July 13, 2013, 09:06:08 AM »
My last Berliner kept chugging for months (ma in October, kegged and consumed at a Cinco de Mayo party this past spring....  If you want it quick, then you should do a sour mash, then boil or approach 180f for short time then chill and pitch the yeast at ambient temps;  or skip the Brett and go with the straight lacto pitch followed by the yeast a few days in.  At least that is what I read from experienced sour guys around here.

Hmm, this is an interesting thought.  Straight lacto pitch for a few days then yeast.  There is some white labs berliner yeast I saw at the lhbs that I may pick up

Offline morticaixavier

  • Official Poobah of No Life.
  • *
  • Posts: 5688
  • Davis, CA
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Help with Berliner pellicle.
« Reply #19 on: July 13, 2013, 12:24:15 PM »
My last Berliner kept chugging for months (ma in October, kegged and consumed at a Cinco de Mayo party this past spring....  If you want it quick, then you should do a sour mash, then boil or approach 180f for short time then chill and pitch the yeast at ambient temps;  or skip the Brett and go with the straight lacto pitch followed by the yeast a few days in.  At least that is what I read from experienced sour guys around here.

Hmm, this is an interesting thought.  Straight lacto pitch for a few days then yeast.  There is some white labs berliner yeast I saw at the lhbs that I may pick up

you can do that to. pitch lacto only and hold the temp around 100*f for a few days till you get your sourness then heat to 180 or above and chill and pitch.
"Creativity is the residue of wasted time" - A. Einstein

Jonathan I Fuller

Offline rainmaker

  • Cellarman
  • **
  • Posts: 88
    • View Profile
Re: Help with Berliner pellicle.
« Reply #20 on: July 17, 2013, 11:03:23 AM »
I'm thinking of dropping in some peaches and letting it sit on those til fall. Thoughts?

Offline kylekohlmorgen

  • Senior Brewmaster
  • ******
  • Posts: 1163
    • View Profile
    • The South House Pilot Brewery
Re: Help with Berliner pellicle.
« Reply #21 on: July 22, 2013, 10:32:05 AM »
What does it taste like?
@southhousebrew

Indianapolis, IN

Recipes, Brett/Bacteria Experiments:
http://southhousepilotbrewery.blogspot.com/

Offline rainmaker

  • Cellarman
  • **
  • Posts: 88
    • View Profile
Re: Help with Berliner pellicle.
« Reply #22 on: July 22, 2013, 12:25:36 PM »
What does it taste like?

Haven't tried it. Didn't want to disturb the pellicle.

Offline kylekohlmorgen

  • Senior Brewmaster
  • ******
  • Posts: 1163
    • View Profile
    • The South House Pilot Brewery
Re: Help with Berliner pellicle.
« Reply #23 on: July 22, 2013, 01:31:37 PM »
What does it taste like?

Haven't tried it. Didn't want to disturb the pellicle.

Before you decide what to do with it, how long to age, what fruits to add... taste it. Decide if its worth the fermentor space and if fruit will complement the beer.
@southhousebrew

Indianapolis, IN

Recipes, Brett/Bacteria Experiments:
http://southhousepilotbrewery.blogspot.com/