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Author Topic: Help with Berliner pellicle.  (Read 7486 times)

Offline 1vertical

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Re: Help with Berliner pellicle.
« Reply #15 on: July 11, 2013, 11:30:31 pm »
Two words
"Champagne Bottles"  :)
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Offline durschad

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Re: Help with Berliner pellicle.
« Reply #16 on: July 13, 2013, 09:01:58 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.

Online ynotbrusum

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Re: Help with Berliner pellicle.
« Reply #17 on: July 13, 2013, 09:35:50 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.
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Offline rainmaker

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Re: Help with Berliner pellicle.
« Reply #18 on: July 13, 2013, 10:06:08 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

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Re: Help with Berliner pellicle.
« Reply #19 on: July 13, 2013, 01:24:15 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.
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Offline rainmaker

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Re: Help with Berliner pellicle.
« Reply #20 on: July 17, 2013, 12:03:23 pm »
I'm thinking of dropping in some peaches and letting it sit on those til fall. Thoughts?

Offline kylekohlmorgen

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Re: Help with Berliner pellicle.
« Reply #21 on: July 22, 2013, 11:32:05 am »
What does it taste like?
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Offline rainmaker

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Re: Help with Berliner pellicle.
« Reply #22 on: July 22, 2013, 01:25:36 pm »
What does it taste like?

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

Offline kylekohlmorgen

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Re: Help with Berliner pellicle.
« Reply #23 on: July 22, 2013, 02:31:37 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.
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