[klickitat jim]

Just started the boil. I'm shooting for something similarish to a Berliner Weiss but ale, and bit more color, and PNW character.

6# GW Munich 10L
5# GW Washington Select
Mashed at 145°

No bittering hops
2oz Willamette at 10 min

I did a 2L starter of lacto, ran it for a week. Decant and pitch at 85°. Run that for a week then chill to 65° and pitch a starter of 1332 NW Ale.

I'm looking forward to the results.

[redbeerman]

Be patient Jim.  You will start noticing the aroma first, but it takes a while (3 months minimum in my experience) before you will detect any real tartness in the beer.  Good Luck!

[klickitat jim]

Cool. I guess in the new Bjcp guidelines this would be a 28B.

[klickitat jim]

Be patient Jim.  You will start noticing the aroma first, but it takes a while (3 months minimum in my experience) before you will detect any real tartness in the beer.  Good Luck!

I might bottle condition this one. Maybe if it's any good I'll enter it next spring.

[kylekohlmorgen]

Cool. I guess in the new Bjcp guidelines this would be a 28B.

Cascadian Sour Ale? 

Be patient Jim.  You will start noticing the aroma first, but it takes a while (3 months minimum in my experience) before you will detect any real tartness in the beer.  Good Luck!

Pitching a healthy amount of Wyeast 5335 without yeast, I've gotten berliner-levels of acidity in 10 days or so. It can also take several weeks/months. Depends on hop charge, starter size/health and temperature. Jim's got the right idea w/ a decent starter and keepin' her warm. I would think 2 oz of hops would really slow lacto down, though. If you want hop character, dry hop.

You could start a bit higher (100F) because the temp will fall off little by little. Tasting should tell you when its ready to cool/pitch yeast.

[klickitat jim]

Cool. I guess in the new Bjcp guidelines this would be a 28B.

Cascadian Sour Ale? 

Be patient Jim.  You will start noticing the aroma first, but it takes a while (3 months minimum in my experience) before you will detect any real tartness in the beer.  Good Luck!

Pitching a healthy amount of Wyeast 5335 without yeast, I've gotten berliner-levels of acidity in 10 days or so. It can also take several weeks/months. Depends on hop charge, starter size/health and temperature. Jim's got the right idea w/ a decent starter and keepin' her warm. I would think 2 oz of hops would really slow lacto down, though. If you want hop character, dry hop.

You could start a bit higher (100F) because the temp will fall off little by little. Tasting should tell you when its ready to cool/pitch yeast.

I have a dual stage freezer which is at 85° right now with only 60° outdoor temps. So it should stay at 85° for the full seven days.

I'll have about 10 IBU. I was hoping that wouldn't inhibit too much

[reverseapachemaster]

Don't be afraid to push that warmer. I would target 100-110F.

[klickitat jim]

Ive been keeping an eye on it. Its holding 85 in the day time, drops a couple by early morning,  so looks like im at my limit. Maybe an extra heat pad dropped in would help. Ill go do that. Thanks for giving me the idea!

[klickitat jim]

Done. I set the controller for 95 and tossed in a second heat pad that will just run all the time. I'll check it when I get home from work a 10pm and see where its at.

[klickitat jim]

Stopped by to check. The beer is up to 85 now. So I dialed my cold side up to 100 to keep the freezer from defeating my extra efforts. And I left the hot side at 95 . Oooh this should be a dandy

[troybinso]

Yeah, I would expect the lacto to start working immediately at that temperature and get some souring within a week. Did you pitch the yeast at the same time?

[klickitat jim]

Yeah, I would expect the lacto to start working immediately at that temperature and get some souring within a week. Did you pitch the yeast at the same time?

Nope, I did a 2L starter for the lacto for a week. Decant and pitch. I'll be doing a starter for my 1332 and probably pitch that sunday.

[troybinso]

Which version of lacto did you use? I used the wyeast special release 5223 and it doesn't require any yeast.

[klickitat jim]

I used 5335. Just checked my freezer controller and the extra heat pad did the trick. The beer is at 94º at 9am, so yee haw

[klickitat jim]

Pitched my 1332 yesterday. It had been at 95º for 8 days then chilled to 65. I oxygenated because I figured with that heat it would have zero O2. Checked it this morning and looks like some krausen but no airlock activity yet. I guess my theme for this week is patience