Berliner Weisse (Lactobacillus)

A couple of weeks after brewing a no-boil Berliner Weisse using White Labs Berliner Blend WLP630 I brewed another no boil batch this time giving an isolated Lactobacillus strain a head start and then finishing with a clean ale strain a couple weeks later. These are my first couple batches of Berliner Weisse and I'm trying to understand how I can create the flavors I've found in the great commercial and home brewed Berliner Weisse's I've been able to sample. 

So far each batch is very different. To my surprise the White Labs blend is outperforming the isolated Lactobacillus batch in terms of lactic acid production (tartness). The Lactobacillus head start batch tastes more like a very low alcohol wheat beer with a light tang, while the white labs blend batch is puckering and smells like baby diapers. Blended 50/50 they balance each other out. Which I may do at bottling depending how these age. Aged only five months at this point I'll check back in another.

Brewed with Wheat Malt, Torrified Wheat, Unmalted Wheat, Pale Two Row. First wort hopped with Delta. 

1 comment:

  1. I have had one aging for three months. I did decoction mash and boiled for 10 minutes. Pitched a bend of Wyeast pure Lacto and Wyeast European Ale at the same time. Last sampling it has a balanced tartness but I want it more aggressive.