tag:blogger.com,1999:blog-8564275843330658169.post1017033431716739731..comments2016-05-09T13:42:20.793-07:00Comments on Ingenuity Brewing Blog: Berliner Weisse Testbarfdiggshttp://www.blogger.com/profile/09856658350356285434noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8564275843330658169.post-28712256582096211142014-01-12T14:26:47.644-08:002014-01-12T14:26:47.644-08:00Great post. I have been exploring various lacto c...Great post. I have been exploring various lacto cultures and I managed to get one going from a dry yoghurt starter. It seems to be homofermentative as it didn't bubble at all and even though the pH has dropped down to 3.4, there was no drop in gravity (according to my refractometer). So far I have only done a 500ml 1.036 starter. Kept at 40C with an airlock, no stir-plate. After 8 days it had dropped to a pH of 3.4. Tastes very sour but clean. Still has quite a lot of sweetness in the background (almost tastes like fake sweetner in there) but some yeast would surely sort that out.<br /><br />I cooled the starter in the fridge to let it settle out, poured off the wort/beer and now have three white labs vials of the stuff in the fridge. Next step is to do some 1 gallon DME brews, sour the wort at 40C, boil again and then ferment with sach or bret. Might also try one where I pitch lacto and yeast and just see where it goes :)Stefan Wiswedelhttps://www.blogger.com/profile/05096665469026471290noreply@blogger.comtag:blogger.com,1999:blog-8564275843330658169.post-164017952608542202013-07-10T15:49:15.192-07:002013-07-10T15:49:15.192-07:00Thanks for the info regarding the yogurt Berliner....Thanks for the info regarding the yogurt Berliner. I'm planning on doing this within the next 2 weeks, so I'll get a starter going on the yogurt and set the ferm chamber up to hit around 90 F. Will check your post when its up. barfdiggshttps://www.blogger.com/profile/09856658350356285434noreply@blogger.comtag:blogger.com,1999:blog-8564275843330658169.post-32734796287591189772013-07-10T15:43:31.917-07:002013-07-10T15:43:31.917-07:00Just a heads up on the yogurt one. I did a 5.5 ga...Just a heads up on the yogurt one. I did a 5.5 gallon batch and it is at 5 weeks now, it fermented down to 1.005 as of last week, lots of DMS to start, fading with time, light lactic twang as of 4 weeks. I plan on bottling this weekend with Brett from Elysian's Mortis. Will post my recipe and notes on my blog early next week. Good luck with the experiment. If I go this route again I will make a starter and keep temps higher (I did ambient in the garage between 65-92*F).jbakajust1https://www.blogger.com/profile/18295072291268315993noreply@blogger.com