A blend of a traditional German Weizen yeast andLactobacillus to create a subtle, tart, drinkable beer. Cantake several months to develop tart character.Perfect fortraditional Berliner Weisse. Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F (20-22°C) Alcohol Tolerance: 5-10%
Reviews provided by White Labs:
"Brew took on an interesting layered appearance ... " By: BasementBeerWorks Date: May 30, 2011 Beer Brewed: Berliner Weisse Comments: Brewed in one day with a 1 minute boil, no starter. Pitched at 76 degrees OG around 1.033, sat for primary in a basement with an air temperature of around 65 degrees. Really nasty sour smell stank up the basement for a while, but disappeared after about five days. Beer smells like sulfur and acid. Yeast worked quickly and airlock activity after about a week has slowed to minimal. Brew took on an interesting layered appearance and tastes surprisingly sour...more of a lactic-tasting sour taste...two weeks in primary should just about do the trick.
" ... I did not want to ferment to warm ... " By: Jon Date: April 30, 2011 Beer Brewed: Berliner Weisse Comments: Made a starter with this blend then pitched into wort. The yeast went straight to the bottom of the carboy and sat there, with no active fermentation for 18 hours. I had to swirl the carboy every few hours to keep the yeast roused to get it to start working. Part of this may be that my fermentation area is only 62F, but I did not want to ferment to warm and get a lot of esters.
"Don't be alarmed if ... " By: Mathew Jones Date: March. 6, 2011 Beer Brewed: Berliner Weisse Comments: This blend produces an ungodly amount of hydrogen sulfide. Don't be alarmed if you're 3 weeks in and the fermenter smells like concentrated rotten eggs, it takes about a month for it to dissipate for me, at which point not a trace of that odor remains. Many people choose to ferment warm at first in order to give the lacto the best chance to gain a solid foothold before the yeast can dominate it, but I highly advise against this practice because it generates a ton of esters and winds up resembling a Belgian Wit more than a Berliner Weisse.