Berliner Weisse | Kettle Souring Beer

RECIPE FOR 5 GALLONS:
3 lbs Pilsner; German
3 lbs Wheat Malt, Pale
0.75 oz Tettnang [4.50 %] - Boil 15.0 min
1.0 pkg German Ale (Wyeast Labs #1007)
1.0 pkg Lactobacillus (Wyeast Labs #5335)

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Created by: Martin Keen

[AlbeeSoaring]

I had a Berliner Weisse from north coast brewing that they call a tart cherry beer. They say they make a berliner weisse then add cherry juice. It was a very good tasty beer that went down so easy on a hot sunny day.

[manueljulianrodriguez]

i have been waiting this for sooo long, all the sour beers
Great videos always martin

[WreckedBrewery]

I just got the new Samsung Galaxy 21 and loving it's camera. Your iPhone 12 Pro Max footage looks great! I'm going to be doing my first kettle sour this coming week. I'm pretty excited to try this out. Cheers!

[edwardbowers]

The comment about the colour reminded me, Berliner Weisse goes really nicely in in a shandy, definitely worth a try. Also, Berliner Weisse is very good with fruit cordial (I believe it's served this way in Berlin). I tried raspberry and blackcurrant (separately, that is) and really enjoyed both.

[Hannes_Lind]

I like my sours around pH 3, 3, thats perfect for me. Next time try add fruit in the fermentor especially raspberry and use Citra hops, awesome summer thirst quencher.

[woodshedbrewingco.]

Great video Martin! Ive been brewing sours for quite some time now. Found 3.4 to be a great spot for most peoples taste. Ive used a full quart of Goodbelly Good shot. Pitch it and in less than 24 hrs Im at 3.4. Sláinte!

[PortlyGentleman]

That’s one of my favorite styles I discovered quite quite recently Philly sour is the way in my opinion! I can spot the difference between the iPhone footage. I’m thinking the footage from the 16 mm and the M50 look the best! 🍻

[ilor]

Yes, I once asked for sours, I hope you will make gose next time, I am really into that type of beers, salty and sour, that's what I love! Thanks for the video.

[Mister_Optimize]

There's an even simpler kettle souring method. After your normal mash is complete add acidulated malt and let it sit at 72C (162F) for 15-30 minutes. It's essential you do this at the end or your conversion will be bad due to a too low pH in the mash.

Can't wait till you get to sour Belgian beers. Much better and more complex than the German ones.

I have a funky sour saison in the fermenter for 7 months now (Brett Brux Drie, no normal beer yeast). Hope to bottle it in another 5 months.

[austin]

Nicely done. I might have to brew one of these now. I heard it's also common to back-sweeten these with fruit juice or syrup.

[smitty]

Good start on kettle sours. Here are a few tips and tweaks:
1) purge your souring vessel of oxygen with CO2 and seal up completely with something like plastic wrap. Lacto thrives in an anaerobic environment.
2) sour a little higher at 100.
3) take the PH to around 3.3 as others suggested. That is the sweet(or sour) spot.

Good belly mango does a fine job of souring by the way. Best to go with 100% lactobacillus plantarum.

[alleks]

In Germany we normally drink it with raspberry, woodruff or strawberry sirup

[Brew]

Have tried the lactic acid only method... Not as nice as the kettle sour method. The culture growth phase really gives a nice depth to the flavors that you don't get with acidification only. The probiotic I use gives a real nice mango character.

[xander]

On the Camera side of things, I definitely think the usual camera beats the iPhone but the iPhone is still definitely doing a great job!
Personally of all sour beers, for me it has to be Lambic.

[canadianJaouk]

Ever considered using phosphoric acid instead of lactic? You can get a large bottle of 85% on amazon which will probably last a lifetime of brewing. It's more flavor neutral than lactic acid (and cheaper)

[chuckjohnrussell]

Hey man not sure what impact that wild and sour blend has on final pH, but I use IBS probiotics and it’s not unheard of for me to get down to 3.2 pH just from the kettle souring alone in my berliners, so you don’t need to add lactic at the end, it’s dropped down far enough, and it’s a bit more cost effective.

Really, any lactobaccillus source will work, I’ve even heard of people using a tiny bit of sauerkraut or kimchi to kick the sour

[derekstalker]

iPhone shots were colour saturation bad and sound was muddy

[TTweten]

Something that will improve the freshness of a kettle sour is purging the headspace with CO2 and being extremely diligent with sealing out O2. Oxygenation will still degrade flavors even if you boil after!

[TTweten]

Phone is impressive, but the professional cameras make that extra 10% quality that really makes your production value shine (imho)

[uksam]

Lactobacilius sounds like the Monty Python version.