Berliner Weiss/Lactobacillus/brewing with bugs

[Lerxst]

Who has brewed a Berliner Weiss or brewed with Brett &/or Lacto?
Mash hop w/ no boil?
Did you just give everything a good scrubbing and continue on or did you use dedicated bug brewing gear?

I've been thinking about getting a berliner in the pipeline as a nice summer refresher and wouldn't mind hearing tips from folks that have brewed a few.

[DrunkenSatyr]

I am about to start using bugs but I am using equipment that will never come in contact with any of the other beer gear. Glass carboy all the way with airlock of its own and a SS racking cane that can be boiled with new tubing.

[Ó Flannagáin]

I want to do a fekkin berliner bad. I have no idea how to approach it though.

[Lerxst]

Here's a rather interesting thread over on the Northern Brewer forum on brewing a Berliner:

http://forum.northernbrewer.com/viewtopic.php?t=43587

I have some kolsch yeast slurry left over that might be going into this project.

[Ryanh1801]

Don't be scared of the bugs.. :).. If you want something ready for summer, I would just use the kolsch yeast and some Lactobacillus. The brett will take some time to work, and probably will not be ready for summer. I have heard that pitching the lacto first and then 24 hours later will help produce a more sour beer..

[Lerxst]

Anyhow what I am noticing is this trend:

50% pils (aprox 3lbs) 50% Wheat
Single Decoction/multi step mash
10 IBU mash hop
No boil
Primary ferment with a german ale yeast & lacto in 1:3 ratio & pitch fresh yeast & lacto at bottling
Short primary w/ 1 week secondary
Bottle condition warm @ w 4.5 vol CO2

[Ryanh1801]

I really don't see the need to re-pitch.. specially the lacto. I saw where that guy says that, but I would like to hear his reason for it.

[Ó Flannagáin]

No boil? Will the lacto completely take over or something? Seems sketchy to not boil at all

[Ryanh1801]

No boil? Will the lacto completely take over or something? Seems sketchy to not boil at all

This was done with some of the BW in Germany. I believe lacto dies off at 130, so that will not be a factor. Some people just do a quick 15 min. boil with them, I believe thats what BYO's recipe calls for.

[Lerxst]

I really don't see the need to re-pitch.. specially the lacto. I saw where that guy says that, but I would like to hear his reason for it.

It's not addressed in his posts but I have read in the past that it's to ensure that you have enough lacto in the finished product to have a firm presence. If I go down this road, I'll just wait and see at bottling time.

[Redweasel]

Interesting. If someone tries this I'd really like to know how it turns out. I've been trying some crazy beers lately.