|Enjoying an 1809 Berliner Weisse on brewday|
5# Wheat malt
1 oz Hallertau
Sour mash + 1809 dregs + year old Wyeast Berliner Weisse Blend
6/20 MASH (after Brownie):
Single infusion, 12.5 qts @ 165, doughed in, temp @ 149F
30 minutes in, temp @ 147F
60 minutes in, temp @
After XX minutes, temp is now at 120F. Added handful of grain and put in garage covered in blankets.
6/21 TEMP CHECK:
10:30AM - 105F, no lactic aromas yet, nothing visual either.
6/24 pH CHECK:
|The sour mash|
6/25 - As of 8AM, there was no activity, and the temp was about 68. Pulled my Kolsch yeast and smacked it... pitched Kolsch around 8PM
6/26 - 8AM, very thin layer of foam and bubbles on top... almost thought it was a pellicle at first, but they were definitely clean.
6/26 - 8PM - definitely active now. Temp steady at 64 (on outside of carboy)
6/28 - 8AM - looks like its krausened already, but still bubbling in the airlock. Temp around 66 on outside of carboy. Fermentation chamber working like a frickin charm.