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From Justin Amaral at Mainiacal Yeast, a description of the unique yeast that will be used: OG Berliner Blend - These microbes are all directly from original Berliner breweries, most of which are long out of business. They were obtained from old, unopened bottles that were decades old, thanks to Benedikt Koch and Richard Preiss. It contains one Saccharomyces c, one Lactobacillus and two Brettanomyces a strains. Contrary to popular belief, Berliners were never kettle soured. They were always a mixed fermentation, leaving for a very complex beer that could be aged but was usually drunk earlier on. This is a beta round so it is not the same cell count as our normal plans - for larger batches we suggest creating a starter. Give the starter around six days before pitching to allow the Brettanomyces to grow to cell mass. We are super excited to finally offer this, as we really want to see the re-invigoration of original Berliners. If you make beers of this kind, please let us know any feedback you have on this blend. Tempuratures tolerance:: 55F - 80F Ethanol tolerance: 10% ———————— Also see: http://www.milkthefunk.com/wiki/Berliner_Weissbier http://wilder-wald.com/2017/12/08/historic-berliner-weisse-homebrew-recipe/ https://www.facebook.com/groups/592560317438853?view=permalink&id=2766240086737521 http://wilder-wald.com/2017/11/10/mashing-of-berliner-weisse/ ———————— *** NO BOIL! *** Bring to 208ºF in BK and hold for 10 minutes, cycling through pump for sanitation, instead of boiling. *** NO OXYGENATION BEFORE PITCHING *** (Per first reference) *** NO HOPS *** (Per first reference) If you ignore the Rice Hulls in the recipe it’s a 70% Wheat Malt and 30% Pilsern Malt split grist. 2019-09-19: 1L started started (boiled 1.25L wort) on stir plate. Will switch to low in a couple of days to force maintained suspension without undue o2 exposure it’s getting now on speed 4. ...I eventually, maybe after a little less than a week, turned off the stir plate and let it settle. 2019-09-30: Starter has formed a pelicile! It should be good for the next few days or a week or so. I updated TopLink's Profile 7 to match the needed mash and saved it to file and the device. 2019-10-02: Brewday: I restarted the stir plate on it's slowest setting to raise all of the yeast back into suspension. I inadvertantly got a 10 minute mash-in in which the temp dropped from roughly the target 145°F to the upper 130s. Designed mash profile started at that point, about 10:30 AM. I've decided to raise the water ratio a little by adding about half a gallon of 150°F water to submerge the BrewMometer, to get more flow over the top of the bed, and to bring the temp up a smidge quickly. This worked out well. Sparge finished at 13:00. Going to get lunch. 8oz of rice hulls prevented a stuck mash at any point. OG is 1.028 and temp is 68°F but the temp in the room is 80°F but dropping. Ambient temp is set for 68°F. That's the target for the next week. 2019-10-03: At 0730 there was regular bubbling and less than half an inch of krausen. By 1100 she was blowing yeast out of the airlock and I put a blow-off tube on. Note that I collected to much wort - I have 6.5 G - so there wasn't as much head room as usual, but she would have blown anyway. This is surprising on such a low gravity beer. 2019-10-05: Ambient temp is 68°F and carboy is at 70°F. Krausen has fallen to a fluffy and rough half inch. An Ess airlock has just been put back in place. Bubbling continues regularly (20 sec interval). 2019-10-07: Temp remains at 70°F. Refractometer reads 1.020/5.0 for a corrected SG of 1.015. Still bubbling regularly. Taste is great already. A touch sweet still but fruity and tart. Happy Brewer. 2019-10-14: Still bubbling but minimally and all the krausen has fallen back in. Time for secondary has come and it will be racked some time soon. Carboy temp is 69°F and I dropped the room temp to 65°F. Sanitizing 5G and 3G carboys as I have 6.5G of brew and 2 lbs of frozen cherries. Later in the early evening: Racked 5G to one carboy, and 1.5G ontop of 2#s of Wyman's frozen (thawed and warmed) cherries in another carboy. SG on refractometer was 1.014 or 3.57 giving a corrected reading of 1.006. Excellent! Current flavor is dry, mildly tart, and a little fruity. Needs lots of time but no off flavors presently. 2019-10-15: I split this recipe off the base today to track the fact that it has the cherries in it. Carboy temp is 65.5°F, it has a very airy krausen and is bubbling again but not that fast (10 sec period). I lowered the temp in the room one degree to 64°F. 2019-11-06: This is roughly day 35 and I have added another 2 lbs of Wyman's "DarkSweet with RedTart Cherries" after thawing. 2019-11-07: No active fermentation despite the addition of the cherries (and cherry juice from the bag). I agitated the carboy to raise the dropped yeast and hopefully bring it back into play. We plan on giving it a lot of time regardless. 2020-07-19: Racking to keg #11. Refractometer reads 4.0 brix (1.015). That is an FG of 1.009. pH measures 2.85 at 18.8C. Light, tart, cherries very evident. Quite good. Note that the numbers are all squirrelly due to the way I split this off of a larger batch. Best to get some of the specs from that batch.