tag:blogger.com,1999:blog-7860474706694126339.post1853093633379704151..comments2024-03-28T05:21:57.798-07:00Comments on Lewybrewing: Delbrück-Berliner WeisseLewyhttp://www.blogger.com/profile/04706904636362867519noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-7860474706694126339.post-23309866023852635822014-04-08T08:13:08.100-07:002014-04-08T08:13:08.100-07:00Thanks for the information, uncle or not its just ...Thanks for the information, uncle or not its just a homebrew beer name. However interesting it may be. Lewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-54350417009441648132014-04-07T07:40:49.565-07:002014-04-07T07:40:49.565-07:00The author is crediting the wrong Dr. Max Delbrück...The author is crediting the wrong Dr. Max Delbrück in this article. The correct Dr. Max Delbrück is Dr. Max Emil Julius Delbrück (1850 to 1919). He was the uncle of the Dr. Max Delbrück to which the author is referring. Max Emil Julius Delbrück was a peer of Emil Christian Hansen (the first person to produce a pure yeast culture), which makes him one of the founding fathers of the field known today as microbiology. The two scientists battled it out in the early days of pure yeast culture-based brewing. Max Emil Julius Delbrück's method of pure culture creation was known as "Natural" Pure Culture. Delbrück's approach differed from Hansen's approach in that it was a brewery-based method of producing pure cultures versus a laboratory-based method of producing pure cultures; hence, it was considered to be a more practical approach to pure culture management. The yeast species Saccharomyces delbrückii (a.k.a. Torulaspora delbrückii or simply German Weizen bier yeast) is also named after Max Emil Julius Delbrück.<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-61734076868528635072012-05-23T17:19:00.512-07:002012-05-23T17:19:00.512-07:00I just eyeballed it. The starter was big in the 1...I just eyeballed it. The starter was big in the 1st place and with the ABV% so low I really wasn't to worried about measuring anything. For pouring the starter, I used a funnel with a screen and poured it all in. I was a little unsure about this process but I really had no other choice at the time.Lewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-73285564911243516112012-05-23T17:14:34.253-07:002012-05-23T17:14:34.253-07:00Great info! I had a few Q's if you don't m...Great info! I had a few Q's if you don't mind. Did you just "eyeball" how much of your starter went into the gallon jugs vs the carboy or did you measure it somehow? Did you decant first?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-66641080468574523602012-04-10T14:22:48.226-07:002012-04-10T14:22:48.226-07:00As for the kegging set-up, I would use a picnic ta...As for the kegging set-up, I would use a picnic tap or plan to clean/replace the draft lines after. Plus it would kinda be a secret tap for "real" beer drinkers only. For the keg I have one sour keg but I don't think I am to worried about doing a normal beer in it afterwards as long as I replaced the seals/o-rings.<br /><br />I am going to dedicate a tap to full time sour beers. I have 4 real taps with a picnic tap inside for my bourbon aged beers.<br /><br />I also have everything that touches "sour" beers with a red piece of electrical tape around it. This helps me mark my sour products lessening the chance of cross contamination.Lewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-84013822782839735022012-04-10T14:11:18.732-07:002012-04-10T14:11:18.732-07:00Nice. I'm going to try a similar recipe/proces...Nice. I'm going to try a similar recipe/process within the next week and plan kegging it too. This will be my first sour beer. Anything you do differently with your sour keg? Do you have a sour only beer line? I only have two taps on my kegerator so I don't want to commit a tap to sours full-time, but will planned on having a sour corny and anything plastic (siphon, carboy, thief). Thanks for responding.Adamhttps://www.blogger.com/profile/13376203228699066628noreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-16852446997946175812012-04-09T11:51:41.201-07:002012-04-09T11:51:41.201-07:00That is a really good question. At first it was a...That is a really good question. At first it was an issue of space in the kegorator, now it is a question of how long I want to wait. The beer is really cleaning up nicely compared to the pictures above. Now that I have space in my sour keg it is about time to move it along to the draft line. I am really shooting for it to be on draft by the end of MayLewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-64333204717764207022012-04-09T11:01:53.022-07:002012-04-09T11:01:53.022-07:00How long are you planning on letting it go before ...How long are you planning on letting it go before kegging?Adamhttps://www.blogger.com/profile/13376203228699066628noreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-11279568078299131162012-04-04T11:02:05.641-07:002012-04-04T11:02:05.641-07:00The starter did have a small pellicle in the one g...The starter did have a small pellicle in the one gallon jug. Once it was pitched the Lacto went crazy and the pellicle did not reform. It was more of a Krausen looking fermentationLewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-83823933781982291982012-04-04T10:28:14.584-07:002012-04-04T10:28:14.584-07:00I just did a homemade lacto starter (raw grain/hot...I just did a homemade lacto starter (raw grain/hot water). It started right away nice and frothy, but has developed a pellicle after 4 days. I can't really tell by your pictures, but did your starter have a pellicle? I'm just worried that I have something other than Lacto in there.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-31025636561198412702012-03-06T16:34:37.736-08:002012-03-06T16:34:37.736-08:00Totally. I was surprised at how many of my friends...Totally. I was surprised at how many of my friends enjoyed it. Being all the way down in Tasmania we don't have access to any commercial examples. I'd love it if some local breweries gave it a go.Nickhttps://www.blogger.com/profile/18150341970142747110noreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-10749154985729984222012-03-06T10:38:47.357-08:002012-03-06T10:38:47.357-08:00I'm really excited about this one to. I think...I'm really excited about this one to. I think this is a great style that is forgotten in the craft/homebrewing world.Lewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-7860474706694126339.post-16617313775986114052012-03-06T07:57:44.871-08:002012-03-06T07:57:44.871-08:00Sounds great! Looking forward to hearing how it tu...Sounds great! Looking forward to hearing how it turns out. <br /><br />I brewed a Berliner using the self souring method. I was very happy with it but I'd like to give the other methods a try too.Nickhttps://www.blogger.com/profile/18150341970142747110noreply@blogger.com