This is an impromptu brew night. I received inspiration for a Berliner Weiss, so I have decided to cram it in between my brew weeks. This one may be cutting it close, as I plan to brew my APA when my LHBS receives my 7C hops.
I am brewing Jamil’s recipe from Brewing Classic Styles, but have switched up the yeast for German Ale. It attenuates a little better than European Ale, so it should perform a little better in the acidic environment. For a starter I will pull 100mL off of the boiled wort (not worried about the 4IBUs of hops).
I picked up a cheap Ale Pale from my LHBS, so that will now go into my sour equipment. I also have an old auto siphon that will be dedicated as well.
My goal is to hold this wort at 115F for 2 days, then chill it to 67 and pitch the German Ale yeast.
Edit 7/26/14 2:50AM: Always check ALL of your equipment. I woke up feeling that something was not working right. I went downstairs and saw that the temperature has dropped to 110F. I plugged a fan into the heating side of my temp controller setup, waited 10 minutes, and saw that it never kicked on. I tested it two weeks ago, but must have knocked something loose. Unfortunately I need to get up for a charity event in the morning, so I can’t fix it tonight.
Edit 7/26/2014 8:30 Last night I woke up at 3:30, concerned that I wouldn’t make this batch work. So I took the reptile rope and carefully coiled it around the bucket. I then decided to plug it directly into the power strip. Now, 5 hours later, so am sitting dead at 110F. Talk about luck. Hopefully by tomorrow the lactic acid will soured to a nice head start, so then I can drop it and pitch the ale yeast. Gravity 1.033
Edit 7/27/2014: Gravity is at 1.030. Refactometer (used only to monitor movement) is at 7.2. No noticeable sourness yet, but the malt flavor has started to soften
Edit 7/29/2014: pitched the yeast at 65F. Set the chamber to 67F. 7 brix.
7/30/3014 3.5 Brix. Weird slight honey aroma and flavor