I am considering brewing Berliner Weisse. So far the plan mash so as to have a dextrinous wort, and conduct primary fermentation with normally with my light/amber hybrid yeast strain, then harvest this yeast for repitching. The Berliner then gets separated for secondary fermentations on brettanomyces and lactobacillius, then blended back together down the line for packaging.
The target ABV will probably be 4.1%-ish, with the primary fermentation contributing in the neighborhood of 3-3.5% ABV.
I don't think the FAN levels would be low enough to be detrimental to yeast health since the OG will be in the proper range, even though the primary yeast won't 'complete' the fermentation, and that I am probably over thinking this, but I wanted to throw it out there.
The target ABV will probably be 4.1%-ish, with the primary fermentation contributing in the neighborhood of 3-3.5% ABV.
I don't think the FAN levels would be low enough to be detrimental to yeast health since the OG will be in the proper range, even though the primary yeast won't 'complete' the fermentation, and that I am probably over thinking this, but I wanted to throw it out there.
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