Brewing and Canning Blackberry Berliner Weisse

[@WreckedBrewery]

I made a Berliner Weisse just a couple months ago. Used Philly Sour and added Raspberries and Mangoes at the end. Turned out great! Cheers!

[@williambellavance8784]

I just purchased that can seamer last month and love it. So much easier to share the brews, I always hate asking for bottles back.

[@TheHomebrewChallenge]

Really is.

[@TheBruSho]

Love that little canning setup, really makes it look easy. And now you can send me beer without having to lose your precious glass flip tops!

[@TheHomebrewChallenge]

Hahaha I’m not going to miss the days of wrapping up a glass bottle to send across country to you.

[@NikitaVorontsov]

That Berliner with so much Blackberry sounds really nice. Really need to make a Lacto sour instead of Philly Sour at some point! Really cool Can Seamer...makes me want one!

[@TheHomebrewChallenge]

Yeah a little tarter than you get with Philly Sour - or that just may have been the absurd amount of blackberry…

[@NikitaVorontsov]

@@TheHomebrewChallenge either or I gotta try that out!

[@Homebrew58]

Tapcooler does make a can filling attachment.

[@TheHomebrewChallenge]

Yes, that would have been perfect.

[@normlang1994]

Congrats on your canning success!

[@TheHomebrewChallenge]

I CANnot deny it’s pretty cool. I’ll see myself out.

[@HLBmusix]

3.2 ph is really low. The only Berliner weisse I know, that’s that sour is Berliner kindl and you usually mix it with syrup. I recommend to shoot for 3.8 to 4 and let the beer lager a bit, this way the sourness is a little more pleasant

[@TheHomebrewChallenge]

Agreed. I was shooting for 3.5-4. That lacto works fast.

[@DanABA]

Hi, I wrote the MTF wiki page for kettle souring. 3.4-3.6 is a good range. 3.8-4.0 is in the range of non-sour beer, so probably too high for the style. Plenty of commercial American Berliners can get down to 3.2. Really though, Titratable Acidity is a better measurement for perceived sourness.

[@TheMortgageBrewer]

I love my benchmark canning machine. Great video as always.

[@TheHomebrewChallenge]

Thanks!

[@tomknight2366]

Sounds delicious! I just started a Philly Sour blueberry berlinner weisse this weekend. I aspire to retry the same recipe with lacto souring sometime! And to canning some up to ship out sounds like a dream :)

[@TheHomebrewChallenge]

Awesome - good luck with the beer!

[@HopsANDgnarly]

Wow this is my kind of beer! 3.2 is a little low but I bet the blackberry helps lift it a bit. Excited to see where you go with your labels!

[@TheHomebrewChallenge]

Haha yeah label game is lacking!

[@DimpieDeBruyn]

Nice One 👍 Is McKenzie also a brewer? ... Does she have a channel?

[@Will-jd2br]

Its funny because i just added a blackberry berliner weisse to the fermenter on Sunday.

[@TheHomebrewChallenge]

Oooh yeah!

[@benhadman2812]

Beer sounds like a nice combo of flavours. I can't understand the $499 price tag for the can seamer though

[@Cvl037]

Right? Canning systems are so unnecessarily expensive

[@alexrocks135]

I love my benchmark Just canned whatever I had left over in my keg so I can brew more

[@TheHomebrewChallenge]

That’s the way!

[@zaknafein3745]

Mackenzie is a super fun reviewer, hope you have her on again in the future!

[@TheHomebrewChallenge]

Thanks, I agree!

[@The_LaughingHyena]

Oh man, this looks great. I usually do Berliner's without hops and do a staggered pitch Lacto and then a brettanomyces alongside another yeast like Kveik. If you have the ability to hold hold fermentation temperatures around 85, I found that the Brett. Clau...something or other has a real nice pineapple sort of ester at warm temps. It get's a little funky but not Jester King funky the longer it ages.

[@TheHomebrewChallenge]

That sounds… really good!

[@ninkasihomebrewer8226]

Thanks again

[@mrow7598]

I brewery at I help out at can't get many of the fruit purees he uses to and the few he can the prices shot so high up its unaffordable.

[@PetraKann]

Going though some of your old recipes in the 99 brews challenge. Are the volumes you use in UK Gallons?

[@TheHomebrewChallenge]

US gallons

[@pippenpippenger6759]

Love ❤️ I just got a benchMK too. Would love to send you a few brews. I’ve got a strawberry Milkshake IPA at the moment. Added 5lbs of strawberry purée to it 🤤

[@TheHomebrewChallenge]

Oh my!!

[@ynottonyfaris]

I may have missed the episode where you mentioned so can you clarify whether you are brewing in US or UK gallons?

[@TheHomebrewChallenge]

US gallons

[@RecipeswithBen]

Can you add campden tablets to kill any yeast before canning with these high fruit puree beers so they wouldn't referment in transit? Did you carbonate from the keg?

[@TheHomebrewChallenge]

Force carbonated in the keg, yes. Interesting idea with the Campden tablets. Would that work?

[@RecipeswithBen]

@@TheHomebrewChallenge I know it works with ciders and wine so they can then be back sweetened so I imagine it would work for beer too as it is used to kill any yeast present. I have wondered if this is what breweries are doing to stop can/bottle bombs.

[@petriksaari3384]

Great videos man! Have you thought to brew Cold IPA? Keep making good content! :D

[@TheHomebrewChallenge]

Cold IPA??

[@petriksaari3384]

@@TheHomebrewChallenge Lager like malts, but 20-30% malted rice flakes, IPA hops and warm fermented lager yeast 🍻 very pale and transparent.

[@WamBeer]

Хорошее видео,но как же окисление?Таким способом просто невозможно избежать окисления)

[@NikitaVorontsov]

Если использовать Tapcooler тогда окисление меньше раз можно углекислым газом залить. Но да, будет больше окисленя чем с бутылками.

[@WamBeer]

@@NikitaVorontsov Банки скорее для больших ребят,а нам домашним пивоварам стекло подходит,меньше окисление будет.

[@NikitaVorontsov]

@@WamBeer Вообще да, но просто прикольно)))

[@WamBeer]

@@NikitaVorontsov Согласен прикольно, а если еще полиграфию на них наносить вообще космос будет!

[@MrTwamtwam]

Martin Rules!!!!!

[@TheHomebrewChallenge]

🙌

[@jacobcb1]

Martin! Send me a beer! I'll send you one of mine!

[@TheHomebrewChallenge]

The keg is drained on that one. But I’m up for a homebrew swap.

[@TheAlchemistsBrewery]

Nice haircut

[@KevinPope]

I love your videos, but as a native of the PNW and resident of the Willamette valley, your pronunciation of Willamette causes me pain.

[@JoeGraves24]

Wil - lam’ - et stress on the lam, right?

[@TheHomebrewChallenge]

You should hear my German…

[@JoeGraves24]

@@TheHomebrewChallenge with a British role I’m sure lol