I just picked up a bottle of 1809 Berliner Weisse brewed by Prof. Fritz Briem. I noticed it had a good bit of sediment on the bottom. Any thoughts on whether or not this would provide a nice Berliner weisse culture?
The problem is that lactobacillus needs a head start to get ahead of the yeast. If it is both in the dregs, you'll never get it to come out sour enough.
Gotcha. I have some Wyeast lacto on its way and I've read that it can be pretty mild so maybe I will pitch that ahead of time and then pitch the dregs with the sacc a few days later and hope it adds complexity.