I recently brewed my second ever Berliner Weisse a couple weeks ago. The first attempt was a few years ago and was a little disappointing; really low tartness and more like a basic wheat beer with a slight Belgian character.
This time I did some more research (HBT, various podcasts, NHC presentation, etc.). I pitched a lacto starter after chilling then pitched my yeast blend seven days later. The recipe isn't quite 50/50 barley and wheat but it's pretty close so I was expecting it to be fairly cloudy.
I pulled a small sample a couple days ago when the brew was 15 days old. The tartness level is awesome so this attempt is way better than the first.
What really surprised me was the clarity of this brew. Usually my brews with that much wheat tend to be hazy but this one looks like I've added gelatin or some other fining agent to help it clear. Anyone else experience anything like this with their Berliner Weisse? This is the first time I've ever pitched a lactobacillus starter a week before pitching yeast. Could the elevated lactic acid levels from the lacto's head start be contributing to the clarity?
3.75 # Belgian Pilsner Malt
3.00 # Weyermann Pale Wheat Malt
1.0 oz Aged Debittered Hops (Mash hops, 0.0 IBU's)
1 package Wyeast 5335 Lactobacillus in 1L starter
1 package Wyeast 3191 Berliner Weisse Blend
Mashed at 150F for 90 minutes, 15 minute boil.
And here's a pic. Sorry for the quality, I think it's so clear that my iphone had a hard time focusing.