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Thanks. That's what I've ended upndoing.

First berliner weisse. Souring in the kettle.

I did the same thing only added Wyeast 5335. Wish I would have seen this thread earlier. I'll be picking up some probiotics for the next batch.

If this doesn't turn out I'll try probiotics for the next one. Thanks for all the input.

I have seen that info on MTF. I have also seen many posts from brewers that claimed success with these strains at temps over 100. We'll see. Most recent pH reading was 3.9 down from 4.6ish in 48 hours. Gonna let it go another 24 hours and see how much more change I see. If not much more, do...

A pack each of WLP677 and Wyeast 5335. No starter (wish I would have, though). Got lazy.

Great, thanks. That matches what I have ended up doing. I have taken two pH readings thus far by pulling small samples from the ball valve of the kettle - no stirring. My reptile heating pad wrapped around the kettle (attached to temp controller) is holding the wort at a steady 105 and pH seems...

Attempting my first berliner weisse, and it's currently kettle souring at 105 F. I plan on monitoring pH with pH meter; however, I am unsure of the best way to get the best measurement. Do you stir the souring wort prior to taking the measurement? I would assume so, but a everything I read says...

Attempting my first berliner weisse, and it's currently kettle souring at 105 F. I plan on monitoring pH with pH meter; however, I am unsure of the best way to get the best measurement. Do you stir the souring wort prior to taking the measurement? I would assume so, but a everything I read says...

Shop vac

It's been a while, but I remember having a good experience with GigaYeast.

I've heard of breweries harvesting from the kettle after kettle souring. They just repitch each time with no problems, just have to keep an eye on pH with each batch as successive batches can sour more quickly.

I've also heard Kai discuss german beers being mashed very thin. Closer to 2 qt/lb. Did the recipe you converted call for a decoction? Perhaps that is why.

Only thing I can add is to consider pulling more (extra 10-20%) as many people, including myself, have experienced not quite hitting that next rest temp after decoction added back to mash. If you have ability to step mash the main mash this might not be as big of a deal. Good luck and enjoy the...

Ha. That's probably the response I would get in my LHBS unfortunately. For the more technical issues google is pretty handy. And to be honest, the book How to Brew still answers most of my questions.

Also may want to ask those guys if they know the Kolbach index on the malts they carry. From what I can remember Palmer talking about, anything below 36 is considered "undermodified". I was researching this recently before I tried my first decoction. Hope that helps.

I have two of these. Work great for immediately pouring clear beer from keg. In my experience, thus far, no sediment or hop flakes. Draws beer from the top portion of the keg instead of the bottom. http://www.clearbeerdraughtsystem.com

Just added propane plumbing. Next is a sheet of durock and this baby is pretty much done.

+1 for bubble wrap taped over temp probe inside ferm chamber (converted old chest freezer). Works great. One of the best upgrades I've made during my home brew journey.

Can you slowly drop the temp? I've had pretty good success getting hops to drop by lowering temp of fermentation chamber. Follow with 48 hr cold crash, and those suckers will be stuck to the bottom of the carby for easy transfer of beer to packaging.