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Either approach works. You'll probably be able to get more oxygen in there with the aquarium aerator.

Austin Homebrew Supply is a great alternative. I've ordered twice from them since sheltering-in-place, and their customer service has been incredibly responsive, often replying in a couple hours. They also still have free shipping for orders over $55. Grain prices are much higher than NB...

One other piece of advice for higher gravity brews: oxygenate at least once during fermentation. Yeast need oxygen to grow, and they'll only grow to so many generations without oxygen. Stirring once or twice during fermentation to introduce oxygen will help you achieve your terminal gravity...

Results are in! Overall, very pleased with this beer. Fairly persistent head with the pour. Big sour aroma; you know this is a sour beer from the start. Taste: Moderate to moderate-high sour flavor, with hints of lemon. Great finish of bready malt from the high use of wheat malt. No noticeable...

Thanks for offering, but I don’t have a way to measure TA. Should I considering changing my process at all with 78% AA? I’m thinking it was pretty close to what I was shooting for, so nothing to worry about. Perhaps I’ll drop mash temp to 149-150 next time to make the wort a little more...

Kegged the beer over the weekend. Final gravity of 1.007; 78% AA. I suppose it could be due to the mash temp or amount of yeast pitched. Although slightly higher than the style range, I'm sure it will taste great. Initial impression at room temp and flat was a good sour flavor without being...

I skimmed it. Lots of good information! I'll circle back around to read more in depth later.

Here’s a video from the 2012 Homebrew Con with Wyeast discussing Berliner Weisse souring experiment results. It would be interesting to see how a Berliner would turn out using a lager yeast.

The yeast appear to have finished fermentation as of yesterday afternoon (little airlock activity, no visible movement in the carboy). K-97 appears to take its time as compared to other yeasts (5 days for a 1.031 OG beer seems slow to me). I'm going to let it condition for a few days and keg...

Thanks for the feedback; I won't have to worry next time about the pH dropping too low. I also plan on using one packet for multiple batches, once I get a better scale!

Thanks for all the information! I'll let you know how it turns out.

Looks like you have some experience making sours. I have some questions I'm hoping you can help answer. How long does co-souring take? Also, what stops the souring process? Adding hops? Do you know if you can "over pitch" lacto? I was shocked to see the pH drop so rapidly (supposed to take...

As I've been stuck at home due to shelter-in-place order, I decided to try my hand at a Berliner Weisse. Although I love these beers, they require quite a bit of oversight, so until recently I haven't had the time. As my LHBS is closed due to the pandemic, I've had to rely on mail order...