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I think I figured out what happened. On brew day I could only get down to about 80 degrees with my plate chiller and it took me about 3 hrs to get from 80 to 70 in my conical and I pretty much preselected perfectly for a lacto contamination. Next time I am rigging up a prechiller. I also...

Just German ale yeast. The batch with fruit has some growth on the fruit.

Pfgonzo. I brewed a berliner where I soured in the kettle to a pH of 3.4. I then boiled for 60 minutes and split the batch to add fruit to half and dry hop the other half. The picture is what I saw when I went to dry hop. Still not sure how it got infected like that.

Today I went dry hop my sour base beer and noticed something on the surface. This base beer was sour worted down to a pH of 3.4 and then boiled for 60 minutes. I followed my usual sanitation program but it appears it still got infected in some way. This is only my 2nd sour beer, but I have...

I'm going with Amarillo and citra. I think fruity tropical hops will be good for this. I got my inspiration from le terroir. I was also considering oak spirals but I want to evaluate this base version without too much interference.

Thanks for the input. It should be tasty. The base beer has a clean sour flavor and I am going to dry hop that version.

I brewed a berliner weisse via the sour worting in the kettle method. I dropped the pH down to 3.4 and then boiled for 60 minutes. I then split the batch into 2 5 gallon batches so I would have a base version and one with blackberries and peaches. I chopped and froze the peaches and just...