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Thanks to all for the advice. I switched to DME and adjusted the ratio of pilsner extract to wheat extract ratio to get the actual wheat percentage to about 50-50. I know the style is supposed to be quite light bodied, but the malt flavor seemed one dimensional when I used only the extract even...

Sorry for calling the steep a boil, I do hold my temp around 160 while steeping. I don't have the equipment to do a full on sour mash - hence the extract brewing. Now I'm confused though - why drop the pils LME? I'm basing this off the Berliner Weisse recipe in "Brewing Classic Styles" which...

Two pounds for two days? That's a lot of steeping grain and quite a long boil!

Thanks for the advice! I'll try steeping a half pound of each and see how it comes out.

I'm planning on brewing a Berliner Weisse soon. In my last batch I used half wheat LME and half pilsner LME and it came out pretty well, but this time I'd like to give it a bit more depth with some steeping grains. Does anyone have any recommendations on what to use? I know that steeping...

I just brewed my first Berliner Weiss last night. Its been about half a day since I pitched the lactobacillus (WPL677, no starter, when the wort hit 75 F) and there's no krausen or other signs of fermentation yet. How long does it take for lacto to develop a krausen? I was planning on waiting...