Berliner Weisse - Full sour wort

[GatorBeer]

Tasted a sample yesterday after being on raspberries for a week. I'm not getting much raspberry, but wow is it sour. Mouthpuckeringly so. I think the 4 days of souring was a bit too much. I will probably bottle this weekend if the gravity remains the same (1.008).

 

[bruin_ale]

Cool, so you basically did a "sour worting" technique. 4 days = maybe too much - good to know. I think I may do 2 batches, one with a more traditional lacto starter + yeast pitch and another 2 or 3 day sour worting. By all accounts, the sour worting seems to be a quick way to the end result - I'd like to compare complexity and results vs the longer lacto+yeast pitching.

 

[spenghali]

Has anyone tried splitting the batch, getting half way too sour, and clean fermenting the other half, then blending from there? Seems like that could solve a few problems.

 

[GatorBeer]

Has anyone tried splitting the batch, getting half way too sour, and clean fermenting the other half, then blending from there? Seems like that could solve a few problems.

Check out this thread it discusses this same situation and many more

https://www.homebrewtalk.com/f127/berliner-weiss-many-ways-385934/