Berliner weisse help

[jdutton24]

Beiner weisse, is there a way to make one without having to hold th temp at 95 degrees for 24 hours? I rreealllyy want to try to make one but don't have a way to control temps that long?

Do you have to acidify wort before pitching lactobacillus?

Good belly vs pure lactobacillus from wyeast?

White labs makes a blend but I think pure lacto is better then fermenting?

Someone explain this to me like I'm 5 lol

 

[rsquared]

Why not just skip the Lactobacillus altogether and add lactic acid directly to the wort to get it down to the pH you want? Of course, people will call sacrilege for not following the process, but a lot of people say the same about doing a kettle sour vs traditional. I say, whatever gets you to the beer you want is all good! As long as you're enjoying yourself and making something you like, use whatever process works for you.

 

[doogie]

Check out this thread Fast Souring - Modern Methods
I just tried a co-sour and it worked beautifully

 

[ThenFalcon]

Are you able to get any Lallemand Philly Sour yeast where you are? I'm going to try it on a Gose this weekend.