Berliner Weisse Question?

[Allekornbrauer]

Hello I am looking into brewing a Berliner Weisse I know about kettle souring an everything. But what worries me is I see Berliner Weisse recipe’s Use at least half pilsner malt an we all know pilsner malt have a lot of DMS aka cooked corn flavor. an these recipe’s also have a boil of only 15min’s won’t that cause a lot of DMS problems?

 

[cactusgarrett]

Often people don't have an issue with DMS, so it's not a sure thing. I, however, am not a gambling man, so I would suggest a full boil after souring, to 1) kill the lacto and 2) prevent DMS. Check this out:

http://sourbeerblog.com/ask-dr-lambic-brewing-berliner-weisse/

 

[radwizard]

Lately I have been not boiling my Berliners at all. After mashing, I remove the grains and pasteurize. I then just chill and pitch. I have been happy with the results. I do not kill the LAB after pitching.

If I wanted to kill the LAB after souring, I would choose to do a full boil.

 

[deadwolfbones]

You can also use pilsner DME, which doesn't have issues with DMS. That's what I do. Why not make the kettle sour even easier?