So I made my first attempt at a berliner weisse using a similar method outlined in this thread https://www.homebrewtalk.com/showthread.php?t=460657. I mashed on the stove top in an aluminum pot with 5 pounds of pilsner malt and let it drop below 120 before pitching the WLP320. I then put plastic wrap directly over the grain/wort and then another piece covering the pot to try and keep out as much oxygen as possible. I then put the pot in a bucket of hot water that I placed a fermwrap around the bucket connected to a temp controller that I was able to maintain ~96 degrees with. I kept this going for three days, occasionally having to top off with more water. About once a day I would lift the top plastic wrap and hit it with about 30 seconds of co2. The smell would go back and forth between somewhat bready, to cheesy like parmesan. From what I understand a bad bacteria outpaced the lacto and created isovaleric acid and that's why it smells like cheese. I plan on tossing it because from what I've read that will transfer to the beer and won't dissipate with time. I'm wondering if I wasn't able to keep it warm enough or just too much oxygen got in. I want to make another attempt at this but want to make sure I cover all of my bases prior. Any help would be appreciated. Pictures to come.