Berliner Weisse technique from Zymurgy

[brewinhard]

Dont worry about what the ph is just taste the sample. You will know when its sour. I just brewed a berliner on saturday. 1030 OG pitched wyeast lacto at 90 pitched wyeast berliner at 70 16 hours later. Tasted it yesterday and it was nice and sour at 1010. Its ready for me to start cutting up mangos.

cool approach to that one. You get your lacto right out of the gates then some sacch. and brett to boot (and more lacto)!
Did you make a starter with WY lacto first or just pitch the pack?

[BrewerJ]

I made a 500ml starter the night before but thats because I was splitting the lacto into two different beers. The pack should be plenty, the key is the warm start for the lacto.