BerlinerWiess - Lacto Fermentation Not sour??

[PrymalInstynct]

I found this video to be very informative on the style and how to get a very sour Berliner.

PERSPECTIVE ON BREWING BERLINER WEISSE STYLE BEER

Basicly it boiled down to pitch a German Sacc strain then pitch the lacto. You will get a greater drop is PH by doing so.

[mabrungard]

If your brewing water alkalinity is high, that will tend to neutralize the acid production and increase the pH of the resulting beer. Using a relatively acidic sachromyces strain like 1007 will help consume the alkalinity and help the pH fall into a good range for a Berliner.

[ACESFULL]

I have read a ton of diff opinions on how to do Berliners. What I did (used BCS recipe) is cultured my own laco but before pitching that I pitched US05 to kick off primary then once that was about 4 days in pitched my laco in and it was plenty sour. Of course mine was a blended but it was sour once it was blended and became more sour as the keg aged.