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==General Best Practices==
''These steps may not accurately reflect traditional Berliner Weisse brewing, but will help achieve success for new brewers.''
* Don't sour mash. It's too risky for off flavors.* Limit CO2 and do not aerate before pitching.* Cool down and pitch ''[[Brettanomyces]]'' after Create a 1 liter ''[[Lactobacillus]]'' fermentation phasestarter for each 5 gallons at least 2 days in advance of brew day.
* Pitch [[Lactobacillus]] between 90°F and 110°F depending on your ''[[Lactobacillus]]'' strain or blend for ~ 1-4 days (for more details see the [[Wort Souring]] page).
* Create a 1 liter Cool down and pitch ''[[Brettanomyces]]'' after ''[[Lactobacillus]]'' starter for each 5 gallons at least 2 days in advance of brew dayfermentation phase.
* MTF Threads on brewing Berliner Weisse:
** [https://www.facebook.com/groups/MilkTheFunk/permalink/1846827368678802/ Brewing traditional Berliner Weisse with ''Brettanomyces'' and achieving head retention with hops.]