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update to General Best Practices
==General Best Practices==
''These steps may not accurately reflect traditional Berliner Weisse brewing, but will help achieve success for new brewers. For example, hops would always be used in traditional Berliner Weisse brewing, but many lab strains are very sensitive to hops and will not sour the beer if exposed to even small amounts of IBUs.''
* Don't sour mash. It's too risky for off flavors.
* Do not use any hops if using a hop sensitive species like ''L. plantarum''.
* Limit CO2 and do not aerate before pitching.
* Create a 1 liter ''Lactobacillus'' starter 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).
* Cool down and pitch ''[[Saccharomyces]]'' and/or a fruity strain of ''[[Brettanomyces]]'' after ''[[Lactobacillus]]'' fermentation 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.]