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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. 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 IBUsIBU, and traditional Berliner Weisse almost always used Brettanomyces.''
* Don't sour mash unless you know what you are doing. It's too risky for off flavors.
* Do not use any hops if using a hop sensitive species like ''L. plantarum''.