I’d like to start playing with sour beers and figured the relatively uncomplicated taste of a Berliner Weiss would be a good way of getting to know what works and what doesn’t. I’m not quite ready to try a sour mash, but anyone have advice on which other methods have worked well for them?
My current plan is to sanitize and pitch my yeast into a bucket with 4.5 gallons of wort and do my lactobacillus in a separate sterilized jug with 1 gallon of wort, then marry the two after a couple days. Good idea? Bad idea?