I am making a Berliner Weiss this week that I plan on souring in the kettle. I am going to collect wort in the kettle, cool it to around 100 deg F, blanket the wort with CO2 and add a handful of unmilled grain to inocculate the liquid with whatever bugs are on it. The one thing I havent been able to find any info on is mash pH. Would I want to keep it around 5.2, or lower it to diminish any contributions from unwanted critters like acetobacter. Any thoughts?
