I’ve always liked Berliner Weisse, but never brewed one. And I’ve been wanting to experiment with kettle souring.

The procedure I’m following comes from this great presentation by Derek Springer: Berliner and Beyond: Sour Mashing and Its Applications

In short:

• Make a starter for your lacto
• Get your wort under 4.5 pH as soon as possible to deter unwanted microbes
• Hold at a happy temperature for your lacto strain
• Minimize oxygen exposure by covering with plastic wrap
• Finally, boil, chill, and pitch yeast as normal to finish the beer