re: Homebrewing: In-Process Thread

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What temp do you ferment your Berlinner Weisse at?

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For kettle souring... Last time around I kept it at 100F for three days. It was super clean and slightly tart, but I didn't find it sour enough.

I contacted White Labs and they recommend between 62F-70F, but everything I found online say it needs to be significantly higher.

The one I currently have going is at 85F. It took about 36 hours for the lacto to take off, but there is a nice 'krausen' in the kettle now.