Berliner Weiss with Blackberry Syrup

[ynotbrusum]

My Berliner went a bit further on the tartness scale 2.9-3.0 pH, so I made a blackberry syrup to balance it out a bit.  Very refreshing and quite the hit with friends…

Almost as colorful as Amanda’s Beet Berliner from NHC 2014!

[chezteth]

Looks and sounds delicious! How did you sour it? Sour mash? lacto in the fermenter?

[jonhughey_att.net (HoosierBrew)]

@chezteth

Looks and sounds delicious!

+1.  Sure does.

[ynotbrusum]

Souring was done in the kettle - I used a Lacto starter with Omega’s Lacto blend.  It went from 4.3 to 2.9 pH in less than 16 hours.

[brewinhard]

@ynotbrusum

Souring was done in the kettle - I used a Lacto starter with Omega’s Lacto blend.  It went from 4.3 to 2.9 pH in less than 16 hours.

I have got to get my hands on that one.  It sounds like a strong acidity producer.