Researching a Berliner weisse and have decided that I will be doing a kettle sour. Lactobacillus likes to be around 45°C from what I have read so far. Currently my thinking is to transfer the kettle onto a hotplate like this, connected to a temperature probe in order to keep a consistent temp. Would there be any issue with keeping the wort on a direct heat source for a sustained period? Any other issues with this proposal?

I brewed a kettle-soured Berliner Weisse with an OG of 1.034. After two weeks fermenting at around 70 (raised to 72 at the end) with a packet of Safale US-05, it got down to 1.014, apparent attenuation of 58%. The malt bill is also about 7% acidulated malt. Mash temp was low, about 148. Souring was done in the kettle with some unmilled malt, insulated, kept at 100-110 for about 48 hours. I've read that that the low pH can …

I have a Berliner Weisse going, the yeast out-paced the lacto (WLP 630). fermentation happened quick (1.030 O.G.) maybe a day. Due to a busy schedule and lazyness it sat on the yeast for 6 weeks, and still had no detectable "sour". I racked it off the yeast into a container(6GL.) previously filled (from the Pepsi Bottling facility, with a couple drops of fluid and a very detectable aroma) with Sierra Mist syrup. Then two weeks later added a vial …

I have a Berliner Weisse (1.035 O.G.) that has been fermenting on WLP630 (berliner weisse lacto blend) for about 5 days now. This is my first attempt at both a sour style beer and a starting gravity this low. My main question is about fermentation and conditioning, should I ferment like I normally would then transfer off the yeast and continue sour in a "secondary" and if so is there any suggestions on proper timing for original fermentation and then …