Changes

==Historical==

[[File:Marcus Berliner.jpg|thumbnail|360px|[https://www.facebook.com/groups/MilkTheFunk/permalink/1352210248140519/ Historical Berliner Weisse samples. ''Brettanomyces'' was cultured from three bottles by Mike Marcus of Chorlton Brewing Co, and characterized by Richard Preiss of Escarpment Labs. Original image provided by Mike Marcus of Chorlton Brewing Co.]]]

Historical Berliner Weisse is thought to be consisted of barley malt and poorly modified wheat malt (for head retention) in a 1:3 or 1:4 ratio, although at least two German Berliner Weisse breweries in the 1970's used 100% barley malt (the word "weissbier" originally referred to both barley and wheat air-dried malt) <ref>[http://barclayperkins.blogspot.co.uk/2015/03/berliner-weissbier-in-1970s-part-one.html Berliner Weissbier in the 1970’s (part one). Shut Up About Barclay Parkins blog. 03/08/2015.]</ref>. Decoction mashing was also used, and was thought to impact better flavor than a single infusion mash. Hops were added to the mash tun during the mashing process or boiled with the decoction. Sometimes the boil was skipped (or boiled fora short time), and sometimes a traditional boil was used. The wort was not boiled because brewers thought that this was necessary for the cultures found in the mixed fermentation, however after the turn of the 20th century it was discovered that the microorganisms originated from surfaces in the brewery (although Mike Marcus from Chorlton Brewing Co has isolated ''L. casei'' that survived sparging the grain bed, indicating that some lactic acid bacteria can survive sparging temperatures and might have in fact had a souring impact on Berlier Weissbier that was not boiled <ref name="marcus"></ref>). The mixed cultures during primary fermentation were made up of ''S. cerevisiae'' and lactic acid bacteria in a 4:1 to 6:1 ratio, and was fermented between 25-30°C. The beer was fermented in open vessels until fully attenuated, and then carbonated with 12% krausen for a high, champagne-like carbonation. Top cropping was a regular practice. The beer would continue to develop in the bottle due to ''Brettanomyces'' and lactic acid bacteria. Due to the difficulty in controlling the level of acidity, and re-using yeast slurries that were under stress from mixed fermentation, methods such as [[Wort Souring]] were developed to pre-sour the wort with ''Lactobacillus'' first before pitching yeast <ref name="Hubbe"></ref>.

The most common lactic acid bacteria found in historical Berliner Weisse was ''Lactobacillus brevis'', although other species such as ''L. parabrevis'' were also used. ''Brettanomyces'' species often found in Berliner Weisse includes ''B. bruxellensis'' and ''B. anomalus''. ''S. cerevisiae'' (ale) strains were the primary fermenting yeast <ref name="Hubbe"></ref>.

==General Best Practices==