Is adding straight lactic acid to a berliner to sour it cheating? Also will it taste anywhere near the authentic product? I only am considering because I want to give it a first try, I will make around 5 gallons of around 50-50 pils and wheat to about 1040, make half a sour and half a wheat beer. For a first time I just want to get a taste for it and not worry too much.
Sure.. you can drop some lactic in your glass and swirl it up. It will make it tart, but it won't taste like the real deal.
Are you just doing this to see how a b-weiss tastes? If so why not just buy a bottle of one and see if it is something you would want to make??
