I brewed a berliner weisse last weekend and started off by doing a sour mash. My original gravity was 1.030 and the recipe was just 50% wheat 50% barley. I let the beer cool and added a handful of grain letting it sit for 4 days with a heat belt, I would imagine the temp stayed at 80 for those few days. After 4 days I tasted it and it was certainly sour. I then took the soured mash and boiled it for an hour with some bittering hops. I once again cooled the beer and added primed dry yeast and Brett. That was three days ago and I have seen no signs of fermentation. The gravity when I boiled the beer was 1.015 and that is where it still is. My question is, are the yeast taking their time or is something wrong. Maybe too much acidity for the yeast or too little sugar? Thanks.
Sorry, either I'm reading this wrong or your paragraph isn't a linear chain of events... Are you saying you did the sour mash and then boiled the wort and added hops? If so, your gravity should have gone up a few points, not cut in half? Or Did you make the berliner at 1.030, ferment to 1.015, then boil again? I might be making this harder than it should, but you used the term "...when I boiled the beer..." It should be wort, not beer. Anyway, could you provide a little more explanation as to what exactly you did?
