I've brewed many sours and brett'd beers but never made a Berliner Weisse before. Looking for recipes before I brewed I was a bit surprised by all the different methods homebrewers use. I settled on the notion of using about 8% acidulated malt (50% German Pils malt, 42% white wheat) and also adding the lacto first before any ale yeast, both in hopes of getting something that would have a noticeable sourness w/o needing more than 2 or 3 months in the carboy. Given the 1.028 o.g. I thought I'd be OK with just adding a tube of the White Labs Lacto. D. (no starter) to the semi-cooled wort (I pitched it at 80F as I read this might help the Lacto get a head start). Ambient temp. is now much colder - perhaps that's part of the problem (I could add the brew belt to my carboy though they suggest only using that with plastic pails). So far no signs of fermentation in terms of krausen or noticeable CO2 presence (certainly no pellicle) in my brew closet (no airlock on - just tinfoil). I was planning to add the ale yeast tonight (2.5 days after the lacto went in) and suspect that will quickly get visible fermentation going - but part of me still wants to know that the lacto did get a head start. So I guess my questions are (1) is it normal to see signs of fermentation with just lacto? (2) does lacto only fermentation require higher temperatures than 65F? and (3) anyone regularly use a brewbelt on a glass carboy with no bad results?