Over the course of the past few years, I've worked on and perfected a berliner weisse recipe that is pretty delicious. I can definitely share the recipe if anyone is interested.
My issue is this: I've never yet been able to get a sour mash to run successfully. Instead, I've taken the shortcut to add lactic acid at packaging to the tune of exactly 3.75 fl oz (at 88% dilution).
Knowing this, I want to reattempt a sour mash, so that my BW can be "truer." But as I have another go, I want to try and reach this ~3.3 oz of acid to keep the recipe intact. How does one control the sour mash fermentation, and is it possible to gauge the amount of acid produced?
Thanks as always.