GoodBelly, a name synonymous with fast souring. If you haven't heard about this probiotic you need to check out "Milk the Funk" on Facebook. Or read this. ;) Now this isn't going to be a technical breakdown of pH reading or a boring textbook style processes(s). This is going to be notes on the way I prepare a basic Berliner Weisse or Gose style beer that's simple to read and understand.
Starting off you have a couple ways to create a fast soured beer. On the ones I've brewed, I've found that a blend between the 2 popular techniques works best for me. A quick boil for about 15 mins then onto a hot heating pad. Which is set at about 100°. Boring right? Well, I found the magic happens before brew day. It's all about a large Goodbelly starter.