This weekend I want to make a berliner weisse but the brew shop didn't have the lactobacillus that I needed so I will be trying a experiment that I have been kicking around for a while. A couple of weeks back we made our yearly 15 gallons of sauerkraut which is cabbage, alittle salt to draw the water out and creat a lactobacllius bacteria brine. I will be fermenting with yeast in a primary then giving it a shoot of kraut brine in the secondary to sour it.