Most available resources, including White Labs itself, disclose that this strain may contain yeast and thus isn't ideal for kettle souring. Nonetheless, I forged ahead and tried kettle souring a Gose. Big surprise when three days later there was significant krausen and my gravity had dropped precipitously, thus ruining a batch. The mistake was my own and I still give it five stars for performing exactly as advertised.
Pitched the bacteria alone into the wort straight from vial; fermenting very well with a head of krausen in less than 24 hours. Will pitch the Kolsch yeast after a few days to finish the Berliner Weisse.
I used a starter of Apple Juice for my Berliner. I was limited on time so it only sat for 2 days at 100F. I pitched the whole starter into my wort and left it at higher temps (around 90-100F) for a couple days before cooling and pitching my clean strain. I had some really good activity after about 12 hours.
I used this for a berliner weisse and it did the trick perfectly. I pitched this without saacch and let it ferment for 4 days at 70 degrees with only cheese cloth covering the hole in the fermenter. Then I added yeast and dropped the temperature. Worked like a charm!
I have used this quite a few times to make Berliner Weisse. The first time was with a blend of Kolsch yeast and the second was with California Ale yeast. Both were great, but the kolsch blend got rage reviews from some German natives.
First off, be prepared for a starter. You only get a fraction of the bacteria here as you would yeast. It's the smallest tidbit. Second, this works quite well. I used it in a Berliner Weisse and it was getting significantly sour in about a two weeks.
I have used this culture a couple times with good results. The bacteria must have been happy and healthy because they soured my beer as expected. That said, I get just as good of a result (if not better) by throwing a little raw grain in the mash or fermenter. I guess it comes down to personal preference.