I was going to brew a German Sour like a strong "Berliner Weisse". The grains and the turbid mash process were similar to a "Lambic". For this I looked for a fruity and high attenuated yeast to combine it with "WLP672 Lactobacillus brevis" to get the sour touch. Here I have found it! After one week in fermentation at 72F the O.G. of 1.055 was down to 1.011. During the second week the beer became more and more sour, so that the F.G. was 1.008 after three weeks. One part I carbonated with sugar of about 6.5 g/l CO2 and the other part I mixed with 25% directly pressed raspberry juice and filled up in bottles for the secondary fermentation. After another six weeks the finale products are very delicious, very dry, fruity, and well sour beers! A bit similar to Lambic beers without the typically Brett-flavors and so more drinkable for many people! Next time I will turn wood chips to get an even more complex flavor with this great yeast combination!