I make a couple of BWs every year and this is what works best for me. Mash and boil 5 minutes with NO hops. Pitch Lacto starter in kettle at 95 to 100 degrees for 2 to 3 days depending on how sour I want it. Then boil 20 minutes with hop addition and ferment as usual. This procedure WILL produce very quick souring and NO "wild bugs" in the soft equipment. I have done a lot of research on this and I don't remember who I got this from, but it works.