« on: June 19, 2013, 04:41:42 PM »
I just followed a similar procedure, but I had much warmer initial temperatures for the lacto. I pitched the lacto at about 90 degrees and held it there for three days. There was a typical looking fermentation and then the lacto krauesen dropped. I racked the beer off the lacto that had mostly fallen to the bottom of the carboy because I want to save it for another batch, and I pitched my yeast. The lacto took the beer from 1.056 to 1.032. Now the yeast has created another krauesen, I would expect it to get down close to 1.000, based on past experience.
I don't see how the beer can really continue to sour once the pH and alcohol get to a certain point. Brettanomyces is the one that will keep fermenting once the rest of the crew gets tired. If you are going to keg it, you won't get any more souring once you chill and carbonate it. Lacto just won't work in those conditions. I would wait a little bit to see if the krauesen falls and you get no more fermentation activity then chill and keg.
Anyway, in a couple of weeks I plan on racking again - half on sour cherries, half on raspberry puree.