I'm currently souring some wort with Lactobaccyllus Buchneri (Wyeast 5335) until I reach pH of 3.2, then I will boil, cool, aerate and add my brewers yeast.
I have a number of options so I wanted some opinions:
1. Add orange rind now
2. Add orange juice during boil
3. Add orange rind during boil
4. Add orange rind to to primary fermentation
5. Add orange rind to secondary fermentation / aging.