It's time to get out of my comfort zone, so I'm giving a Berliner Weiss a go. First question as I make my way through this:
What's your experience with lacto starters?
I've got one going, pitched it on Monday (72 hours ago), not seeing any real activity. It's at room temp. After pitching I continued my research, mostly on Milk the Funk, and 24 hours in turned the stir plate off and added lactic acid to drop the pH. I don't have a meter or strips yet, probably going to snag some tomorrow along with another vial of WLP677. Far from perfect but hey, gotta start somewhere, right?
I'm planning on brew day 1 on Friday night or Saturday and kettle souring through the weekend. I'm a bit anxious about holding temp above 100 for days on end, how does that go for you kettle sour-ers?