I am making the AG version of the Berliner Weisse from BCS. I am not using lactic acid or a handful of malt. I plan to pitch only WLP011 and WLP677. I have read that if you pitch the lacto first and then add the ale yeast later you get a very sour beer. Anybody have experience here? Time frames? I would like it to be soured along the lines of the 1809.
4.2 lbs Pilsner
3 lbs wheat
1 oz Hallertau @ 15 (full boil time)