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Changes
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small edits
* Don't sour mash. Its too risky for off flavors
* Limit CO2 and do not aerate before pitching
* Pitch [[Lactobacillus]] between 90F 90°F and 120F 110°F depending on your ''[[Lactobacillus]] '' strain or blend for ~ 1-4 days (for more details see the [[Wort Souring]] page).* Create a 1 liter Lacto ''Lactobacillus'' starter for each 5 gallons at least 2 days in advance of brew day.* Pitch ''[[Brettanomyces]] '' after cooling down after ''[[Lactobacillus]] '' fermentation phase
==External Articles/Resources==