Originally Posted by DSMbrewer
I didn't see any lacto in your recipe. It's in the notes, but not in recipe?
Correct, I updated the recipe to make it clearer.
I pitched the Lactobacillus starter after I cooled the beer to about 90 (lacto likes it warm). I let the beer cool the rest of the way naturally overnight. In the morning the lacto was really active so I aerated and pitched the yeast. I was worried about letting the beer get too sour before the yeast got going because Saccharomyces doesn’t like the pH too low.