Originally Posted by mot
You are not getting rid of your lacto even boiling it still stays in the beer.
Try a no boil Berliner better results IMO and half the time.
If it's boiled, it's clean. The lactobacillus are still in the beer, but they're dead and will drop out.
I don't know about better or worse, but the sour mash/wort is pretty darned fast. 3-4 days souring, 3-4 days fermenting... and straight into the keg/bottle from there after crashing.