I created a lacto culture by following the directions in Alferman' Imperial Berliner Weisse (http://www.homebrewtalk.com/f72/alferman-imperial-berliner-weisse-255777/). I have a nice 1/4 inch pellicle layer right now and it smells like corn and sourdough bread. Is there a timeframe where this culture will be at it's peak? If I wait until Sunday or Monday to brew will this be too long to wait? Do Lacto cultures go bad?
This is my first sour beer, so any suggestions would be awesome!