Attempting a Berliner Weisse for the first time. So far so good as it looks like the temps are good and the O.G. is on target.
I hopped the mash with .5 oz of 4.5 Hallertau and did a 15 min boil using .25 oz of 4.5 Hallertau.
I pitched and aerated the Lacto into the Primary and the European Ale yeast is going on its second day of a 1 quart starter. I've read that to get more souring, it's ok to give the Lacto a head start before pitching the yeast. So that's what I'm doing, but it feels odd.
Anyone else have anecdotal experience/suggestions? Any idea of how long to wait to pitch the yeast?