@BLM - I edited my post with what I did for fermentation. I used a bucket that I do not use anymore for fermentation. I was even a bit scared of glass holding onto the bacteria.
I didn't use a secondary, I just left it in that bucket in my basement for about 10 weeks give or take a couple days. I didn't want to infect 2 containers
As for dried yeast I am not sure, the White Labs Berliner Weisse I used on this turned out nice...If you are souring the Mash then you don't want to use this yeast.
If you sour the mash then just use a regular yeast strain...but what is good about this way is the lacto eats up a lot of sugars the Saccro yeast will not, leaving it lighter in character.
Here is the description from the site:
WLP630 Berliner Weisse Blend
A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
Optimum Fermentation Temperature: 68-72°F