When should I pitch my lacto culture

Hi,

I created a lacto culture by following the directions in Alferman' Imperial Berliner Weisse (https://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!

Thanks!

Sounds like it smells the way it should. I'm not sure when it will be at its peak but it won't go bad any differently than yeast starters. You'll be fine waiting.

Thank you! I ended up using it yesterday and the airlock is bubbling beautifully right now!