Originally Posted by dingleberg
I have made a few Berliners a few different ways. If you are using the Lacto from White Labs, pitch the lacto into your primary 24 hours prior to your yeast pitch. Hold the lacto at 90-120 degrees (I've found 100' to be the best for me) and then drop to your fermentation temp and ferment as usual. You may also want to try a sour mash. Go through your normal mash schedule through the mash out and then drop it to the sour mash temp range (90-120) and add crushed base malt to your mash and hold for 24 hours or more. I usually bring it back to the mash out temp (decoction) and sparge as usual.
Sorry so late (Noob)
Thanks for the tip. I think I'll go with the early pitch + warm temps. My concern about the starter is that I heard the lacto does not flocculate without the use of something heavy duty (e.g., silica) which I neither own nor want to put in beer, and I don't want to pitch a bunch of bad starter into a small batch of beer. I've heard about the sour mash method but heard it's pretty variable in results (i.e., quite sensitive to whether that crushed malt has lacto in it).