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Thanks for the response, man. I'm currently bringing the carboy down to an appropriate pitching temp for the yeast. It's now about 48 hours and that big layer of gunk settled down at the bottom, the wort has gotten very cloudy, and there's some slight airlock activity. Do you think that's the...

So, yesterday I brewed a Berliner Weisse... my first sour. I used Jamil's recipe from BCS and decided to try pitching the Wyeast 5335 Lacto culture 48 hours prior to the Sacch yeast (I'm using WLP001), which he said on the BN would achieve more pronounced sourness than pitching them together. OG...