1st all grain sour, did I do this right?

[powerpunk5000]

so I have only done extract sour beer b4

this is my 1st all grain so I m not sure if i did it right

I had my strike at 165 my mash at about 150-155

my mash was 1 hour

2lbs white wheat
1lbs flaked wheat
1lbs flaked oats
7lbs 2 row

after 1 hour of the mash I let it cool till 115 then pitchedmy lactosbisilus sour yeast

cover it and am letting it sit 1-2 days at 110-120

then il boil it add my hops and all

is this right?

 

[RPh_Guy]

What Lactobacillus (bacteria) culture did you pitch? Some may be inhibited in that temperature range.
Did you add the bacteria to the mash or did you lauter first?

FYI the methods I recommend are a bit different (and easier).
I describe them here:
https://modernbrewhouse.com/wiki/Sour_beerMaybe next time!

 

[bracconiere]

totally as a joke, but just clean and sanitize your fermenter......i get sour beer every time when i do that!

 

[powerpunk5000]

What Lactobacillus (bacteria) culture did you pitch? Some may be inhibited in that temperature range.
Did you add the bacteria to the mash or did you lauter first?

FYI the methods I recommend are a bit different (and easier).
I describe them here:
https://modernbrewhouse.com/wiki/Sour_beerMaybe next time!

I used white Labs lactobussilius

And its between 100 -110 in the kettle right now

I mashed for a hour then cooled to like 115-120 then pitched the white labs lacto