Hi,
Thanks for the input. It tasted fine, so I went ahead and dry Hopped and bottled..
As for the "fast sour" method, I cooled the wort to 120, and then ran it into two 1 gallon carboys (old apple juice bottles). I know running hot wort into glass is not best practice and can be dangerous. For these containers, I've not had a problem, but I understand there is risk involved.
After that, I pitched Lacto (The Yeast Bay blend in one and Good Belly in the other), and then flushed the headspace with cO2, and put the containers into a water bath temp controlled at 100 via sound vide. It took around 60 hrs to hit 3.5pH, at which point I removed them from the water bath, let them cool for a few hours and pitched the yeast.
I'm ultimately targeting a traditional mixed culture flavor, so I'm happy with surviving Lacto continuing to work, ultimately alongside Brett.
Dr Lambic at Sour Beer Blog details the method. It's important to note you can hit 3.5pH or lower in under 24 hrs, depending on your pitch rate and culture, and temp.
