Post sour-worting aeration?

[gstolas]

So I always oxygenate my wort prior to pitching yeast on all of my beers of course.

I am currently souring 6 gallons with a carton of goodbelly mango for 48-72 hours.

Is it safe at this point when I get my desired ph to aerate the wort with a stone prior to pitching a blend of Brett B and Brett L, and eventually belle saison? Or is Butyric acid something I should still be concerned about at this point in the process.

This is my first sour beer. Any words of advice would greatly be appreciated. I plan on lowering to sach pitching temp before pitching without killing off the lacto as would be done with a kettle sour

 

[crusader1612]

if you bring the beer up to pasuerise then you'll kill off the lacto without affecting your sourness and then you can oxygenate and ferment to your hearts content

i think (i've never done it) you can oxygenate when you haven't killed off the lacto as well without harm but someone else can probably give better advice.