Sour Mash Question

[chad_]

I am planning on brewing a berliner weisse using sour mash. There is one thing about sour mash that I am a little confused about. After the 60 minute mash is over do I leave all the wort in the mash tun with the grains and let the temperature cool to ~115 and then pitch the lacto into my mash tun and let it sit for ~3 days?

Thank you for your help.

 

[terrapinj]

you don't have to leave it in your mash tun - i think it's common to do because the insulation helps maintain the warmer temps

my 1st attempt had a pretty gnarly smell from oxygen exposure

will be doing another attempt on sunday and this time will be racking to a corny keg on top of my lacto starter (made from grain and apple juice) and sealing and purging with co2 then keeping warm with a heating pad

keeping oxygen out and the temps warm are the two most important factors