Mash at a lower temperature 148-150°F (64-66°C). Souring: After the mash, bring the wort to a boil, then cool to 100°F (38°C). Inoculate using either a commercial culture of Lactobacillus or a homemade sour starter (see below) culture as describe below.
Try to keep the wort warm during the souring period (placing the wort back into a picnic cooler-type mash tun works great for this). Let it sour for 18 hours, then boil 90 minutes, adding your bittering hops at 60 minutes.
Ferment at around 68°F (20°C).
Sour Starter: Three days before brew day, take a small amount of malt and add it to a solution of warm water and sugar (malt extract or table sugar works). A few tablespoons of malt placed in a pint of low gravity sugar solution (around 1.030 OG) should be a good sour starter for a 5 gallon (18.93 L) batch. Allow it to sit for three days at around 100°F (38°C), which helps create a better culture than simply adding malt to the wort or mash. It utilizes the pH tolerances of different bacteria to isolate the good ones from the bad ones. By the third day, your sour starter is ready to be used to inoculate the wort. Continue with your brew day as you normally would.
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