Sour Starter ?

Has anyone tried the sour strarter that was in Zymurgy artical “Funk with less Fuss” (March/April 2011). I would like to make a sour beer . This seems easier than going with Brett. Whats the best way to go.        Thanks  Vin

You may find the interview below rather edifying.  They suggest making a sour starter with apple juice.  The reason is in the interview.

March 10, 2011 - Berliner Weisse
Andy Sparks and the Mad Fermentationist, Michael Tonsmeire, share their homebrew Berliner Weisse beers and talk about brewing the nicely tart ales.

It’s on my to brew list but I was hoping to hear from someone who did it first. maybe this thread is just the ticket.

I did that for a Berliner Weisse.  I made a 2 quart starter with a handful of crushed grain.  I kept it between 100-120F for 3 days.  In the article he mentions that when the pH gets below 4.3 the bad bugs won’t grow, so I just acidfied it to pH4 to start with.  Then I pitched it along with a vial of lactobacillus and then the next day German ale yeast.
Cheers

Thanks for the information so far. Tom what did you use to acidfied the starter, and how did you keep it at the 100-120F for three days.

I acidified the starter with lactic acid.  Then I kept the 2 qt Mason jar in a water bath in a crockpot.

The recipe is being brewed by a local brewpub for their seasonal beer and I kept a 5 gallon “starter” in a sink for 3 days with a “bucket heater” controlled by a thermostat.