Sour Starter ?

Ingredients
1

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

2

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.

3

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.

4

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

5

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.

6

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.