I kettle soured a Berliner to 3.9ph with Omega Lacto blend. Boiled for 15 mins with .5oz German Tettenang. Added a whirlfloc and yeast nutrient. Rehydrated the yeast in boiled water cooled to 90F. Cooled the wort, added O2 and pitched the yeast. I put in in my ferm chamber set at 64F.
I'm at...