So, this is not my first beer, but my first kettle sour.
Did the mash, on Friday using a 75/25 Pilsner/Wheat recipe. Did a 15 minute boil at the end to sanitize, wort chilled to 130*f.
Moved the kettle into my brew room, preacidified with lactic acid to 5.0 PH, placed on insulation, etc and...