Changes

After the desired acidity level is reached from the incubating ''Lactobacillus'' bacteria, the brewer can crash cool the fermenter down to the temperature that is desired for the primary fermenting yeast. Both ''[[Saccharomyces]]'' and ''[[Brettanomyces]]'', or a blend can be used as primary fermenting yeast. ''Brettanomyces'' is often chosen because of it's higher tolerance of a low pH environment (3.4- pH <ref name="low ph">[http://www.homebrewtalk.com/f127/no-hop-berliner-weisse-415067/index3.html#post5280971 Michael Tonsmeire on HBT]</ref>), although many ''Saccharomyces'' strains have been successfully used (see the [[Wort_Souring#Souring_in_the_Boil_Kettle|Souring in the Boil Kettle]] section above). If the chosen yeast requires aeration and the brewer has the ability, the sour wort should be aerated before pitching yeast. Brewers have had good luck using Fermentis dry yeast products in the non-aerated wort. Re-hydrating the dry yeast as per the manufacturer's instructions and with a yeast nutrient such as Go-Ferm is effective <ref>[http://www.scottlab.com/product-102.aspx Go-Ferm]</ref>. The wort is then fermented out as normal. The brewer can consider other [[Brewing Methods]] such as pitching ''Brettanomyces'', a mixed culture, or commercial sour beer dregs into secondary.

This process is very similar to souring wort in the kettle. This method is ideal for those who wish to use grains to introduce ''Lactobacillus'' to the beer. If done properly, the formation of [[Butyric Acid]] and [[Isovaleric Acid]] should be minimal.