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# Adjust PH ~4.2 to limit growth ''Clostridium butyricum'' and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See [[Sour_Worting#How_to_Pre-Acidify|How to Pre-Acidify]] for instructions.
# Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
# After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the ''Lactobacillus'' before adding the WLP644 Trois is optional; see [[Sour_Worting#Souring_in_the_Boil_Kettle|kettle souring]]). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
# Rack or transfer off as normal to bottles or a keg.