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* Don't sour mash. Its too risky for off flavors
* Limit CO2 and do not aerate before pitching
* Pitch [[Lactobacillus]] between 90F and 120F depending on your [[Lactobacillus]] strain or blend for ~ 5-7 days(for more details see the [[Sour Worting]] page).
* Create a 1 liter Lacto starter for each 5 gallons at least 2 days in advance of brew day.
* Pitch [[Brettanomyces]] after cooling down after [[Lactobacillus]] fermentation phase