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This method has been used by some brewers before a lot was known about sour brewing microbes and before some of the more current techniques were popularized (such as [[Sour Worting]], or the other methods mentioned in this article). This method is best described by the following: Mr. Brewer has a beer, and perhaps that beer didn't come out the way he wanted, or perhaps there is some other motivation, but Mr. Brewer decides that he wants this beer to be sour. Great idea, right? Perhaps. [[Lactobacillus]] tends to prefer simple sugars, which are required for lactic acid production. [[Pediococcus]] can break down some of the larger chain sugars that are left over in the beer from the [[Saccharomyces]] fermentation, but there may not be enough of those sugars to create even a moderate level of acidity. If the beer contains more than 6 IBU's, the bacteria may be largely inhibited. The [[Brettanomyces]] in general should create a nice range of flavors (see [[Funky Mixed Fermentations]]) in secondary, so this could benefit the beer. However, due to the lack of sugars, finished beers which a brewer may attempt to sour often do not get very sour at all. Some brewers have reported good results with this technique(particularly professional brewers who use barrels; see "American Sour Beers" by Michael Tonsmeire for more information), but in general if the brewer is going for a truly sour beer, it is better to use another method.