Berliner Weisse starter?

[krausenhaus]

I'm having my first crack at kettle souring at the moment.

I put a vial of WLP672 straight into 25 litres. I'm keeping it at 35 degrees at the moment. White Labs give the temp range as 21-35 but I feel like it'll be too slow if I keep it much cooler.

Does anyone have experience using a direct pitch of WLP672? How fast should I expect it to sour? I'm four hours in and there has been no pH change as yet.

 

[luggy]

I don't think a starter is required for bacteria, you have to remember that bacteria reproduces every 20-30 mins so you'll have plenty of cells in no time. I don't think that bacteria gets stressed as much as yeast does either.

I was speaking to a commercial brewer a while back and he said that he used a single wyeast smack pack to kettle sour a 500L batch which only took something like 48 hours to reach the desired acidity. Food for thought