Berliner Weisse with Wyeast Lactobacillus delbrueckii

[Duplo]

I brewed this recipe straight out of Brewing Classic Styles and it's been in the fermenter 1 week now. I pitched 1 pack of Wyeast Lactobacillus delbrueckii and 2/3 satchet of US-05 at the same time. Initial fermentation temp was 67 degrees and now it's just hanging at 65 in my basement. I'm wondering if I should warm it up to encourage the lacto now that the yeast is done and dropping out or maybe a steady 65 degrees will get the job done just as well. Is this a beer that takes a lot of time for the sourness to come through? I would appreciate any help from someone who had experience with this style. This is my first sour beer and I just want to make sure everything goes well.

[mykafone]

Good question Duplo - I second that question.

[DBear]

Howdy,

This fourm has lots of bug experts

http://www.babblebelt.com/newboard/forum.html?tid=1108752780&pg=1

[Duplo]

Thanks for the link Dbear. It seems sour brewing is more of an art than I expected. I think I'll give this beer another month or so in primary at 65, that I won't have to worry too much about autolysis, and with any luck it'll be what I'm looking for flavor wise.