Sounds awesome Jamie!
What's your kettle sour set up/process?
1- Mash with some acid malt (something like 5-6%) (you can also use lactic acid but I find it easier using acid malt in the mash)
2- Sparge like normal and chill to 100F
3- Pitch lacto into the kettle. Either with a 2L lacto starter or open 2 caps or probiotic per litre. (I prefer making a starter using 2 caps, 5-6 days in advance). You can also pitch a handful of grains into the kettle but I’m not a fan.
4- Let it sour for 24-48h until desired pH level (aim for 3.3-3.5). A pH meter is handy here but you can also go by taste. It help speed up the process if you can keep the kettle in the 80-100F range.
5- Boil for 15 min, chill and pitch sacch yeast to clean up
6- 4-5 days after add your fruits addition if you have any
7- Ready for packaging after 2 weeks
You can also do a co pitch. So do a beer like normal, mash, sparge boil and chill. Pitch lacto starter for 2-3 days then pitch sacch. But this way you have less control on the final pH. I prefer this method for long term sour or if there’s brett involved.
For kettle sour I use Jamieson probiotic which only has lacto-plantarum. For co-pitching I use Garden of Life (which is multi strains but it got plantarum, delbrueckii and brevis)