Brewed up a dry hopped kettle sour this weekend with a starter made from a Bio-K fermented milk shot. Has 3 Lacto strains. Held kettle at 98 degrees for 48 hrs, hit 3.3 pH. Boiled for 1 hour, whirlpooled 3 ounces total of citra mosaic amarillo at 175. Chilled and pitched hefty starter of wy1968. 9 lbs 2 row 2 lbs vienna 1 lbs flaked wheat 0.8 lbs acid malt. Planning on dry hopping 3 more oz total of amarillo citra mosaic. First attempt , was relieved that the wort did not smell offensive and the fermentation took off right away.