The ingredients are bought for my Sour Brown that I'm going to be making without the help of a commercial yeast product.
Yesterday I made up a lacto starter to begin the souring and build up some lacto. I boiled 1.5 L water with 75 g DME to make a starter of around 1.020. Once that cooled to ~110F, I pitched a handful of milled grain in and put an airlock on the 1 gallon growler. I'm going to try to keep this as close to 110F as possible but that will be hard because I have no heating source (stupid me, should have gotten a heating pad). I got to thinking and I have decided to keep the growler in my car in the Florida sun during the day. This way, I think I can expect temperatures to get to 110F at some point, helping the lacto grow and sour quicker.
I also picked up Monks Cafe Flemish Sour Ale and Petrus Oud Bruin to drink in the next few days and I will dump the dregs into the starter to get them active also. When I brew on Sunday I'm going to pitch the whole mix into the wort and throw it in my closet, not to be touched for 6 months (hopefully!).