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Should work.OK I have another idea... I found some reading on braukaiser.com..
in this case, what I could do is extremely similar to pitching lacto, but instead add a good amount of lactic acid post sparge to lower the pH. I think I could mash at 5.2, get my conversion, then "sour" the beer with lactic acid. Then boil, hop, cool, pitch regular yeast. good idea? bad idea?