Brewed my first mixed fermentation beer the other weekend. Recipe as follows: 11 Gallon batch (No hop/No boil): 7# White Wheat 4# Maris Otter 2# Flaked Wheat Neutral water profile slightly favoring sulfate over chloride to give it a nice dry finish. Mash pH ~5.25 Mashed ~149F x 60min, warmed to 170F for 15min to pasteurize the beer, then cooled to pitching temperature and added: 1.5L Starter of White-labs New Nordic Yeast Blend 4x GoodBelly Mango Shots (~80B lactobacillus). Fermented ~72F slowly raising it to 75F where it is sitting right now. Gravity/pH Readings: Day#0: 1.034 Day#5: 1.002 / 3.87pH - Beautiful straw color, mild tartness (needs a bit more) balances a rich doughy breadiness. Pretty much everything I want in an easy drinking summer beer and @ ~4% ABV it will be easy to kill a few of these. Day#8: 1.002 / 3.80pH - Happy to see the pH continuing to drop, looking to get a tiny bit more acid before moving onto adding fruit! Going to wait for it to drop a few more points on the pH (somewhere around 3.70) before racking 1/2 ontop of ~8# of raspberries and the other 1/2 on top of 1/2 gallon 100% tart cherry juice. Going to let it sit on that for ~2 weeks before crashing, transferring into serving kegs, carbonating and enjoying! Any remaining will be put into a 2.5 gallon keg and drank as is.