Did I pitch Lacto too watm

Definitely too warm. I'm not sure if that will effectively kill the lacto or just render it useless. Depends on what strain your using but generally 110F and below works best. But I know some people that use yeast company lactos effectively up to 120F.

What lacto source are you using?

 

I haven't used that particular probiotic. But I have had great results with Ultimate Flora probiotics at room temp for 24 hours prior to pitching sach/Brett. Maybe just pitch more lacto once it's below 90. Let it go a day then pitch sach/Brett.

 

i am a little late here but wanted to say you should be fine. I pitched mine at like 120 deg and it still soured up fine. Also, i use a heating wrap to keep it hot for the first 24 hours then turn it off and let it fall to ambient temp. I am doing 2.5 - 3 gallon batches so it cools down a little fast than a 5+ gallon batch but still needs time to cool down to yeast pitching temps.

 

Pitching lacto at 130 hasn't been a problem for me over the years. I don't think the off smells are due to the temp, but sounds like its more due to other contamination or oxidation.

 

agree with mindbender. interesting that you got off flavors using goodbelly though. usually that happens when people use the uncrushed grains because you don't know what kind of bacteria is on there. If you are pitching pure lacto from goodbelly, usually this doesn't happen as it is only a pure lacto strain that tends not to produce those flavors and smells. I usually do a short 20 min boil, toss in whirlfloc at the end, cool down to 110, toss in some 88% lactic acid to bring the pH to 4.5 then pitch the goodbellys and close it up. i think the addition of lactic acid would prevent these flavors for you. good luck on the second go!