Hey all, Curious if anyone has information around lactobacillus plantarum souring in a keg around 120 degrees F. I assumed with my brew belt and some towels in a 70 degree room that I would run around 100 degrees for 2 days but as soon as I opened the keg to transfer into boil kettle, wort temp measured at 120 degrees. Wort was tasty and definitely more sour with PH being somewhere below 4. Using pH strips, I was unable to get the exact pH but it tasted great so I'm not too worried about the beer. Let me know your experience and thoughts using keg souring and if you have had better success at certain temperatures. Will report out in a few weeks after primary fermentation.