All, Doing my first kettle sour with Goodbelly shots in a Grainfather but I was following a Catharina sour from BYO which called for holding the souring temp at 113F. I completely forgot that lacto likes 80-100F for 24-48 hours. It's been 36 hours @ 113F since I pitched the LAB but just knocked the GF temp down to 90. Is the batch ruined or am I ok by knocking down the temp? If it's ok, how much longer do you guys think it'll take to get down to 2.3-2.4 ph? Thanks guys!
Goodbelly (L. plantarum) likes it around 95F. But I bet it will work at 113F also. I would get it down to 95F and leave it there. But first...where is the pH now? You don't want the pH getting that low, even if you could manage to do it. Your Sacch yeast strain would never be able to ferment it afterwards. I probably wouldn't take it below about 3.2 or so.
Hey VikeMan, Sorry meant to say 3.2-3.4*. Is it ok for me to open up the GF to check the ph right now or will I risk something creeping in (I pre-acidified to 4.5 and filled the headspace with CO2)?
I'm not familiar with the GF, but if I were kettle souring and wanted to know the pH, I'd open it. You could re-flush the headspace afterwards.
Just checked and it went down to 4.25 in about 36 hours so it was slowly working. Should add another shot of GB? Taking it down to 90 for the next couple days a good idea?
Does the top of the gf get hot. I sanitized plastic wrap, placed it in the sour, then purged the top. I use an electric foot warmer so i don't have to worry about the plastic melting.
