Originally Posted by bknifefight
Getting it significantly out of the temperature range would stop the lacto, either up or down. I would bring it up to pasturization temperature just to be sure that it won't do any other souring.
Does anyone ever consider doing the sour mash in a carboy?
Drain, sparge, then transfer the wort to a sanitized carboy, then pitch lacto and put an airlock. It would be air sealed, and pretty soon full of CO2. Then transfer it again to boil kettle when it's done?
You'd say, why don't just pitch the lacto first, then yeast (after boil)? Well, I'm afraid to lacto would continue to eat unfermentable sugar after fermentation, and that's not what I want on my project. It's gonna be a Raspberry wheat beer around 4-5%. I would just want to add a little acidity to it, and make it ferment really quick.