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Old 05-04-2014, 02:56 AM   #21
Joewalla88
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Thanks for easing my mind about this. I just have one more question. The reason I left it in the sour mash for longer than two days is because I didn't have a good way to keep it at 100-120 degrees. So I just let it sour at room temp for longer. Would there be any real reason to be concerned with the lacto dropping the PH low enough & fast enough at 65ish degrees?

I just took a taste of it and it's really sour, but it's been fermenting a couple weeks now.

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Old 05-04-2014, 05:44 PM   #22
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Well, I guess since I took a little drink and didn't get sick or die than it must be okay.

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Old 05-04-2014, 08:48 PM   #23
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Well, I guess since I took a little drink and didn't get sick or die than it must be okay.
Well done! That approach got the human race by for millennia!
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Old 05-05-2014, 01:37 AM   #24
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Well done! That approach got the human race by for millennia!
As someone who ferments vegetables at home, haven't gotten sick, and gets weird looks from folks who think I'm crazy for eating purposely rotten cabbage, I commend you for pointing this out. I'm all for safety, but sometimes threats are grossly overstated. Like someone said earlier, as long as you aren't straying too far from the norm, you'll live.
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Old 05-05-2014, 02:17 AM   #25
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I swear I'm making some kraut and kimchi when I can remember to do it!

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