Hey all,
I posted a question about my Berliner in the sour forum to no avail. Perhaps I'll get some help here. I an going to be pitching my US-05 into the carboy that was inoculated with my lacto culture 48 hrs ago and has been fermenting vigorously since at 110f. I purposely did not oxygenate the wort then since lacto doesn't really like or need it.
I plan on dropping the temp to 65 and pitching the Sacc yeast, but should I add 02 now? Not really sure. I think I should, since I'll be dropping them into a pretty hostile environment with pretty low pH and high population of competing bugs...
What say you? Any help appreciated! Cheers!
I posted a question about my Berliner in the sour forum to no avail. Perhaps I'll get some help here. I an going to be pitching my US-05 into the carboy that was inoculated with my lacto culture 48 hrs ago and has been fermenting vigorously since at 110f. I purposely did not oxygenate the wort then since lacto doesn't really like or need it.
I plan on dropping the temp to 65 and pitching the Sacc yeast, but should I add 02 now? Not really sure. I think I should, since I'll be dropping them into a pretty hostile environment with pretty low pH and high population of competing bugs...
What say you? Any help appreciated! Cheers!