Temp. to pitch lacto starter
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jvlpdillon
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Lacto is the only thing to start at 100F. Yeast will not perform as you want it to at 100F. It will ferment but you may get off flavors.
There are a few ways to grow lacto. Sour mash is one way. Starter is another.
I do things a bit differently. I brew the full batch and transfer to primary. I do not add yeast yet. I add in a hop sock 1/2 lb acidualted malt. Then take the whole primary and set in my now empty cleaned and cooled kettle with water filled around the primary. I put an aquarium thermometer in the water to keep the temps up and constant for 3 days. Then I remove the thermometer remove the acid malt open the fermenter and pitch yeast. I have done this with success on several batches.
Supposedly any grain will work this does not need to be acidulated malt. I just haven't tried any other.
There are a few ways to grow lacto. Sour mash is one way. Starter is another.
I do things a bit differently. I brew the full batch and transfer to primary. I do not add yeast yet. I add in a hop sock 1/2 lb acidualted malt. Then take the whole primary and set in my now empty cleaned and cooled kettle with water filled around the primary. I put an aquarium thermometer in the water to keep the temps up and constant for 3 days. Then I remove the thermometer remove the acid malt open the fermenter and pitch yeast. I have done this with success on several batches.
Supposedly any grain will work this does not need to be acidulated malt. I just haven't tried any other.
Oh, I realize that you don't want regular yeast strains to start at 100
I was talking specifically about Lacto. I pitched it into the starter last night at about 105, wrapped it in scarfs, and put it in my hot attic. We'll see what happens.
