I have a Berliner Weiss that's now been fermenting with lacto only for just over 3 days. I've been keeping it at 100F and it's starting to sour up. Soon, I will pitch my sacc starter. Obviously I need to cool it down, say to 67F.
Question is: If I just crank on the fridge and take my carboy down from 100F to 67F, am I hurting the lacto culture that's thriving in there?
If I should cool slowly, that could add a couple days, maybe, to the lacto's head start.
Question is: If I just crank on the fridge and take my carboy down from 100F to 67F, am I hurting the lacto culture that's thriving in there?
If I should cool slowly, that could add a couple days, maybe, to the lacto's head start.