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  1. J

    Pitched Goodbelly too warm

    All, Doing my first kettle sour with Goodbelly shots in a Grainfather but I was following a Catharina sour from BYO which called for holding the souring temp at 113F. I completely forgot that lacto likes 80-100F for 24-48 hours. It's been 36 hours @ 113F since I pitched the LAB but just...
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