Keepin it hot?

[TastyAdventure]

I'm about to brew a small batch with only dregs pitched from Vieille. I've built up a nice starter at room temp ~71.
When I pitch, what temp should I try to keep it at to help the lacto be productive? How can I keep it hot without buying a heating pad or something?

 

[chefchris]

If you have a space heater you could use that in a closet or chest freezer, or make a warm water bath. Lacto likes to be hot, I pitch it first between 110-120F. The problem is you've got brett in there, too, and I don't know how brett tastes with a 100F fermentation temp. If it were me I would just pitch it at the temp you're at now.

If those dregs do have lacto in it then it was probably picked up from the barrel after the bulk of fermentation, and I'm pretty sure their barrel room is temp controlled and not at 100F.

 

[TastyAdventure]

Thanks

 

[MileHighBrewer]

You can probably run it at saison temps and be fine. IIRC from Chad, brett also works better at warm temps, not lacto high but higher then most any sacch yeast.

 

[TastyAdventure]

I'll try my best to keep it around 80-85. I think I'll pitch at 75 and keep all 3 of my 1 gallon jugs in the same plastic tub with the lid on. Think that'll do the trick? I can also add a light if necessary