Kettle souring and ph is where I want it but can't boil, what to do?

[EcuPirate07]

So I'm kettle souring with good belly. The PH is sitting around 3.3 which is where I would like it for this sour. My question is, is there a way I could slow the ph drop overnight (i.e. Dropping the temperature). It's now 10:40pm and I don't really feel like finishing up this beer tonight. I would rather just wake up and boil then. I've read that lowing the temp can slow ph drop but then I've also heard some lacto thrive at lower temps.

Right now it's being kept at 100 degrees steady and it dropped about .10 or so in 6 hours. So I'm guessing when I wake up and get ready it could be somewhere around 3.1 to 3.0 (which honestly wouldn't worry me too much my last Gose I did was at 3.2 and I loved it) just more worried about how my clean yeast will do in a lower ph.

I guess he best answer is just screw it and wait to see how it is in the morning. I just wanted to get some feedback from people as I didn't find much on the google or the search bar.

Cheers

 

[mabrungard]

I've made several Berliners with pH in the 3 to 3.1 range and can attest that its too low. Keeping the wort pH above 3.2 is wise. I suggest that a brief boil or temp rise to above 150F for 15 min is appropriate to kill off the lacto and reduce the potential for further acidification.

 

[EcuPirate07]

I've made several Berliners with pH in the 3 to 3.1 range and can attest that its too low. Keeping the wort pH above 3.2 is wise. I suggest that a brief boil or temp rise to above 150F for 15 min is appropriate to kill off the lacto and reduce the potential for further acidification.

Thanks Martin for the info. The Brew Gods were on my side, got up this morning and it was sitting at 3.33 so I fired up the kettle.