Kettle souring variations in holding temperature

[Jefe Waizen]

Hello. What are the risks of souring at temp (95 to 120) with lacto for two days in sealed kettle, but then pause the heating for a day, maybe down to 60's or so (kettle would be outside covered with blanket) and then resume for the third day? Thinking about leaving town for a day, so not sure if this makes sense. Thank you for your responses.

 

[RPh_Guy]

L. plantarum does not tolerate temperatures that high, so it depends on your culture. Dropping 60°F will also create a vacuum, pulling in air and increasing risk of contamination. Kettle souring is already inherently risky.

Have you considered using a modern method instead of kettle souring?
https://modernbrewhouse.com/wiki/Sour_beer