Kettle souring with GoodBelly????

[Allekornbrauer]

Hello I have a question about using GoodBelly drink for kettle souring does one need to hold the temperature in the 95f-100f for it to sour. An also would one want to do a starter with the GoodBelly or can one just pour the goodbelly straight into there kettle for the souring??

 

[WBCo]

The main lactobacillus culture used in Goodbelly is L. plantarum which is not as sensitive to temperature as some of the other cultures available. I have used it with a temp controller keeping it in the 85-100*F range and have also let it sour at room temp with very similar results. I always use the quart sized containers of the Mango flavor and have never needed a starter. Chill the pasteurized wort to approximately 100*F and pour the room temp Goodbelly into it. Make sure you haven't added any hops to your wort before adding the lacto, as it will prevent souring.

 

[RPh_Guy]

You do not need to hold temperature. It sours effectively between 65-100°F.

Most people people pitch the GoodBelly without a starter.