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Kettle souring with GoodBelly????

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Allekornbrauer

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

Most people people pitch the GoodBelly without a starter.
 
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