Hey peeps. I'm doing a kettle sour and I used the bootleg biology sour weapon L. I purchased it back in November of '17. Per Jeff at bootleg biologys' recommendations, i made a starter with it due to how long it sat in my fridge (800mL starter). I pitched that at 8pm Saturday night (starter temp was maybe 70*F and wort temp was about 95*F at time of pitch). Here we are at 930pm on Monday and the pH is only 3.7. I realized today that i had a temperature mishap where the temps were sitting at 115*F. I feel this is why the pH is so slow moving but not sure. Is 115*F capable of killing the lacto? I cooled it down to 90 and have kept it there since.