Pitched Goodbelly too warm

[jiggad369]

All,

Doing my first kettle sour with Goodbelly shots in a Grainfather but I was following a Catharina sour from BYO which called for holding the souring temp at 113F. I completely forgot that lacto likes 80-100F for 24-48 hours.

It's been 36 hours @ 113F since I pitched the LAB but just knocked the GF temp down to 90.

Is the batch ruined or am I ok by knocking down the temp?

If it's ok, how much longer do you guys think it'll take to get down to 2.3-2.4 ph?

Thanks guys!

 

[couchsending]

113 won’t kill it, just make it work slower. The lacto in good belly works fastest at 90-100.

You’re never gonna get to 2.3... I think you meant 3.3...

Do you have a pH meter?

 

[jiggad369]

Hi couch,

Sorry meant 3.2-3.4!

Yes I just checked the ph and it was at about 4.25 so it was working slowly.

Do I need to add another shot of GB or should I be ok to knock the temp down to 90 and check in couple days?

 

[couchsending]

Give it a little longer at 90-95 (ideally 95)... however the longer it takes to ge to an ideal pH the higher the likelihood of other nasties getting in there... did you preacidify to 4.5 before adding the lacto?

 

[jiggad369]

Yeah I did pre-acidify it down to 4.5 and filled the headspace with CO2 again.