post fermentation high temp souring

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Grod1

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I have a 4 month old mixed culture beer that is not sour enough for an event in September. This beer was going to get racked onto fruit. So i just started to think ,what if after racking on fruit i ramp the temp back up to 90-110F with a fresh picth of lacto or pedio?Do you think it could work the same way as sour kettling or will i get crazy off flavors holding the temp that high?Im certain the sacc is not dead but certainly not to active especially in secondary.
someone out there has to have an opinion.
 

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