Stevesauer
Well-Known Member
So I'm in the middle of my second time sour worting. First time went great. Pitched a giga yeast lacto culture at 120. I did my best to keep temp up, but it fell to 80 by day 3. Still, got a great sour. This time, I did everything the same except one thing. Instead of 5 Gallons of wort like last time, I did 7.5, my boil volume. Guy at LHBS said this would be no problem but it seems otherwise this time around. 3 days in and hardly even tart. Temp is now around 85. My understanding is that higher temps are not necessarily key, but help the lacto do its job faster. I'm thinking of just throwing in a cup of uncracked malt to get more lacto in there. I also am trying to get things warmer. Any problems with this remedy? Do I need to worry about other nasties on the malt? Any input is very appreciated. Thanks.