We've had some good kettle/fermenter soured Berliner batches that soured quickly down to 3.3 or so. But on a few batches, the souring process has slowed / stalled and the wort began fermenting a bit. We typically reboil at this time and proceed as usual. We have been using a lot of Good Belly to make starters. We usually keep our temps in the range from 95-100* F. I read Plantarum works best in the 80-90* F range.
This time, the wort seems stuck at PH 3.7 and it is just barely fermenting. I'm considering chilling it down for a few days so I can prepare another starter. then I'll heat up the fermenter with hot water and proceed as usual to try and get down to PH 3.3.
Has anyone had success letting this situation ride? ie not pitching more starter or waiting out a Lacto souring that's slow?
thanks
This time, the wort seems stuck at PH 3.7 and it is just barely fermenting. I'm considering chilling it down for a few days so I can prepare another starter. then I'll heat up the fermenter with hot water and proceed as usual to try and get down to PH 3.3.
Has anyone had success letting this situation ride? ie not pitching more starter or waiting out a Lacto souring that's slow?
thanks
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