Mashed 8 plato wort with 50% wheat and 50% pilsner with some acidulated malt to drop mash PH to 4.8.
Put into the 2BBL BK and dropped temp to 115 degrees. Starting PH was 4.8
Had a 2BBL pitchable Lacto from BSI and pitched in at room temp into the 115 degree wort. Put a layer of CO2 on top and sealed up the BK.
Holding temp at 115 degrees with burner set to auto. After 5 days PH is now down to 3.99. Seems stuck. I'm shooting for 3.6.
Put 2lbs of crushed Pilsner grain in a sock yesterday and 24 hours later PH is still 3.99.
BSI is going to send me another pitchabe culture on the house which is very generous of them.
Any ideas on how to get that last push going on souring? Is there something in the process I did wrong?
BSI rep said I might have shocked the Lacto by pitching it from 70 degrees to 115. So I plan on bringing up the lacto to 100 degrees before pitching on the new batch.
Put into the 2BBL BK and dropped temp to 115 degrees. Starting PH was 4.8
Had a 2BBL pitchable Lacto from BSI and pitched in at room temp into the 115 degree wort. Put a layer of CO2 on top and sealed up the BK.
Holding temp at 115 degrees with burner set to auto. After 5 days PH is now down to 3.99. Seems stuck. I'm shooting for 3.6.
Put 2lbs of crushed Pilsner grain in a sock yesterday and 24 hours later PH is still 3.99.
BSI is going to send me another pitchabe culture on the house which is very generous of them.
Any ideas on how to get that last push going on souring? Is there something in the process I did wrong?
BSI rep said I might have shocked the Lacto by pitching it from 70 degrees to 115. So I plan on bringing up the lacto to 100 degrees before pitching on the new batch.
Comment