Changes

<blockquote>Lance Shaner: "Full disclosure: I own Omega Yeast Labs. Pitching at 120F is a bad idea with this blend. The bug doing most of the work in this blend is Lactobacillus plantarum. The best temp for plantarum is 80-95F <refname="adi_oyl605">[https://www.facebook.com/groups/MilkTheFunk/permalink/1328002250561319/?comment_id=1329009390460605&reply_comment_id=1331204400241104&comment_tracking=%7B%22tn%22%3A%22R%22%7D Clarification on optimal OYL-605 temps by Adi hastings on MTF. 06/16/2016.]</ref>. It does not work [as well] over 105°F <ref name="adi_oyl605"></ref>. Also, we regularly make a 1 liter starter with the Lacto blend for faster souring. Simply pitch the contents of the pouch into 1 liter of sterile 1.040 wort and let sit for 24 hours at 70-80°F before pitching (no need to stir). Adi Hastings mentioned the imperial stout we just kettle soured. We previously brewed a Berliner using the same method. At 17 hours, pH was at 3.42 and temp was 75°F (original pitch temp was 85°F). At 40 hours, pH was 3.24, at which time we boiled. Lower pH in the Berliner compared to the stout at 17 hours likely has to do with different buffering capacities in different worts."</blockquote>