13,591
edits
Changes
m
no edit summary
===Tips on Maintaining Heat for Homebrewers===
Keeping the temperature as steady as possible for a pure culture of ''Lactobacillus'' fermentation is not that important. Just try to stay in the range of the temperature best suited for a given species (see the [[Lactobacillus#Culture_Charts|''Lactobacillus'' culture charts]]). Here are some tips from MTF members on maintaining warm temperatures for sour worting <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1279628395398705/ Tips from many MTF members on maintaining heat for sour worting. 04/07/2016.]</ref>:
* For metal vessels such as a kettle, keep it on the stove burner and turn the burner on when heat is lost.
* Put the wort in a plastic bucket and seal with lead, then lower that bucket into a ten gallon water cooler and close the lid. Optionally, insulate with blankets.
* If not using a plastic vessel, keep the vessel in an oven (if it fits) or an electric smoker.
* Use a [http://www.amazon.com/Zoo-Med-Reptile-Cable-14-75-Feet/dp/B001OVBEEK/ref=sr_1_1?ie=UTF8&qid=1460052384&sr=8-1&keywords=zoomed+reptile+heat+cable ZooMed Reptile Heater Cable] inside of a fermentation chamber. Line the inside of the chamber walls with the wire and secure with duct tape.
* If maintaining heat is not possible with any of the techniques mentioned, use a species such as ''L. plantarum'' that produces acidity at room temperature. [[Lactobacillus#Omega_Yeast_Labs_on_OYL-605|Omega Yeast Labs OYL-605]] works well without hot temperatures. <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1279628395398705/ Tips from many MTF members on maintaining heat for sour worting. 04/07/2016.]</ref>.
===How to Pre-Acidify===