13,591
edits
Changes
added keeping temperature tip
===Tips on Maintaining Heat for Homebrewers===
Keeping the temperature as steady as possible for a pure culture ''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 wort souring <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1279628395398705/ Tips from many MTF members on maintaining heat for sour wortingwort souring. 04/07/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1429055690455974/ Tips from many MTF members on maintaining heat for sour worting wort souring 2. 10/07/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1557805380914337/?comment_id=1557821360912739&comment_tracking=%7B%22tn%22%3A%22R7%22%7D Tips from many MTF members on maintaining heat for wort souring 3.</ref>:
:''Editor's note: please be cautious when using heat sources to heat plastic fermenters; PET bottles have been known to melt or warp when applying too much heat to them.''
* Electric heating blanket or heating pad.
* A room space heater with towels or a t-shirt to insulate.
* If it fits, place the fermenter in an insulated 10 gallon Rubbermaid cooler (like the kind that many people use as mash tuns).
* 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.