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The yeast may have out paced the lacto at 74F and fermented much of your fermentables. This may leave less for the lacto to work on and it may not sour as much as you were hoping. I'd leave the whole thing in primary for 3 weeks, then sample it. If its still not soured move it from the cake to a fresh fermentor just to get off the cake as a precaution ...


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I used to mash-in my berliner at 150 F, and then just let it cool down to 120 F or so. From there my souring process was pretty much identical to yours. But, I usually pitched straight L delbruckii, with a followup pitch of WLP630 or some other ale yeast(s). With multiple organisms at work, there's more potential for attenuation, and I would always see the ...



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