Hot answers tagged sour
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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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