13,703
edits
Changes
added some temp control options.
===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 worting. 04/07/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1429055690455974/ Tips from many MTF members on maintaining heat for sour worting 2. 10/07/2016.]</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.
* 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.
* Use a glass carboy FermWrap™ heater or another carboy heater attached to a sensor thermowell through the cap and a temperature controller.
* Use a Brew Belt Fermentation Heating Belt and wrap a "hoody" sweater or some other fabric around it to insulate, and a temperature controller.
* Use an aquarium heater (Enheim band recommended), fill a large plastic cooler with water and keep the water warm with the aquarium heater. Set the souring vessel in the cooler.