Changes

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]]). ''Lactobacillus plantarum'' strains are known for being effective at sourness all the way down to room temperatures, and so that is a species that might work well for those who cannot maintain the warmer temperature that other species might require. 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 wort souring. 04/07/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1429055690455974/ Tips from many MTF members on maintaining heat for 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>:

* If maintaining heat is not possible with any of the techniques mentioned, use cool the wort to around 100°F/38°C and let the wort free fall down in temperature while souring with 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.