Yeah you need to warm that starter up. Lacto performs better at warmer temperatures at a limit around 115-120F. I would try to get up around 100F if you could.
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I have to admit, the beginning of the article made me a little weary of Koch.
Forgive the question, but it seems recipe and balance are particularly delicate/critical given the conditioning and age required. Worried that 65 ish calculated IBU may be too strong for a British, and clearly too little for an American. I want room with this to submit to comps with such a large batch... Assuming I don't screw this up!
I think the name of mine is Colona. It is adjustable and also does corks. Comes with two heads for different size caps, and the cork stem. It is red and plastic. I worried about its durability, but it has been fantastic. The bottle rests on an adjustable metal plate that slides into slots for different sizes. I marked the different heights and can bottle and adjust with what ever bottle quickly. I've bottled well over a hundred cases with it. It was like $70 though. I would buy it again.
Thanks for the list! I'll look into these the coming days. My only problem is that I don't have a big freezer. Storage is limited...