I am reviewing the 2012 NHC seminar called "A Perspective on Brewing Weisse-style Beer" again and I just noticed that slide 30 recommends making a lacto buchneri starter at 70-80F for 5-7 days. Also the fermenter temps during the souring and before pitching the yeast starts at 93 drops slowly to 79 F on day 7 (slide 36). Frankly these temps seem rather low for lacto. Any idea why they are so low? Did I miss where the presenters gave a reason?
If they didn't give a reason for the commercial brew, I'll bet they cooled to ~100F and then lost about 10 degrees when they transferred to the fermentor (the glycol in the jacket was probably around ambient and absorbed heat).
As for the starter temp - I'm at work and can't review the audio, but I'm pretty sure the presenter stated a reason for the temp range. If anything else, its easier to hold a starter at 70-80F than at 100F.
IME - these temps work just fine for both the starter and the pitch temp.