I'm attempting my first quick sour with mango goodbelly (i.e., L. plantarum) and the wort appears to be fermenting (i.e., airlock activity and thin krausen). From what I've read about this strain and process, I don't think this is normal and was wondering if anyone has had this experience and if they knew the cause. Maybe infection with yeast? I'm planning to take a gravity reading after work today.
Here's a quick recap of my process:
-8lbs LME, no hops - SG 1.060
-boiled for 20 minutes, cooled to ~100F
-transferred 5 gal wort to sanitized bucket, shook goodbelly container and dumped 1/2 the container into the wort (16 Fl oz)
-adjusted pH to ~4.7 with 88% lactic acid, snapped on the top with airlock, no temp control
- pH dropped to about 3.8 after 36 hours, no sign of fermentation, just cloudy wort.
- I was hoping for a little more acidity so I dumped the rest of the goodbelly, and applied heat, held at ~85F.
- 24 hours after second pitch of goodbelly signs of fermentation started, pH still at 3.8
Thoughts? thanks in advance.