White labs, and some other labs, list their lacto fermentation temps based on a copitch fermentation schedule and not for kettle sour or sour worting.I used Lactobacillus Delbruckii today. I'm incubating it at 110 degrees even though the Recipe Editor seems to believe that I should be fermenting in the 70s...
Seems a bit low to me.
I've had good results at 110. Nothing enteric will live at that temperature.White labs, and some other labs, list their lacto fermentation temps based on a copitch fermentation schedule and not for kettle sour or sour worting.
For pre-souring before your primary fermentation with delbrueckii, I'd sour between 90-105F. More temp recommendations for other strains can be found on Milk the Funk Wiki.