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.
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.
