Lactobacillus Timing

[Annunciation_Dan]

I am working on a Kentucky Common and cold crashed the fermenter at 1.015 (started at 1.045 with San Diego Super Yeast).

I then added Lactobacillus Delbrueckii to the secondary and am fermenting/aging at 70 degrees.

I understand that I am above the recommended IBU range for Lacto D, but at 20 IBU's I'm hoping it doesn't cause too many problems. How long will it take to sour for me?

 

[Calder]

Sorry to say, but I suspect it will not sour at all. You might be lucky because the abv is low, but all the simple sugars are gone.

 

[TAK]

Sorry, this will be no help to you currently, but I thought I'd share... I'm 3 days into my first sour fermentation. I made a 1.031 wort for a Berliner Weiss. I pitched the Lacto first (I pulled 2L for my Sacc starter, which is in the fridge now after a day on the stirplate). The carboy has been at 100F now for three days, and it's starting to taste sour today.

 

[Annunciation_Dan]

Lacto eats the complex sugars that yeast cannot, so I'm not concerned about that. moreso with the amount of time it will take to do it's thing