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Lots of bubbles and foam during kettle souring.
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I’m souring a Berliner Weiße in a glass carboy. I’ve pitched Wyeast 5335 36 hours ago and have been storing in my garage where the temps are 90°-100°. Today I have lots of foam coming from the air lock. I filled the carboy to the absolut rim before putting the stoppet and air lock on to keep oxygen out. I also lowered the pH to 4.2 before I pitched the lacto. Can anyone tell me if this is normal.
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