lostfish

Recipes 

I was wondering if anyone knew of a ballpark figure for the lag time experienced with the WL sour mix? I pitched ~36 hours ago along with the WY lambic blend in the next carboy over. The WY needed a blowoff tube after about 12 hours it was rocking so hard, but still no activity on the WL. Same worts, same temps (70). Thanks!

AmandaK

Recipes 

White Labs has a much lower cell count for their wild yeasties than Wyeast, so a longer lag time is expected.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

JNEL73

Recipes 

Three day it took the wl sour mix for me.
Jon

lostfish

Recipes 

Thanks, mine took a little over 36 hrs, but it finally kicked.

Oldsock

Recipes 

As others said, the White Labs blends are ~7 billion cells when fresh. I like to pitch some extra brewer's yeast along with them to ensure a healthy primary. Glad it got rolling eventually!

__________________
Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).