Originally Posted by breez7
My experience with lacto cultures is you just have to wait and watch. Sometimes they take right off and other times it takes days. When you notice the starter has some activity going on I would use it. Same thing goes for the main batch. Taste everyday until its about where you want it and then pitch the sacc.
The big issue with this is that it is L-acid, which doesn't show any activity; it is homofermentive and only produces Lactic acid.
Well .... it failed. After 5 days the starter was not sour. I think the reason was because I always toss a couple of hop pellets in my starter wort. Probably runs about 1 to 2 IBUs.
Re-started the starter (if you understand me), without any hops. Tasted sour witin 3 days. Tossed starter in main wort (no hops) 2 days ago. Plan is to leave for 5 days and pitch yeast. Will report back.