I brewed a berliner weiss that I did a sour mash on with a kombucha scoby, it was very sour and acidic when I boiled it with some hops and pitched a pack of safeale 05 at 68 degrees. Its been 48 hours and there's no activity. Its at 68 degrees now and I pitched plenty yeast for a 1.032 wort. I'm wondering if the low ph ( I don't have strips I'm determining this by the very acidic taste of it) killed my yeast.
My question is How low of a ph will kill yeast or cease fermentation?