I decided to get a little crazy and try my hand at a Berliner Weisse. I decided to do a sour mash, which went great. I soured the mash with a few ounces of grain for 24 hours and got a sour but not foul smelling wort. I did a 30 minute boil with a small hop addition, cooled oxygenated and pitched WLP001. This was a 2 gallon batch so I didn't do a starter. My OG was 1.031. 3 days later I have no Krausen or airlock activity. I have my carboy sitting at 72 degrees.
I'm going to take a hydrometer reading tonight, but was wondering how the lactic acid effects fermentation. Every other time I have used WLP001 I have had very active fermentation within 24 hours. My yeast was shipped from NB and I am wondering if the heat during shipping was too much for it.
Is it possible with a low gravity beer to have fermentation without krausen or airlock activity? There hasnt been any subsurface swirling either. Just a yeast bed settled on the bottom of the carboy.