I kettle soured a Berliner to 3.9ph with Omega Lacto blend. Boiled for 15 mins with .5oz German Tettenang. Added a whirlfloc and yeast nutrient. Rehydrated the yeast in boiled water cooled to 90F. Cooled the wort, added O2 and pitched the yeast. I put in in my ferm chamber set at 64F.
I'm at 36 hours now and no activity. Is this pretty common on acidified wort? I've read that it is, but wanted to make sure.
Also at what time should I try to add different yeast. OG is 1.038 so it should be an easy ferment aside from the ph.
Thanks
I'm at 36 hours now and no activity. Is this pretty common on acidified wort? I've read that it is, but wanted to make sure.
Also at what time should I try to add different yeast. OG is 1.038 so it should be an easy ferment aside from the ph.
Thanks