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Received my order today and pediococcus was frozen solid... It is melting now but am concerned since I need to pitch into secondary on Saturday. Should I have concerns or should it be OK? I know this yeast doesn't show physical signs of activity... The company is sending me another one but...

Originally I had wyeast lambic in it... Nothing happened. My place didn't have another one so they gave me white labs belgian sour mix 1. That has Brett and pediococcus and something else in it... I plan to pitch the pediococcus after fourteen days per recipe... So it sounds as if the Brett...

Thx for reply. I made a starter. OK... So I shouldn't see bubbles as norm? Also... I am reading all over the place about starters and oxygen... Isnt the airlock preventing oxygen flow?

Making a kriek...first time. Was told to put periococcus in wine bottle w dry malt extract...seal at room temp seven days....fridge seven days...am I supposed to see activity? After three days of nothing called store. They gave me an expired one and said give it a shot. I added it and the yeast...