Hello- so I am working on my second sour using gigayeast lacto. I left the lacto on longer than I should and not quite vinegar, but pretty strong sour. So I was brewing another batch this weekend and I added 1-1/2 gallons of wort to the lacto wort and boiled them together for about 20 minutes to kill off the lacto. I cooled and than put this wort in a carboy with raspberry purée. I added WLP001 and it has been 4 days and nothing. Could the acid have killed the yeast?
Is there another clean yeast I can add to ferment out the additional sugar from the 1-1/2 gallons of wort and raspberries?
Thanks.
Is there another clean yeast I can add to ferment out the additional sugar from the 1-1/2 gallons of wort and raspberries?
Thanks.