I've pitched a vial of WLP677 - Lactobacillus Delbrueckii into a 500ml starter, and put it in my fermentation fridge at around 104F. I was expecting it to sour, but after 4 days it doesn't taste sour at all. It smells pretty funky, but when I draw off a pippet to taste, I don't get any sour flavour at all.
This is my first use, so I'm not sure what to expect. I just recall people saying to leave it "1 to 7 days", and supposedly the longer you leave it, the more sour it should be.
I'm planning to brew a Berliner Weisse on Wednesday, so I have a couple of days left...should I just leave it go? Can anyone say what they taste normally from a lacto starter?
This is my first use, so I'm not sure what to expect. I just recall people saying to leave it "1 to 7 days", and supposedly the longer you leave it, the more sour it should be.
I'm planning to brew a Berliner Weisse on Wednesday, so I have a couple of days left...should I just leave it go? Can anyone say what they taste normally from a lacto starter?