I brewed a Berliner Weisse this past weekend (Sunday). OG 1.030 and cooled it down to 100F and pitched a 1L starter of Wyeast 5335 (that was on a stir plate for 3 days - I know, I wanted to go longer but time wouldn't allow). I pitched at around 4pm on Sunday.
The wort is in my fermentation chamber at 100F consistent, and showing no signs of airlock activity or krausen as of this morning, Tuesday. Should I be seeing signs after 40 hours or so? I popped the carboy cap off and took a whiff, and it does not smell even mildly tangy/acidic. I'm going to check the gravity, ph and taste it when I get home, but just wondering if this is normal behavior for lacto? This is the first time I've used it.
Thanks,
Julian
The wort is in my fermentation chamber at 100F consistent, and showing no signs of airlock activity or krausen as of this morning, Tuesday. Should I be seeing signs after 40 hours or so? I popped the carboy cap off and took a whiff, and it does not smell even mildly tangy/acidic. I'm going to check the gravity, ph and taste it when I get home, but just wondering if this is normal behavior for lacto? This is the first time I've used it.
Thanks,
Julian