Trying the Philly Sour yeast to make a simple raspberry sour. I've read about how it first makes lactic acid to lower the PH and then ferments alcohol. Here is my question. I bought a Tilt hydrometer and am trying it for the first time. OG was 1.058 and after 3.5 days, the current gravity is 1.057. I opened the fermenter thinking maybe the tilt was stuck on something, it was not. I do see the temperature changing. The yeast apparently likes it warmer (71-77 degrees F), so I had to use a heating pad to keep it warm, maybe the lower temp has an effect? I did notice a small krausen so I think it is fermenting. Is this typical for the yeast or is something wrong with my Tilt?