I am a relatively new brewer. Currently brewing a Berliner Weisse. My wort had an OG of 1.030, I added 0.5 oz of Tettnang hop pellets, boiled for 10 minutes.
I transferred about 1500 ml to an Erlenmeyer flask for a starter then transferred the rest to a 5-gallon carboy. Pitched WLP677 Lactobacillus Delbrueckii in the 5-gallon carboy, then pitched WLP036 Düsseldorf Alt into the Erlenmeyer.
I let the Lacto do its thing for 6 days, then poured the yeast starter from the Erlenmeyer into my 5-gallon carboy.
It's been 48 hours and I haven't seen much airlock activity (no visible signs of yeast bouncing around and <3 airlock bubbles/min), which leads to my questions:
Does this mean there are no sugars left for the yeast to munch on? Does pH affect yeast performance?
I transferred about 1500 ml to an Erlenmeyer flask for a starter then transferred the rest to a 5-gallon carboy. Pitched WLP677 Lactobacillus Delbrueckii in the 5-gallon carboy, then pitched WLP036 Düsseldorf Alt into the Erlenmeyer.
I let the Lacto do its thing for 6 days, then poured the yeast starter from the Erlenmeyer into my 5-gallon carboy.
It's been 48 hours and I haven't seen much airlock activity (no visible signs of yeast bouncing around and <3 airlock bubbles/min), which leads to my questions:
Does this mean there are no sugars left for the yeast to munch on? Does pH affect yeast performance?
