Ready2brew
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- Oct 21, 2013
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I recently Soured a Berliner Weiss wort for 2.5 days to a PH of 3.7 with lactobacillus (WLP 677). The wort was then boiled for 90 minutes and cooled before pitching hydrated US-05. It's been over 60 hrs at 65 degrees and I do not have any signs of fermentation. There is not a problem with the fermentation bucket or seals. I'm assuming that the Low PH is causing a problem for the U.S.-05, however I'm not sure as I've never performed a sour wort before.
I suspect the low PH will also delay infections by other organisms, but I'm not sure.
Should I be considering an alternate yeast or Brett to get the fermentation going? Another approach would be to warm up the fermenter, I just hate to delay much further if it risks an unwanted infection.
I suspect the low PH will also delay infections by other organisms, but I'm not sure.
Should I be considering an alternate yeast or Brett to get the fermentation going? Another approach would be to warm up the fermenter, I just hate to delay much further if it risks an unwanted infection.