I used this blend for the first time yesterday and well it never started. I made a yeast starter the day before as always let it sit on a stir plate for the full 24 hours. and pitched it on the wert both around 70* and oxigenated with a stone and oxigen tank for 25 seconds. so far nothing out of the norm? Wyeast says it works between 63-75 degrees and it is sitting at 66* anyone have any ideas to bring this batch to fermenting? it is a Lambic.
Thaks in adnvance,
Mike
Wyeast doesn’t recommend making a starter with their Sacc/bug blends, because certain microbes will grow at different rates in a starter and will alter the composition of the blend.
Having said that, since this blend is a combo of different yeasts and bacteria, it would be normal for fermentation to act quite a bit different than a normal all-Saccharomyces ferment. It has only been a day, so give it some time. If you don’t see any signs of activity after 3-4 days, then take a gravity reading to see if anything is happening at all.
erockph, Thanks! I did not know that. The yeast had about four months age on it so I did the normal thing I do with older yeast. as you can tell this is my first sour.
