Standard low grav recipe for the Berliner I made a couple weeks ago. Pitched the commercial WL Lacto 672 or 677 (have to check my notes)at about 95F and activity was predictable and steady. After a few days I theifed a sample and was satisfied with the tartness and so dropped it to room temp and pitched some slury from a recent batch of a american Pale Ale. After no signs of activity after a day or two I pitched a fresh vial of WLP001 and still nothing after nearly a week.
Activity in the airlock is a bubble every couple minutes, aprox the rate I was getting after I cooled it down before pitching yeast. Suggesting that is still just the Lacto at its sub optimal temp.
Any guesses on this? Is maybe my PH now so low that the regualr yeast cant take off?
Im about to make a starter with 001 and pitch that in there while still active for one last try. After that maybe just boost the temp again and let the still viable Lacto ramp up again and finish it out.
Activity in the airlock is a bubble every couple minutes, aprox the rate I was getting after I cooled it down before pitching yeast. Suggesting that is still just the Lacto at its sub optimal temp.
Any guesses on this? Is maybe my PH now so low that the regualr yeast cant take off?
Im about to make a starter with 001 and pitch that in there while still active for one last try. After that maybe just boost the temp again and let the still viable Lacto ramp up again and finish it out.