« on: December 29, 2015, 02:22:16 PM »
I pitched a package of Omega Lactobacillus blend http://www.omegayeast.com/portfolio/lactobacillus-blend/ in a quart of 1.032 starter wort. After 3 days at room temperature the pH is down to 3.48 (don't know the unfermented pH of the starter). The gravity is at 1.028 so about 12% attenuation. I can't make the full batch for a week or two. Should I put this in the fridge? It smells really wort-y and I am afraid of it spoiling.It's a starter right? Keep it undisturbed and room temp till pitch day then let er rip.