I'm making a gose
I soured my wort with Lacto for a couple months. I know it was pH 4.5 a couple weeks prior to boiling, but my pH meter broke, so it would be somewhere around 4 would be my guess.
So last weekend I boiled and added Safale US-05 - I boiled some water, let it cool, and added the dry yeast for 30 minutes prior to pitching as it stated, and pitched at around 75 F.
So it's been 5 days and there's no krausen. I've 1) never used dry yeast and 2) never made a sour, so i wanted to know what the experts thought, and what could be done to turn this around?