Hello, I am making my first sour beer. Followed a recipe from the May/June 2015 Zymergy (page 28). I fermented in primary with ale yeast for a week, then racked to secondary. When adding to secondary I also added the Wyeast Roeselare blend. The cultures have been in the secondary for two weeks now. I have not seen any pellicle form and see no activity in the air lock. Should I try to agitate or swirl the wort and try to activate or leave?