Purchased this strain as I can't blanket in my kettle. I wanted a pure culture. 50/50 wheat malt to 2 row mash that was mashed at 65C for 60 mins and mashed out at 70C. Brought to a boil for 2 mins (no hops added just to pasturize the wort) and chilled to 41C confirmed with 2 thermometers (PID and digital). Brought vile to room temp for 5 hours as per direction and pitched and covered with plastic wrap and kettle lid to prevent oxygen exposure. Temp controller kept kettle at 41C. At 24 hours no change to Ph or SG (was worried that maybe it was contaminated with yeast due to other posts and comments I read after I purchased). Ended up tossing a handful of grain in to get the lacto (didn't want to do this in the first place in fears of other bugs and the reason i purchased this culture). Soured down to a Ph of 3.24 in 24 hours after pitching grain. This was my first time using white labs. Typically use wyeast. Not sure if I'll use whitelabs again.