So I made a geueze and pitched some of my extra lacto/yeast blend from another batch. It has been 24 hours and still nothing. Does Lactobacillus make CO2 to get the airlock going? I noticed in my berliner weisse after I pitched in secondary, it really did nothing but still dropped the FG from 1.01 to 1.006. I am picking up Wyeast Lamic blend tomorrow just in case and to get it tasting like the funkiness I enjoy. Do you think the wort is ok?? I also pitched some london ale yeast this morning, an old vial of white labs use by 1-7-12 to make sure I had a good macro in it.