My last ferment went perfect. Corn sugar and a lb of LME. It gave me a steady 3 bubbles per second for nearly 7 days. I used the EC1118 yeast.
This time I want to try a T&T recipe so I went with the cornflake sugar head.
18oz cornflakes and 6 lb of table sugar went into the boil, I used a few cups of lemon juice to invert the sugars. Brought it to a boil then cut heat and let it simmer around 30 min. For good measure I threw in some tomato paste. I had abo it 4 Oz of EC1118 yeast left over from the trub of my last ferment. I took it out of the fridge and left it in a window seal to warm up. I added about a cup of this new mash to the yeast and immediately it made a beautiful rich a creamy krausen. So I finished putting my mash together and let it cool to around 90f and pitched the happy yeast starter. Well nothing happened within two hours. I figured maybe the core temp in the fermenter was hotter than my thermometer read so I ran to the brew shop for another pack of 1118 and pitched it around 82f. Once the temp got down into the 70s it started fermenting. But I'm only getting about 1 bubble per 3 seconds. At this rate it's gonna take a month! I read the cornflake recipe should be a 4-5 day ferment. Now it's still bubbling at the same rate and it's holding at 74f. But when I looked inside there was no krausen whatsoever, but lots of bubbles floating up.
I also just threw in a few tsps of DAP, so between the dead yeast starter, the tomato paste, and the DAP, there should be no lack of nutrients.
Could my pH be too high? Can I just add some acid at this point in the ferment?
The test strip does look pretty blue for the scale.
What should I do?