I am taking it that you boiled this whole packet with how much water? Was it sweet? Did it smell like cereal and or malt?
I just started a starter myself and I use 1/2 cup dried malt extract and 1/2 quart of water which was boiled for 15 minutes with 2 hop pellets and then cooled to 80 F and I used some hefewizen yeast I had saved from a White Labs WLP300 vial to make more yeast. Be sure to shake this good or use oxygen if you have it. Sanitize some heavy aluminum foil for a top. It started in 10 hours. Every once and a while, give it a good shake (holding your hand over the foil). I will then take a bigger 2000 ML flask and make another 1000 ML of wort from DME boiled 15 minutes and pitch the first flask of fermenting yeast into it (big foam krausen). I will keep this at 70 degrees for 1 day and then make my brew from this the following day. I am very careful about being sanitary when I handle the wort and use Starsan (sanitizer) on anything that touches these containers. I will save a small amount of this for future batches of starter.
If you see no foam after 24 hours then the yeast must be dead or your starter was not DME (dried malt extract).
Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor
If you find yourself in a hole, the first thing to do is stop digging
Good judgment comes from experience, and a lotta that comes from bad judgment
Last edited by WBC; 09-15-2007 at 09:10 PM.