Did I munson my yeast starter?

Hmm ... this is my first attempt at a starter, using one vile of WLP001 (best by 8/4/12). I've read several different instructions on how to do it, and with differing suggestions regarding concentration of DME to use. I think I pitched to a slightly weak wort (intentionally), but am unsure of the exact gravity because I diluted down a smidge from 1.040 just before pitching. I did this based on the recommendations of making a weaker starter on the White Labs site to "activate" the yeast. I added it to 800 mL in a 1 quart jar. Sanitation was pretty good all around, I think.

I pitched it 2 hours ago, and have been swirling it pretty regularly. Based on How to Brew's instructions, it is sitting in the same environment that fermentation will occur at, which is in a water bath and relatively cool temps ~63.

Nothing noticeable is occurring yet, though I realize this is supposed to take about 24 hours, and maybe longer since I have it at a slightly cooler temp.

But here's my main concern ... I wonder if I thermally shocked the yeast by warming it too quickly. I took it out of the fridge and set it on the counter, for a few minutes, then moved it to a warm area, about 85–90 degrees. I pitched it probably within 45 minutes of taking it out of the fridge, to a wort that was chilled to 69.

Do you think I derfed my yeast by warming it too quickly? What else have I done wrong?

I highly doubt you killed it. Most of the time my starters don't really take off in the first day visually, but the second goes nuts, and it's over quick from there. I suspect you'll get activity soon, just keep shaking it, you'll start smelling the gas soon.

nice usage of the word munson

it's alive!! a nice krausen was evident late last night and when i woke up in the middle of the night this morning (pitched it at 9PM last night). this is my first starter.

i'm wondering if i should stick it in the fridge at 9PM tonight, then pull it out in the morning, decant, and pitch another wort to build it up even more for a monday night brew session.

or if i should let it sit another day, and do a 48 hour cold crash for a monday night brew?

You don't have to keep the starter at fermentation temperature you can ferment it at 70-75 degrees. As long as the starter is completely fermented out you can throw it in the fridge to crash.

okay, good to know. i imagine it won't do any harm, but possibly take longer to do its thing?

my other question is, if i want to step it up. do i need to use a bigger wort than i did initially and pitch this slurry to a bigger container, or can i make another wort the same size as the first, and pitch to the same container the yeast is in now (after i decant).

i am using a 1 quart jar, and did about 800 mL, and i'm brewing a 1.055 OG brew.

or do you think i could just pitch what i have and not worry about stepping up? mr. malty suggested 1.3 L of slurry.

i think a found a good answer to my questions here, at post 7

https://www.homebrewtalk.com/f39/questions-stepping-up-starter-287970/

thanks everybody

Its debatable some people tell you that you need to at least double the size of the starter. Here is a good calculator that includes stepping up the starter. http://yeastcalc.com/

thanks for the link, i haven't seen this.

it looks like i could just do another starter the same size (decant, and pitch new wort into the same vessel?) and i'd come out with more than enough yeasties for my brew. too be safe, i could go bigger.

+1 for your thread title; Get em Big Ern!

Came in here to say exactly this.

greyhoundbrewing said:

nice usage of the word munson

Click to expand...

haha!

well i could still be a munson. it's been 24 hours now, and there's still a thick head of krausen, but it looks like maybe it's starting to settle??? i thought it was at its peak when i left for work this morning (again, my first starter), but when i came home ~21 hour mark, it was all spewed over and really foamy. a nice yeasty aroma coming off it, but lot's of drippage down the sides.

i'm thinking my starter vessel is too small for my volume, and hoping i'm not losing all my yeast buds.

after this guy's done, should i cold crash, and then pitch to a larger starter, in hopes of gaining some troops back? if so, does the gravity of the wort need to be the same as the first starter's or should that be fine as long as it's similar?

Made my first starter yesterday also. I also made a weaker starter around 1.020. Started it around 9pm. I never saw any evidence of Krausen, but I did see bubbles in the wort. Wondered if i'd done something wrong. Babied it all day today...shaking it...almost fed it, but i didn't. Brewing tomorrow, a cream ale. I'll decant and pour it in and see what happens. Smells like awesome, so I'm sure it will work, but I had the same thoughts as you.

these kind of multi-day timing theories are something only a homebrewer can understand

yeah, i have no idea what i'm doing, but i'm doing it!

c8h12n4o3 – did you have a bunch of foam over like me?

mine's about 38 hours into the job, and still has some decent krausen, but it's not foaming over any more, and there is a nice milky white layer collected on the bottom.

i should let it ferment out before cold crashing – does that mean when all the krausen has settled?

i guess i need to get a bigger vessel and step this up in a big way, since i seem to have lost a bit of my yeast from the foam overs.

you think going from my 800 mL starter (with some probable loss) to a 2 L step up should work? does the starter wort need to be similar to the last starter?