Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > First time making a starter...is mine good?

Reply
 
LinkBack Thread Tools
Old 05-01-2010, 02:58 PM   #1
Kidder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Fairborn, Ohio
Posts: 45
Default First time making a starter...is mine good?

I made a starter on Thursday night using 1/2 cup DME and 1 qt water. I used WLP002 English Ale. Boiled for 15 minutes, cooled to 70F, pitched the vial. Placed a piece of sanitized foil over the top of the growler and shook like crazy. At first I put an airlock on it filled with One Step solution and some sanitizer splashed into it when I removed the airlock. I replaced the airlock with the foil. That night I put it in my basement which is in the low 60's, probably should've kept it upstairs so that what I did the next morning. So yesterday I came home at lunch and checked it out and there was no krausen or foam on top. Keep in mind that every time I see it I give a good shake. After work yesterday I came home and looked at it and it had a slight layer of foam on top but not much, maybe a 1/4" of foam? Shook again, checked a few hours later, no foam but it looks like there's yeast sediment on the bottom. Is this indeed yeast sediment? Did I completely miss the fermentation? Should I just shake the whole thing and pitch into my wort when ready?

I just don't think it fermented as violently as I expected. There approx 1/4-1/2" of sediment on the bottom of the 1/2 gallon growler. I'm thinkign of getting a packet of Nottingham just in case.

Thoughts?

__________________
Kidder is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2010, 03:10 PM   #2
ArcaneXor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 4,398
Liked 72 Times on 70 Posts
Likes Given: 13

Default

You can ferment starters quite warm - 70s or higher are no problem. You don't usually see much of a krausen ring in a starter, and they can ferment out quite quickly, so you may just have missed the action. The yeast sediment should be a creamy, off-white layer.

Next time, I would suggest making a larger starter. With just 1-qt of water, you are achieving very little propagation unless the yeast in the vial was seriously impaired. I usually do 1.8 to 2.5-liter starters. Also, a little yeast nutrient is always a good idea in a starter - just don't overdo it.

__________________
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Primary: Saison, Berliner Weisse, sLambic I, sLambic II, IPA, 70/-
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong, Dark Mild
ArcaneXor is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2010, 06:38 PM   #3
Kidder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Fairborn, Ohio
Posts: 45
Default

That's what the sediment looks like. I thought maybe it could be DME that has dropped out of solution as well. Hopefully the sanitizer solution didn't kill the yeast. I made it stronger than usual. If it can kill bacteria I'm sure it can kill yeast.

Oh well, I'll give it a shot tomorrow.

__________________
Kidder is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First time making a starter.... fotomatt1 Fermentation & Yeast 16 01-03-2010 07:30 PM
For Sale - Aint mine, but pretty good ag set up around boston Dubcut For Sale 3 12-05-2009 01:17 AM
First time making a starter, what's happening? MrBungle Fermentation & Yeast 7 10-24-2009 12:29 AM
Dont waste time and DME making a starter! s3n8 General Beer Discussion 11 12-08-2008 08:10 PM
First Time Making a Starter tgrier General Techniques 3 08-27-2008 09:51 PM