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Old 01-26-2013, 04:14 PM   #1
sawwas72
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Default First time yeast starter... Holy Crap!

So, I've done yeast starters before and had ok results. This time I really wanted to try and do everything possible to get the most out of my yeast vile. I used an erlenmeyer flask to boil my dme and went right from the flame to ice water to cool it down quickly, which was amazing as well as scary. I oxygenated the wort with a diffusion stone for the first time ever, pitched my yeast, used a foam stopper to cap it and kept it a a stir plate for three days. I brewed an all grain imported stout yesterday and oxygenated the wort in the carboy before pitching my flask of yeast. Ok, I know that this is just old news for some of you guys, but un-freaking-believable! That was at six o'clock in the evening, and the pictures below are at 12 o'clock midnight. Six hours later. Amazing. I'm a believer, just had to share.

forumrunner_20130126_121317.png   forumrunner_20130126_121339.png   forumrunner_20130126_121403.png  
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Old 01-26-2013, 04:19 PM   #2
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I see a face in the foam in the center picture.

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Old 01-26-2013, 04:21 PM   #3
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Posted the wrong pics. These are from seven this morning but you get the idea.

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Old 01-26-2013, 04:23 PM   #4
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That's the face of the yeast god!

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Old 01-26-2013, 11:57 PM   #5
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Seems like it's hard to always predict how yeast will react to wort. A few batches ago I brewed a hefeweizen with the Danstar Munich yeast. OG was only 1.055 but fermentation was so violent the lid would've blown off my fermenter if I hadn't been paying attention (noticed liquid being pushed out the top of the airlock).

Next batch was a Tripel that I pitched a 3L WLP500 starter into. Went from 1.085 down to 1.015 in 4 days yet never made a peep.

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Old 01-27-2013, 09:38 AM   #6
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You've got a point. I'm actually going to be brewing another kit next week. a lemon coriander weis, so I'll have to try the same technique to see if I get similar results. I've just never had the yeast take off so fast before like this.

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Old 01-27-2013, 10:16 AM   #7
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I always seem to miss the violent fermentation. It seems to happen the night of the brew while I'm asleep

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Old 01-31-2013, 01:01 PM   #8
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Alright so this is my second brew using this yeast prep technique and I will definitely continue to use it.

1. Create and boil wort in flask using yeast nutrient.
2. Cool rapidly in an ice bath.
3. Aerate with oxygen using a stone.
4. Keep on stir-plate for 3 days

This brew was a Weiss using a dry yeast and I still had activity within 2 hours of adding yeast. These pictures were taken the following morning.

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Old 01-31-2013, 05:31 PM   #9
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Sawwas, what was your OG and wort temp at time of pitch?

Rick

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Old 02-01-2013, 01:14 AM   #10
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That's nuts! I am still planning my first brew when I make a starter. Excited to see how it turns out!

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