HollisBT

Recipes 

So my starter is yet to hit any level of krausen, yeast was pitched into it on Sunday morning... The yeast is staying in suspension nicely, and every time I swirl it I am getting anime release of co2, so it seems like there has been activity in it...

It's starting to concern me though that it isn't getting highly active. Starting to wonder if I should let it ferment out completely and then cold crash it and take a gravity reading before pitching it to one of the full fermenters, or just wait and pitch it and see what happens. Any suggestions/input?

tre9er

Recipes 

a stir-plate would be ideal here. If the gravity of the starter is lower than your beer (since you took beer to make the starter, right?) then there has been replication and you could pitch.

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duboman

Recipes 

If you made the starer on Sunday then it's done. Most starters ferment out in 18-24 hours regardless of how you stir or shake and it is typical to not see much if any activity. If you are really concerned then take a gravity reading but IMO you can go ahead and crash it, decant it and pitch!

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HollisBT

Recipes 

Thanks guys .

I'll pitch it in the morning, not going to bother crashing and decanting, since I made the starter from the original beer. I'll just pitch and cross my fingers.

Golddiggie

Recipes 

IMO/IME, a stirplate is ALWAYS a great idea when it comes to making starters.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

tre9er

Recipes 

i hear ya. now that i have one my previous starters seem like i hardly did anything to the yeast. this time i had mad foam/krausen, including the typical leftover ring you get with a "real" beer ferment. Was triple easy, too. Got the thermaltake fan with speed control and USB power cord, stir-bar, and a few magnets and BAM!

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Den Faaborg Bryggeri

Golddiggie

Recipes 

Making the first starter step tonight for a batch I'm brewing on Saturday. All of .7L is needed for the first step. Second step will be 1L in size (probably made Thursday evening). I'll get the yeast cell count needed with the two small starters that would have taken a larger starter (at least 3L, so about double). IMO, using less DME to get the cell count is a win in my book. I can easily plan to make the starters far enough ahead.

__________________
My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

HollisBT

Recipes 

Alright, next question... When I re-pitch should I aerate again? Or just give it some swirls to mix the yeast in...

I'm guessing no go on the aeration since there is some alcohol present.

Golddiggie

Recipes 

I wouldn't aerate again.

__________________
My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

HollisBT

Recipes 

I pitched this morning, fingers crossed and hoping for the best...