Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > When is a stirplate starter at "high krausen" for restarting stalled fermentation?
Reply
 
LinkBack Thread Tools
Old 02-24-2011, 06:05 PM   #1
bigbeergeek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Visalia, CA
Posts: 4,080
Liked 117 Times on 96 Posts
Likes Given: 79

Default When is a stirplate starter at "high krausen" for restarting stalled fermentation?

I've got a 2nd stage starter crash cooled at the moment. The latest step was 2 quarts @ 1.035. It fermented for about 24 hrs before getting chilled (again). My question: I'm going to decant the spent starter wort and add a quart or two of 1.040 wort to the room temp slurry... how long should I run this bad boy on the stirplate before I dump it into the fermentor? I was thinking maybe 4-6 hrs, is there any info on what is "ideal?" Yeast strain is WLP500 for a dark strong stalled at 1.025.

__________________
bigbeergeek is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2011, 09:36 PM   #2
BBL_Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Kokomo, IN
Posts: 3,701
Liked 431 Times on 299 Posts
Likes Given: 323

Default

If it was fermin for 24 hrs on a stir plate, whether chilly or not, and this was the second step already you should have a nice little pile of cells there to work with. IMO I wouldn't even bother with the extra spep(s) its just a waste of good sugar. However, how do you know when high krausen is achieved ?, you learn your strain and watch it like a hawk. You will know when the yeast begin activity because the top of the culture will change. Either getting more frothy or thicker or just dif will due for now. More importantly than knowing high krausen is to know when activity begins and when it ends. However, high krausen is still high krausen. Even on a stir plate, if you give the yeast what they need, they will still puff up and make a frothy head on top of the starter that signals high krausen, but you don't really need high krausen IMO to accopmplish your goal. You just need healthy cells that will go to work which I think you already have. again IMO.

Hope this helps,

Shaggy

Back to your question here.......I think you can go ahead and pitch that bad boy. Don't even bother adding more starter wort. You've gone through pleanty already. The viable yeast cells are there you just need to get em in the beer before they use up their reserves.

__________________
BBL_Brewer is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2011, 11:52 PM   #3
bigbeergeek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Visalia, CA
Posts: 4,080
Liked 117 Times on 96 Posts
Likes Given: 79

Default

BBL Brewer: I agree. I'd estimate that there is a good 8-10 oz of yeast cake on the bottom of my 1 gallon starter jug which is probably enough to wring a few more points out of my gravity. However, I see this 2nd yeast addition as my final shot at lowering the gravity in the pursuit of a delightfully dry Belgian Dark Strong. Plus, I was planning on saving a portion of the slurry in a mason jar topped off with boiled, cooled water. I'm not concerned with the ~$1.00 investment of DME. I want a mountain of yeast, and I'd prefer to pitch it in as active a state as possible.

__________________
bigbeergeek 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
give me the "yeast starter for dummies" twd000 Fermentation & Yeast 17 09-23-2010 10:07 PM
How high is "high gravity" when reusing yeast Nateo Fermentation & Yeast 3 08-22-2010 04:44 AM
"Banana" aroma from starter of WLP530 l3agel Fermentation & Yeast 5 02-28-2010 07:23 PM
Making a Starter from "washed yeast" daveooph131 Fermentation & Yeast 3 01-03-2010 04:13 AM
California "steam" beer fermentation temp Bru Fermentation & Yeast 12 11-23-2009 12:41 PM



Newest Threads

LATEST SPONSOR DEALS