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-   -   Wyeast 3787 starter help (http://www.homebrewtalk.com/f163/wyeast-3787-starter-help-357763/)

strongale28 09-30-2012 05:55 AM

Wyeast 3787 starter help
In preparation for my fist 5 gallon batch (belgian dark strong ale) I made a yeast starter with wyeast 3787. Mr. malty said to do a 3.6L starter intermittent shaking. I used a 1 gallon glass jug thinking i would have enough head space, but after shaking it once to give it oxygen it overflowed quite a bit. After that i didn't shake it anymore. The starter continued to ferment overflowing with foam for most of the time until it finished. Also the foil came off a couple times leaving the starter open to air for a couple hours, not sure if it might have gotten infected with something. The starter is currently in the fridge, and i was wondering if i should decant and pitch it or have i lost way to many yeast cells when it was overflowing or it might be infected??

Brew-Jay 09-30-2012 03:01 PM

Go to the Northern Brewer documentation page for yeast pitching rates. It describes how to make a two step propagation starter. You can basically combine a 2L starter and a 1L starter (after decanting) and make billions of yeast with a small container. I used that method with 3787 and had good success. I also had lots of foam but plenty of head space to let it rise.

Brew-Jay 09-30-2012 03:04 PM


Here it is!

duboman 09-30-2012 03:43 PM

Most likely you did not lose that much, if any yeast so I would not worry about it. In addition, even if the foil came off there was CO2 pushing out so nothing nasty got in. Next time go to http://www.yeastcalc.com and calculate a stepped starter:)

strongale28 10-01-2012 01:18 AM

thanks for the replies

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