I brewed an amber ale last week and used dry yeast for the first time. I pitched a healthy, frothing starter using a little malt extract from the ingredients kit. That looked great up til the time of pitching.
Otherwise, I did nothing different than I usually would. Aerated the wort, let it cool to about 80 degrees and tossed the yeast in. Aside from the normal frothing of pouring the wort in the carboy, I never heard a peep out of the yeast. No foam, no crust, no bubbles, no movement.
After a day or so, I noticed the wort was clearing up on top and after a week, it has completely settled out like a 3 month old Lager! WTF? I have never seen a yeast starter completely fail to begin fermentation. There doesn't appear to b anything else growing in there either.
Can I rack this to a clean carboy and try again with a fresh yeast starter? Does that work?