Yeast Starter Question - Page 2

william_shakes_beer · 01-25-2012, 12:18 PM

Quote:

Originally Posted by disney7

MrMalty says I need a 1.2 liter starter with two vials of yeast when using a stir plate. Sound about right?

So far the stir plate is working. We'll see if it can hold up for 36 hours.

Not sure but I believe you can also do one vial and do a step if you have the time. Let the starter finish out, cold crash, pour off the beer on top, the add another dose of wort and repeat.

**disney7** · 01-25-2012, 02:02 PM

Well, the stir plate is still going after 10 hours and I have it in my ferment chamber at 70 degrees. Can't really tell anything is happening. I turned the stir plate off and I don't see any bubbles. There is a very, very slight scum in the there that wasn't before... not foam, just kind of looks like someone spit in it

It is White Labs yeast that was bottled 2 weeks ago.

Should I be worried?

**NordeastBrewer77** · 01-25-2012, 04:04 PM

no, starters generally aren't very active. try giving it a little swirl, just enough to kick the yeast up off the bottom. it should foam a bit then. really what you're looking for is a developing layer of yeast building up on the bottom of the starter flask.

**disney7** · 01-25-2012, 08:05 PM

Opened up the ferment chamber at about 20 hours and it smells like beer in there now. So I take that as a good sign. Plus the yeast bits are looking chunkier and more plentiful. I may turn the stir plate off in a bit and see what I have after it settles.

**Billybrewer09** · 01-26-2012, 12:34 AM

I usually let my stir plate run for 24 hours, then let it set for 12 hours before cold crashing. Then I I want to step it up I will decant the starter liquid and repeat.