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01-20-2012, 12:38 AM
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#1
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Senior Member
Join Date: Nov 2011
Location: Stafford, Virginia
Posts: 123
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yeast starter WL0002
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Hey guys, I will be brewing a russial imperial stout this weekend and made a starter yesterday. I used 1 cup of DME and 2 pinches of yeast nutrient that came with the starter kit. Added this to 1800ml of water and boiled for 15 mins. Cooled it to 75 and pitched the yeast, which was arould 72. I swirl it every chance I get but am not seeing a lot of action. It is fermenting, but very slowly. Is this normal for starters? How do I tell when its ready? It will be 36 hours old upon using.
Thanks
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01-20-2012, 01:08 AM
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#2
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God Bless the Troops!!!!!
Join Date: Sep 2011
Location: Chicago, IL - Illinois
Posts: 1,085
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does the white cake on the bottom of your container seem to be getting larger?
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01-20-2012, 01:11 AM
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#3
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Senior Member
Join Date: Dec 2009
Location: Columbus, MS
Posts: 607
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I usually let my starters get go for 24-48 hours before pitching. I know mine gets close to being ready by how milky/cloudy the yeast make the wort. You should also see a small krausen. If you are using a stir plate, you might not see or get a krausen.
__________________
Kegs: Galaxy Pale Ale, Chocolate Oatmeal Stout
Primary: Berliner Weiss v. 1, Berliner Weiss v. 2, pilsner
Secondary: None
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01-20-2012, 01:20 AM
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#4
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God Bless the Troops!!!!!
Join Date: Sep 2011
Location: Chicago, IL - Illinois
Posts: 1,085
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I don't let mine go for more than 24 hours.
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01-20-2012, 01:44 AM
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#5
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Senior Member
Join Date: Nov 2011
Location: Stafford, Virginia
Posts: 123
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Quote:
Originally Posted by mux
does the white cake on the bottom of your container seem to be getting larger?
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It "seems" to be getting larger but i cant tell for certain. I do see fermentation. Not much krausen like I was expecting. I cant see why it wouldnt be fermenting. I did everything right. I wont be pitching until saturday though so hopefully itll gain some speed. I have another vial of the same yeast, so if anything Ill pitch the starter and the other vial. |
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01-20-2012, 02:01 AM
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#6
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God Bless the Troops!!!!!
Join Date: Sep 2011
Location: Chicago, IL - Illinois
Posts: 1,085
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You should see little tiny bubbles. Most importantly the colony should be growing. Good luck you did everything right. Keep up with sanitation and nothing should go wrong.
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01-20-2012, 02:27 AM
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#7
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Senior Member
Join Date: Jan 2009
Location: Cincinnati
Posts: 605
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Im curious how the attenuation would be in a ris since it is low, if not the lowest, attenuating yeast they make
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01-20-2012, 02:37 AM
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#8
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Member
Join Date: Nov 2011
Location: san diego, california
Posts: 77
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When making a starter do you use an airlock, loosley cover it, or seal it air tight?
__________________
A fine beer may be judged with just one sip, but it's better to be completely sure. -- Czech proverb
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01-20-2012, 02:41 AM
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#9
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God Bless the Troops!!!!!
Join Date: Sep 2011
Location: Chicago, IL - Illinois
Posts: 1,085
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Quote:
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Originally Posted by SocalNat
When making a starter do you use an airlock, loosley cover it, or seal it air tight?
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I cover it with sanitized tin foil. Works great. |
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01-20-2012, 08:26 PM
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#10
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Senior Member
Join Date: Nov 2011
Location: Stafford, Virginia
Posts: 123
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Quote:
Originally Posted by lowlife
Im curious how the attenuation would be in a ris since it is low, if not the lowest, attenuating yeast they make
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I am using a recipe from the HBT site. Under stouts, it won first place, think it went down to 1.028
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