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Old 06-07-2014, 06:04 PM   #1
Backwoodsbrewing
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Default Yeast, starters and fermentation

I recently built a stir plate, And made my first starter. I made a typical starter and put it on the stir plate for 24 hours. And then refrigerated as my brew day got delayed. On a subsequent batch without a stir plate the same thing happened, delayed brew day. When I pitched both starters I had sign of active fermentation within a few hours. The first beer turned out really good and I was pleased with the outcome. I have yet to finish the second batch. I am curious though do most starters that are made then refrigerated and pitched a few days later, after coming to pitching temperature. Behave in this fashion or would this be considered a hot fermentation. And not a desirable process


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Old 06-07-2014, 06:24 PM   #2
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Not sure what you mean by hot fermentation. Was the fermentation temperature of your wort to hot for the optimum fermentation temp of the yeast?

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Old 06-07-2014, 06:38 PM   #3
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Hot meaning too quick.my fermentation was in a steady 69 degree fermentation chamber both times and showed sign of active fermentation for 4 to 5 days then slowed but kept going for 2 or 3 days. The only thing I am trying to establish is is it abnormal and harmful for a fermentation to happen like this or is it ok.


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Old 06-07-2014, 07:45 PM   #4
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So the only diff emcee was the stir plate use on the first starter? That shouldn't be a concern other than the non stir plated starter would have slightly fewer yeast cells due to reduced O2 for growth. The stir plate allows for more oxygenation of the wort (constant agitation) vs periodic oxygenation with shaking/swirling of the 2nd starter.


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