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Old 08-29-2013, 04:56 PM   #2121
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Sounds like its working then! I rarely see much activity in a starter, except some creamy goodness if a stir bar is going. And some bubbling activity. But no real krausen



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Old 08-29-2013, 05:14 PM   #2122
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I don't see any bubbles on the surface, the stir bar was stopped most of the day and no foam / krausen. I was trying to get extra oxygen in, hence shaking with yeast pitched. Going to try and rig some sort of air filter & pump air in.



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Old 08-29-2013, 07:41 PM   #2123
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Quote:
Originally Posted by johnpcook1 View Post

I havnt heard that before. Thats interesting. Ive always aerated the starter wort before pitching the yeast into it, like I would a batch or wort, then put an airlock (S-type bubbler) on it. Is that not a good way to do it??
From what I've read ( mostly in this thread) it's how the yeast work. In the presence of oxygen, they eat and happily multiply. Without oxygen, they eat and produce alcohol, but don't reproduce at the same rate when oxygen is present.

When brewing, you oxygenate the wort to kick start the reproduction. The yeast multiplies, then the oxygen runs out and they start making your alcohol.

Alcohol isn't the goal of a starter. The goal is increasing viable yeast and getting them geared up to produce alcohol once you pitch. That being the goal, an oxygen-rich environment is idea for your starter in order to encourage reproduction.

That's why stir plates are used. They keep the yeast suspended and increase the surface area exposed to oxygen with the vortex...
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Old 08-29-2013, 10:25 PM   #2124
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Quote:
Originally Posted by Xtant

From what I've read ( mostly in this thread) it's how the yeast work. In the presence of oxygen, they eat and happily multiply. Without oxygen, they eat and produce alcohol, but don't reproduce at the same rate when oxygen is present.

When brewing, you oxygenate the wort to kick start the reproduction. The yeast multiplies, then the oxygen runs out and they start making your alcohol.

Alcohol isn't the goal of a starter. The goal is increasing viable yeast and getting them geared up to produce alcohol once you pitch. That being the goal, an oxygen-rich environment is idea for your starter in order to encourage reproduction.

That's why stir plates are used. They keep the yeast suspended and increase the surface area exposed to oxygen with the vortex...
Seems like a reasonable explanation to me. Thanks for the info!
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Old 08-30-2013, 06:48 PM   #2125
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I Finaly got to my LHBS today & got some yeast. Asked them, they seemed to think all fine "just do another starter". I added some more DME, ran everything up & had quite a bit of krausen visible, even with stirplate on. My problem obviously was in numbers, not lack of yeast.
I pitched the starter when the wort was ready, then had an interesting thought: Does one pitch the whole starter, or let them settle out and throw the clear fluid away? My idea is to pitch while there is good activity going & they are really ready to tackle the larger wort.

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Old 08-30-2013, 08:56 PM   #2126
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Seems like person preference. I've not read one way or the other. Some pitch it all; others decant, then pitch.

I toss it all in. Seems to me like there are two yeasts in there: those actively attacking the sugars and those that have grown bored and dropped out of the fight until something more exciting comes along. You want both. You want the ones already riled up to kick off your fermentation while their buddies come out of their slumber.

Of course, this is purely my opinion and anecdotal and just goes along with the imaginary bar fight I picture in my head when I pitch...

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Old 09-02-2013, 12:26 PM   #2127
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I stored some yeast samples back in Jan, tried them out today and no activity Not sure how long they are viable for but they were sealed up pretty tight in the jars. One was a lager yeast, 830 and an Irish Red, dont remember. I see no activity in the IR starter... and maybe a little in the 830, kinda hard to tell.

damn that 830 was some great yeast

there are a few bubbles when i shake the 830 but not many...maybe more time?

I used 2 liters of water...120grs DME

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Old 09-03-2013, 09:41 AM   #2128
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Before shaking...

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After...maybe some life there after 24 hrs



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Old 09-16-2013, 09:49 PM   #2129
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Awesome thread! With my current living situation I have to get all my yeast brought in from out of the country and this plus the freeze banking will let me become essentially self sustaining with my yeast cultures once I get them here.

At the very least I should only need to have friends bring me new packets every year or 2.

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Old 09-17-2013, 12:21 PM   #2130
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Quote:
Originally Posted by Xtant View Post
From what I've read ( mostly in this thread) it's how the yeast work. In the presence of oxygen, they eat and happily multiply. Without oxygen, they eat and produce alcohol, but don't reproduce at the same rate when oxygen is present.

That's why stir plates are used. They keep the yeast suspended and increase the surface area exposed to oxygen with the vortex...
I have never seen the explanation before and now the stirplate makes sense.


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