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Old 01-30-2014, 03:03 PM   #11
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Oh my, that really is mold. Throw it out. Regarding yeast starters sljohnson mentioned. He's right, and it will make a significant difference. I didn't start making starters until later in my years of making beer. Although swirling does work pretty good, it won't replace a stir plate, which you can make yourself or by one for around $70. Especially when you don't have time to hang over the starter for a few days. In a recent study, a stir plate helped the yeast grow significantly more than samples without a stir plate, or with swirling. However, swirling is still much better than letting the starter sit there and do nothing, or if you don't want to shell out the cash.


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Old 01-30-2014, 03:10 PM   #12
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It does smell a little off.. Also what would be the best way to make a starter without a stirplate?

My other question would be, will the yeast then kill whatever is growing in it? (that was my idea behind reboiling would be to kill it) if not then I'll at least give it a shot!
AgentX,

That mold is already giving off flavors in your beer, similar to a sour beer. If this was a dark beer you could probably reheat it and get away with it. But this is a light beer where any off flavor will show up in a big way. I know it sounds awful, but look at it as lesson learned and rebrew it again this next weekend. First get your starter going. You might have to brew the following weekend so you have time to get the starter going. You should use 2 viles/smackpack to a 3/4 gallon starter at 1.04 OG.

Good Luck,
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Old 01-31-2014, 01:17 AM   #13
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Alright,

Thanks again guys.. sounds good..
well.. not good.. but you know,

I'll trow this one out, and not make another lager without a nice starter.

I would also ask, my last 2 batches that came out well are a little sweet, and I wonder if a starter would help with that aspect as well? (from what I understand it will)

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Old 02-01-2014, 11:42 PM   #14
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Alright,

Thanks again guys.. sounds good..
well.. not good.. but you know,

I'll trow this one out, and not make another lager without a nice starter.

I would also ask, my last 2 batches that came out well are a little sweet, and I wonder if a starter would help with that aspect as well? (from what I understand it will)
Yes, your right. The yeast stall and can become strained if overworked giving off flavors. I had the same problem at the beginning. Consult Mr. Malty's Yeast Calculator.

Good luck on your future beers
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