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Old 03-23-2012, 11:38 AM   #1
MrEggSandwich
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Default Did I kill my yeast in starter?

Hey hey...Made my first starter yesterday around 3:30pm.

(200-330Ml water + 2-3oz of DME)

Boiling for 10 minutes, placed in ice bath. Here's where things get fuzzy:

Flask was in ice bath for what seemed to be only a minute or 2. I took temp, and the temp was shooting down very quickly (at least it seemed to be)....Temp seemed to be approaching 70, so I pitched yeast.

So as of now (15+ hours later)...no action at all. Part of me thinks the wort was too hot and I killed my yeast (could be paranonia)...

Am I get more yeast today and making a new starter? Any way to tell if yeast is dead?

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Old 03-23-2012, 11:55 AM   #2
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Did you aerate it well? Shake it or use a stir plate? They may just be a bit sleepy. Get the yeast to about room temperature first too?

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Old 03-23-2012, 11:58 AM   #3
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Default ....

The vial was out on counter for about 2-3 hours, I have been shaking it as I pass by....but cant help the feeling that wort was too hot...

But- It should not take very long to cool that small amount of wort down to a reasonable temp, no?

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Old 03-23-2012, 12:12 PM   #4
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Well If it was in the 70's as far as I am aware, you didn't. However that little volume of wort could ferment quite quickly. You may not even notice, and it may take longer than your mind wants to allow patience for to see any bubbling activity. Keep shaking the container for a couple days, put in the fridge for a good solid 24 hours or more, decant out the liquid and then swirl the yeasties back up into suspension and give them another meal, see if it cultures more. I mean you said it was approaching 70's what was the temperature exactly. If it was even near 70 you didn't kill them by heat. More likely you haven't noticed the fermentation take place and it happened rapidly, or they are a little sleepy and slow to start off. someone here will probably give you better ideas than mine, but imo, aside from sanitary conditions yeast starters are pretty hard to screw up, unless you really put it in over like 120 or so I'd doubt they are dead. However, if they weren't up to around the temperature of the wort, you could have shocked them pretty good and it may take them a while to show signs of activity. Most of the time such issues in my limited experience require patience. I doubt you killed them.

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Old 03-23-2012, 09:20 PM   #5
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RDWHAHB. Last week I heated a started inadvertently up to 97*. I was using a lab stirrer I had never tried before, and had about 500 ml of starter on it overnight. When I came down the next morning it felt warm, and I check the temp, finding the 97* then. I took it off and set it aside and let it settle to room temp. I then decanted it and added fresh wort to the yeast cake. I should have put a blowoff tube on that starter!

YMMV, depending on the strain. Mine is a Wyeast Kolsch yeast. What yeast did you pitch?

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Old 03-23-2012, 09:25 PM   #6
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Mine takes a long time to cool, especially in the flask. So I doubt 1 to 2 mins it was from 212 to 70.

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Old 03-23-2012, 09:30 PM   #7
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Check the gravity and see it it's changed.

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Old 03-23-2012, 09:48 PM   #8
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I'm new to this but here's what I do to cool my starter wort quickly.

In a 3 qt. pot I put some water (about 1/3 full) and ice in and put the pot in the freezer. ( I do this before anything else).

Then I put 1000 ml (4 cups) of water in a smaller pot and bring to boil. Remove from heat; add 3 oz. DME; stir till it disolves; return to heat and boil for 15 minutes; remove from heat.

Get bigger pot out of freezer. A nice thin layer of ice has formed on top. Place the smaller pot in the larger pot. Let sit for about 3 minutes. This completely cools off the bottom and sides of the smaller pot.

Remove the smaller pot from the larger pot and put the smaller pot with wort into the freezer (because I've cooled the sides and bottom it doesn't melt my freezer rack). Let it sit in there for 20 minutes.

After 20 minutes I take it out and get a temperature reading. I've only done this a couple of times but it has proven to be down to about 70 F after the 20 minutes in freezer. I use a timer so I don't wander off and forget.

Pour the wort into my flask, top with whatever water I lost in boil (usually about 200 ml) and pitch my yeast.


This may seem like overkill to get the wort cooled quickly but it makes it go fast and I do a lot of bread baking and I'm sure my kitchen has wild yeast from that floating around and I don't want that getting into my wort while I have it just sitting out waiting to cool on its own. Cooling it in the freezer makes it go very quickly and lets me get it done, covered and on the stir plate as fast as possible.

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Old 03-25-2012, 02:15 AM   #9
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Default Well

I pitched the starter today and still no bubbling after almost 8 hours....When should I worry?

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Old 03-25-2012, 02:24 AM   #10
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Quote:
Originally Posted by MrEggSandwich View Post
I pitched the starter today and still no bubbling after almost 8 hours....When should I worry?
After 48-72 hours
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