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Old 01-04-2013, 01:28 PM   #1
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Default Fermenting question

Brewed and put in fermenter 5 G of Satsuma IPA approx. 4pm New Years day.

I used a starter of WL001 which had been stewing for a couple of days (inadvertently).

It took 36 hours before the action started and is still only bubbling every 16-17 seconds or so.

My question is: Do I pitch some dry yeast to get her going or let it do its thing? I know WL001 is active and a lot of people say it takes off immediately. But close to 3 days now isn't cutting it.

Thanks

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Old 01-04-2013, 01:35 PM   #2
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I read a thread on here recently that talked about shocking the yeast,starter or rehydrated. It has to do with the temp difference between the warmer rehydrate & the wort temp being cooler. They say no more than a 10 degree difference. I think it's true,since mine was alittle lackluster as well. Wort temp was 66F,rehydrate was 90F. oops...
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Old 01-04-2013, 01:39 PM   #3
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Quote:
Originally Posted by CBlack View Post
Brewed and put in fermenter 5 G of Satsuma IPA approx. 4pm New Years day.

I used a starter of WL001 which had been stewing for a couple of days (inadvertently).

It took 36 hours before the action started and is still only bubbling every 16-17 seconds or so.

My question is: Do I pitch some dry yeast to get her going or let it do its thing? I know WL001 is active and a lot of people say it takes off immediately. But close to 3 days now isn't cutting it.

Thanks
What do you mean by stewing for a couple days? Describe also your starter process...
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Old 01-04-2013, 01:39 PM   #4
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I would just let it do its thing. It might be a little slow, but it should finish fine.

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Old 01-04-2013, 02:36 PM   #5
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What do you mean by stewing for a couple days? Describe also your starter process...
First time doing it so my I asked my local brew store proprietor.

He gave me a 2-3 G container which had some residuals of malt extract in it. He said to run hot water in it, pitch the yeast, shake it up thoroughly and leave the cap on but not tight in order to let a bit of air escape if need be.

"Stewing"...leaving it in the container for a couple of days.
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Old 01-04-2013, 02:40 PM   #6
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How hot of water? That seems like bad directions... Most yeast don't like over 85 or so.

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Old 01-04-2013, 02:57 PM   #7
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How hot of water? That seems like bad directions... Most yeast don't like over 85 or so.
That's what I thought.

Tap water hot...probably 120-130.
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Old 01-04-2013, 02:59 PM   #8
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Well that's probably another reason you had a slow start, you didn't have much viable yeast in your starter.

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Old 01-04-2013, 04:38 PM   #9
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Quote:
Originally Posted by CBlack View Post
First time doing it so my I asked my local brew store proprietor.

He gave me a 2-3 G container which had some residuals of malt extract in it. He said to run hot water in it, pitch the yeast, shake it up thoroughly and leave the cap on but not tight in order to let a bit of air escape if need be.

"Stewing"...leaving it in the container for a couple of days.
Seriously? He told you to make a starter with left over extract??? That's a local store I'd never visit again!!! Starters need to made from sterile wort or else you are propagating all the other beasties just as much, if not more than your intended yeast. I really have no idea why he would offer such horrible advice....
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Old 01-04-2013, 04:43 PM   #10
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If the container was kept covered,it probably be ok. And most give rehydration temps of between 90-105F. I did it at 90F,& it was the thickest yeast cream to date. But you have to get it down to within 10 degrees or so of current wort temp so you don't shock it. That's the piece of the puzzle I've been missing till that thread about rehydrating yeast kills?.
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