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Old 02-23-2010, 01:53 AM   #1
TRainH2o
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Default My First Starter - Is This Normal?

This is my first starter. I boiled about 1500ml of water and mixed in about 3/4 cup of DME. After cooling to about 70˚, I pitched my Wyeast and started the DIY stir plate. It has been 3 days since I pitched and this photo shows what I have now. I only ran the stir plate for a day because I wanted to see what was going on with the fermentation.

Should I have more activity than this? Also I have a white layer at the bottom of the flask. Is this my yeast or protiens from the hot break. Thanks.



Just a little more info: I put the yeast in my refridgerator and I think it partly froze. It wasn't solid but it felt like a few ice crystals in one corner. My LHBS said that it would be fine. I would loose some yeast but it wasn't a total loss. Also, I failed to break the yeast nutrient pack inside the smack pack. I thought I did but when I opened the package, it was still intact. I poured the nutrient pack into the flask and stirred. The ambient temp of the room is 70˚.



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Old 02-23-2010, 03:18 AM   #2
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The white layer on the bottom of the flask should be yeast. You should be fine.



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Old 02-23-2010, 03:22 AM   #3
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Originally Posted by MachineShopBrewing View Post
The white layer on the bottom of the flask should be yeast. You should be fine.
I just thought I should be seeing more activity by now. I guess I should crank up the stir plate again. It's not really stirring as vigorously as the ones that I see on the internet. I should have gone with the smaller stir bar.
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Old 02-23-2010, 03:27 AM   #4
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I am not sure how the stir plate affects the "signs" of fermentation. However, that looks like mine do once high-krausen has passed.

And yes, the white layer at the bottom is yeast.

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Old 02-23-2010, 03:31 AM   #5
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I didn't get to the krausen phase yet. Should I resuspend the yeast?

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Old 02-23-2010, 03:34 AM   #6
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Yep white layer= yeast. You prob. missed the main fermentation.

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Old 02-23-2010, 03:37 AM   #7
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The krausen (if it happens at all) in a starter doesn't last very long at all. The active fermentation period probably passed while you weren't looking.

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Old 02-23-2010, 03:44 AM   #8
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Read this!

http://www.mrmalty.com/starter_faq.htm

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Old 02-23-2010, 02:06 PM   #9
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OK, assuming that I did miss the main fermentation what do I do at this point? I thought the purpose was to pitch the yeast while fermentation was still active and vigorous.

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Old 02-23-2010, 02:20 PM   #10
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Quote:
Originally Posted by TRainH2o View Post
OK, assuming that I did miss the main fermentation what do I do at this point? I thought the purpose was to pitch the yeast while fermentation was still active and vigorous.
you can pitch at high krausen or not. The starter is to increase your cell count and proof the yeast. All of my starters I refrigerate and decant the liquid let it warm to the wort temp and pitch the slurry. I do this because I make the starter well in advance of my brew day.


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