Alemeister

Recipes 

Ok so I prepared my yeast starter by sanitizing everything, mixing 2 cups water with half cup of LME, boiling, cooling then pitching my vial of white labs irish ale yeast. The yeast is on the bottom of the jar but I don't see much krausen(virtually none) and it's been 2 days. Airlock isn't bubbling either. Is this yeast no good or is it usable?

Glibbidy

Recipes 

Try using DME next time, I have personally never made a starter with LME, but here are some questions to be addressed for addtional info.
What temp did you pitch?
What temp is the room where the starter located?
Did you aerate the bejesus out of it?
Do you see anything moving around inside the jar (i.e.) actvitiy not unlike sea monkees?
Oh yeah, the yeast needs O2, so you should not have an airlock on your vessel, it should be covered with sanitized aluminum foil.

david_42

Recipes 

Yeast starters should not go into fermentation. The purpose of a starter is to grow more yeast. Very little CO2 is produced in the process. If your starter does start fermenting, it didn't have enough O2.

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

Alemeister

Recipes 

I will deff use DME next time, and although I shook the jar like crazy mabye I could have aerated it for longer. Starter wort was 75 degrees when I pitched, the yeast was mabye a few degress cooler I had taken it out of the fridge 2 hours before hand. The thermometer in the room it's located now says 68 degrees. There is activity in there, little bubbles rising from the yeast on the bottom to the surface. Any ideas or should I just get some new yeast.

Glibbidy

Recipes 

Wrap it in a blanket and ride it out til you are ready to brew which should be very soon like today.

Torchiest

Recipes 

The activity in a starter is very minor, and it's easy to miss. I thought my first two starters were dead, but they both came out great. RWDHAHB.

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Alemeister

Recipes 

Thanks I think I will try to pitch this yeast tonight. Is there any expiration for yeast in a starter it's been 3 days now so it should still be good right, I took the airlock out and covered it with aluminum foil. Since I see some bubbles in there I am assuming it's ok right?

Torchiest

Recipes 

Yeah, any time from 2-4 days is optimal, I believe. I usually do mine three days before brewing.

__________________
WORLD DOMINATION BEER
Bottled:
#35 Gold Standard Ale
#42 The Answer
Kegged:
#44 Donner & Blitzkrieg 2011
Up Next:
#46 Genocider
#47 Evil Weevil Wheat
#48 Nuclear Summer Stout

Eastside Brewer

Recipes 

Wondering how to step up a starter? Is it that you let the yeast completey ferment out then chill and decant it and then add more wort? How much? in a bigger container? Sorry I just don't get the process. I want to take 2 viles of yeast an build a starter with enough cells to ferment out a IIpa with a OG 0f 1.97. I am guessing I will need approx. 720 billion cells in 9 litres? Any thoughts? I am a newbe so explain it to me like I'm a 4 year old.

Thanks,
EB

david_42

Recipes 

Let the yeast settle first & pour off the clear liquid. Step up the size by a factor of 4. Do not chill.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"