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Old 02-24-2009, 09:26 PM   #1
Spludge
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Default Yeast Starter Viable? (pic)

This is my first yeast starter, using Wyeast Bavarian Wheat. The yeast was a little old which is why I decided to make a starter. It has been sitting for about 36 hours, and I will be brewing later this evening.

Can I use this or should I just use some Coopers Dry? It is for a Hefe.
This is the most krausen it has developed, pic taken a few minutes ago
Thanks for any replies, cheers



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Old 02-24-2009, 10:09 PM   #2
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Have you been trying to oxygenate it?

It looks like it's trying, but if it's been left un agitated for all of the 36 hours it's kind of hard to tell.



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Old 02-24-2009, 10:28 PM   #3
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No, I haven't aerated, at the beginning or at all. I was wondering about that too....

Will shaking be too hard on the yeast? Stir it?

Thanks

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Old 02-24-2009, 10:42 PM   #4
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Normally, you want to aerate the hell out of a starter, but if you're brewing with it tonight, it's too late for that. Do make sure to aerate the wort well, though.

Here's a link to a great article on building starters: Fourteen Essential Questions About Yeast Starters

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Old 02-24-2009, 10:44 PM   #5
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Yeah, just shake it. A lot.

As jds said, it won't help much tonight, but in the future, shake the crap out of it anytime you can.

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Old 02-24-2009, 10:57 PM   #6
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Thanks guys, thats what I needed to know and a good link.
All in under an hour, I love this forum
Thanks, Cheers



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Beer and hockey, the reasons I wake up every afternoon

Fermenting
Jamil's Russian Imperial Stout, RIS Partigyle, BierMuncher's Centennial Blonde, Denny Conn RyeIPA, BierMuncher's B.W. #2

Bottle Conditioning/Drinking
Jamil's ESB, Honey Raspberry,EdWort's Bavarian Hefe, Oatmeal Stout, Jamil's Amber Ale, BierMuncher's Belgian Wit, Red Ale, Kitchen Sink, Yeasty Beasty Hefe, American Pale, Zone Zero Black, Maibock

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