oregonNate
Active Member
First post for me here... working on my 7th batch, 5th all-grain.
I made a starter last night using this technique:
1. 2oz (by weight) of DME in 500ml of water ~1.046 OG.
2. Boiled for 30 minutes in a 1L erlenmeyer flask.
3. As soon as I turned off the flame, covered with a piece of sanitized aluminum foil.
4. Put it in an ice bath for 15 minutes, checked the temperature with a sanitized thermometer.
5. When it was below 80° I shook it very well.
6. Sanitized the Wyeast packet and airlock in an iodophor solution.
7. Opened it up, poured it in and added the airlock.
That's it... has worked for me in the past just fine with vigerous fermentation within a few hours.
This time it has been 24 hours with no krausen at all, just slight pressure on the airlock and no bubbling. There is a yeast cake on the bottom of the flask, but no obvious activity. It is sitting around 70°.
This is Wyeast 1214 Belgian Abbey yeast... any chance this is still any good or should I go buy another pack and make another one?
Thanks for the advice.
I made a starter last night using this technique:
1. 2oz (by weight) of DME in 500ml of water ~1.046 OG.
2. Boiled for 30 minutes in a 1L erlenmeyer flask.
3. As soon as I turned off the flame, covered with a piece of sanitized aluminum foil.
4. Put it in an ice bath for 15 minutes, checked the temperature with a sanitized thermometer.
5. When it was below 80° I shook it very well.
6. Sanitized the Wyeast packet and airlock in an iodophor solution.
7. Opened it up, poured it in and added the airlock.
That's it... has worked for me in the past just fine with vigerous fermentation within a few hours.
This time it has been 24 hours with no krausen at all, just slight pressure on the airlock and no bubbling. There is a yeast cake on the bottom of the flask, but no obvious activity. It is sitting around 70°.
This is Wyeast 1214 Belgian Abbey yeast... any chance this is still any good or should I go buy another pack and make another one?
Thanks for the advice.
