steelerguy
Well-Known Member
My saison decided it was done at 1.030, that was 3 weeks in primary ramped up to 90 degrees. It just wasn't going to go any further, no change over the last week. I was racking the beer off the cake and going to pitch champagne yeast to dry it out. Then I decided why not take the yeast from the bottom, clean it, make a starter, and then repitch at high krausen.
It was late so I didn't have any time to research doing this, but I didn't see how it was much different than making any normal starter other than it would be pitched into unaerated beer. I thought the oxygen and nutrients in the starter could get it going again especially since it didn't do that much work in the first place and was always within the yeasts temperature range. It formed some krausen even with the stir plate and I pitched about 10 hours later.
Think it will work? Bad plan? Should have just pitched the champagne yeast?
It was late so I didn't have any time to research doing this, but I didn't see how it was much different than making any normal starter other than it would be pitched into unaerated beer. I thought the oxygen and nutrients in the starter could get it going again especially since it didn't do that much work in the first place and was always within the yeasts temperature range. It formed some krausen even with the stir plate and I pitched about 10 hours later.
Think it will work? Bad plan? Should have just pitched the champagne yeast?