knowltonm
Well-Known Member
Well guys, after brewing 20 batches I've finally gotten around to setting up a yeast starter. I had a Wyeast 125ml smack pack of Belgian Saison. Added 83gm light DME and water to make a total volume of 750-775ml in a 1L erlenmeyer flask. Heated to boiling, boiled 10 minutes, cooled in ice bath to 78 degrees, shook, pitched yeast, shook again, left aluminum foil on top (no stopper that fits the opening for an airlock) and it's currently sitting in a room that should hold a constant temp of about 78 degrees. I figured this temp would be good for the Saison yeast.
Some questions: I forgot to add yeast nutrient until after I pitched so I tossed in a little bit afterward and shook it up. Any problems with that?
The total volume after pitching was about 875ml. Should I be prepared for the krausen to escape the top of the flask?
Any help/comments are greatly appreciated!
Some questions: I forgot to add yeast nutrient until after I pitched so I tossed in a little bit afterward and shook it up. Any problems with that?
The total volume after pitching was about 875ml. Should I be prepared for the krausen to escape the top of the flask?
Any help/comments are greatly appreciated!