So I want to do a Hennepin Ommegang clone and figured the best way to succeed would be to pick up a couple of bombers and harvest the yeast from it (verified that bottle and primary strain are identicle).
I followed the rule of 1 g of DME to 10ml and made a 50g 500 ml starter. Unfortunately I had no yeast nutrient so that may be a drawback. After cooling the starter I pitched bottom 3/4 to an inch of beer dregs from a bomber of Ommegang that I poured the beer from and let come to room temp. This was in a 2L flask (only one I have)
It was on my stirplate for 3 days. There was a layer of foam more akin to carbonation than true krausen. Additionally, it appeared that the starter become more cloudy. I turned the stirplate off and put the flask in the fridge as the instructions said. 2 days later it looks the same. No layer on the bottom and still slightly foamy.
What should I do now to continue/save this process?
What should I have done to do this correctly that I didn't?
Can someone explain the stepup process a little bit more thoroughly for me?
I followed the rule of 1 g of DME to 10ml and made a 50g 500 ml starter. Unfortunately I had no yeast nutrient so that may be a drawback. After cooling the starter I pitched bottom 3/4 to an inch of beer dregs from a bomber of Ommegang that I poured the beer from and let come to room temp. This was in a 2L flask (only one I have)
It was on my stirplate for 3 days. There was a layer of foam more akin to carbonation than true krausen. Additionally, it appeared that the starter become more cloudy. I turned the stirplate off and put the flask in the fridge as the instructions said. 2 days later it looks the same. No layer on the bottom and still slightly foamy.
What should I do now to continue/save this process?
What should I have done to do this correctly that I didn't?
Can someone explain the stepup process a little bit more thoroughly for me?