BioBeing
Well-Known Member
I have a Boddington's clone fermenting now. It started at 1.041, got to 1.020 after a week and is still at 1.019 4 days later. I was using a liquid yeast, WLP 002, and pitched directly, not making a starter, and it was slow to start.
So, to try and kick it back up, I took some of the yeasties I had saved and started a starter. I want to ramp it up to a liter or so and repitch. I made a ~ 1.020 - 1.030 wort, boiled for 15 mins and cooled. Yeasties are growing in about 100 ml of it right now, with a bit of a krausen... but it smells like bread, not beer. They are just standing in the kitchen at room temperature, and I'm shaking it once in a while.
[I do have some more in the lab at work shaking in an incubator, but we have a snow day, so I'm at home with the kids right now.]
Is the bread smell normal? Or have I contaminated my starter?
So, to try and kick it back up, I took some of the yeasties I had saved and started a starter. I want to ramp it up to a liter or so and repitch. I made a ~ 1.020 - 1.030 wort, boiled for 15 mins and cooled. Yeasties are growing in about 100 ml of it right now, with a bit of a krausen... but it smells like bread, not beer. They are just standing in the kitchen at room temperature, and I'm shaking it once in a while.
[I do have some more in the lab at work shaking in an incubator, but we have a snow day, so I'm at home with the kids right now.]
Is the bread smell normal? Or have I contaminated my starter?