If my starter doesn't make a trub

petep1980 · Jul 13, 2009

My yeast starter seems to be lagging and my brew is tomorrow night. I planned to decant and pitch slurry tomorrow night, but if the yeast is still in suspension should I just pitch the whole dang thing?

hopvine · Jul 13, 2009

I say go for it. It wont dilute your wort much because the starter has a gravity of its own, and as long as you didn't put anything crazy in it, it shouldn't contribute an off flavor. I've pitched the entire starter in the past to make sure I don't lose any of the low-flocculation yeast cells.

petep1980 · Jul 13, 2009

I'll do that w/ ales. This is a lager, and the damn thing is a friggin gallon though.

hopvine · Jul 13, 2009

petep1980 said:
I'll do that w/ ales. This is a lager, and the damn thing is a friggin gallon though.

Well that certainly complicates things...how is pitching the entire thing even an option in that case?

Is there any flexibility in the day you brew?

petep1980 · Jul 13, 2009

Pitching the entire thing is really not an option. Zero flexibility at this point. Should the starter be nice and slow, that may have to change.

Tonedef131 · Jul 13, 2009

Get a couple packs of W34/70 just incase.

petep1980 · Jul 13, 2009

There's like a 1/2 inch trub actually, could it be done? That doesn't seem like much.

petep1980 · Jul 13, 2009

Oh screw it. I did everything right, I'll stop worrying.

bradsul · Jul 13, 2009

If you're sure it's fermented out, have you stuck it in the fridge? That will cause the yeast to drop out for sure.

petep1980 · Jul 13, 2009

Looks like 1.044 SG currently. So, fermentation hasn't begun. I feel a little better now, I found it hard to believe the amount of sludge at the bottom was what I was supposed to ferment a lager with.

chumprock · Jul 13, 2009

Cold crash it in the fridge...

petep1980 · Jul 13, 2009

Ha! Now I'm left wondering why my starter is taking so dang long. I pitched 14 hours ago. I would have thought a starter would be a little quicker.

bradsul · Jul 13, 2009

That's unfortunate but sounds like it will put off brew day unless it takes off pretty fast. Are you fermenting it at room temperature? I always do that for my starters regardless of type.

chumprock · Jul 13, 2009

petep1980 said:
Ha! Now I'm left wondering why my starter is taking so dang long. I pitched 14 hours ago. I would have thought a starter would be a little quicker.

Oh.. that's a bit short.
I usually propagate my starters on a Tue/Wed for a weekend brew session.

petep1980 · Jul 13, 2009

It's also a friggin lager, so it may take longer anyways. Argh!

petep1980 · Jul 13, 2009

chumprock said:
Oh.. that's a bit short.
I usually propagate my starters on a Tue/Wed for a weekend brew session.

How long does it usually take them to get going?

This is my first experience with prop AND lager yeast all at once.

Jamo99 · Jul 13, 2009

With ale yeast I typically make a starter on Wed, put in fridge on Fri to help flocculate yeast, and brew on Sat.

petep1980 · Jul 14, 2009

36 hours and still no activity on this thing. Just in case I whipped up (yet another) APA starter because I knew if this didn't work I had the ingredients for a SMaSH apa half batch. Oh joy!!!

I'll give the bavarian lager starter until the weekend then I'll complain.

bradsul · Jul 14, 2009

Do you have it at room temperature? It's surprising it hasn't taken off yet. How old was the yeast?

petep1980 · Jul 14, 2009

4months old. Yes it's at room temp ~70°F.

chumprock · Jul 14, 2009

What makes you think it's not starting?

petep1980 · Jul 14, 2009

No airlock activity, no kraussen, no change in gravity.

petep1980 · Jul 14, 2009

I moved it into a slightly warmer area of house and shook it up. This time some co2 was released. I'm sure it's going now. I just wish the directions on the back would have told me since it was 4 months old it'd prob take longer. Oh well, doubt it'll be done in time to cool and pitch tonight.

bradsul · Jul 14, 2009

You'll want to give it a couple more days for sure. Let it finish up and then give it time to cool and settle. You want the yeast cake at the bottom to be fairly tight so that when you decant it doesn't easily pour out along with the starter liquid.

jason.mundy · Jul 15, 2009

It takes longer to see airlock activity in a lager due to the cold (vs. warm) beer being able to hold more CO2 in suspension before saturation. Once CO2 saturation is reached, CO2 will be given off and airlock activity will occur. Lagers can take up three days before you see air lock activity due to this and slower fermentation due to lagering temps.

If my starter doesn't make a trub

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