thepipesarecall
Active Member
Hey all, hope everyone is doing well.
Anywho, made a Black IPA with Wyeast 1056 recently, after racking to secondary I harvested most of the sediment pack and yeast cake into a large jar, allowing it to separate overnight. Decanted the liquid off the top, garnering about 10oz, boiled up a starter and pitched the liquid.
Now I know some may frown on this procedure for reusing yeast, despite being obsessively sanitary, but it's simple and has always worked very well for me in the past. Anyway, the starter flask has been sitting for about 30 hours and while a vigorous swirl shows some bubbling and the stoppered airlock bubbles for bit, I'm not seeing the intense fizz up generally characteristic of yeast starters.
Could this be due to just low amounts of yeast pitched to start with? Should I wait longer, granted I won't be brewing until early next week, or are things not looking good?
Anywho, made a Black IPA with Wyeast 1056 recently, after racking to secondary I harvested most of the sediment pack and yeast cake into a large jar, allowing it to separate overnight. Decanted the liquid off the top, garnering about 10oz, boiled up a starter and pitched the liquid.
Now I know some may frown on this procedure for reusing yeast, despite being obsessively sanitary, but it's simple and has always worked very well for me in the past. Anyway, the starter flask has been sitting for about 30 hours and while a vigorous swirl shows some bubbling and the stoppered airlock bubbles for bit, I'm not seeing the intense fizz up generally characteristic of yeast starters.
Could this be due to just low amounts of yeast pitched to start with? Should I wait longer, granted I won't be brewing until early next week, or are things not looking good?