Making starter from stalled yeast and repitching - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Making starter from stalled yeast and repitching

Reply
 
Thread Tools
Old 05-19-2009, 06:40 PM   #1
steelerguy
Recipes 
 
Apr 2008
Stony Brook, NY
Posts: 486
Liked 12 Times on 8 Posts



My saison decided it was done at 1.030, that was 3 weeks in primary ramped up to 90 degrees. It just wasn't going to go any further, no change over the last week. I was racking the beer off the cake and going to pitch champagne yeast to dry it out. Then I decided why not take the yeast from the bottom, clean it, make a starter, and then repitch at high krausen.

It was late so I didn't have any time to research doing this, but I didn't see how it was much different than making any normal starter other than it would be pitched into unaerated beer. I thought the oxygen and nutrients in the starter could get it going again especially since it didn't do that much work in the first place and was always within the yeasts temperature range. It formed some krausen even with the stir plate and I pitched about 10 hours later.

Think it will work? Bad plan? Should have just pitched the champagne yeast?

 
Reply With Quote
Old 05-20-2009, 01:39 AM   #2
scinerd3000
 
scinerd3000's Avatar
Recipes 
 
Mar 2008
Milton, De
Posts: 2,127
Liked 11 Times on 11 Posts


i dont know what the protocol is for this but it seems like a good idea. Ive had the same one at times but never as high as 1.030. Whats the worst that could happen? as long as you sanitizing properly, worst case is your gravity doesn't drop... Make sure you post back what ends up happing! im curious
__________________
On Hiatus: Brewing at work....

 
Reply With Quote
Old 05-20-2009, 02:03 AM   #3
BargainFittings
Sponsor
HBT_SPONSOR.png
 
BargainFittings's Avatar
Recipes 
 
Nov 2008
Allen TX
Posts: 2,031
Liked 88 Times on 78 Posts


WLP565 and wyeast 3724 are both very slow to finish. They start off big and mean and then slow down at the end. The yeast will finish out very dry if you leave it for a few more weeks at room temps.

 
Reply With Quote
Old 05-20-2009, 02:15 AM   #4
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 540 Times on 432 Posts


I was listening to the Jamil podcast about Saisons and he said the when he tries to take the temp above about 85 degrees, the yeast stop working. Then when he brings the temp back down to the lower 80's, they start back up again. Not sure if that's a hard rule or just something he experienced, but it might be worth trying.
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 05-20-2009, 03:10 AM   #5
steelerguy
Recipes 
 
Apr 2008
Stony Brook, NY
Posts: 486
Liked 12 Times on 8 Posts


Quote:
Originally Posted by BargainFittings View Post
WLP565 and wyeast 3724 are both very slow to finish. They start off big and mean and then slow down at the end. The yeast will finish out very dry if you leave it for a few more weeks at room temps.
The gravity was not budging, was stuck for the last week and barely dropped the week before. I was very uncomfortable leaving beer on a yeast cake at 90 for more than 3 weeks.

Quote:
Originally Posted by ChshreCat View Post
I was listening to the Jamil podcast about Saisons and he said the when he tries to take the temp above about 85 degrees, the yeast stop working. Then when he brings the temp back down to the lower 80's, they start back up again. Not sure if that's a hard rule or just something he experienced, but it might be worth trying.
Actually listed to that too, but tried higher when it slowed down because I read that Saison Dupont ferments at 92. Also read about Wyeast recommending higher temps to finish. I used the Wyeast 3724 so went with the higher temps as fermentation slowed. I did repitch at 80 with the starter at 80, figured I would try the slightly lower temperature.

Quote:
Originally Posted by scinerd3000 View Post
i dont know what the protocol is for this but it seems like a good idea. Ive had the same one at times but never as high as 1.030. Whats the worst that could happen? as long as you sanitizing properly, worst case is your gravity doesn't drop... Make sure you post back what ends up happing! im curious
After a short burst of activity, it looks to just be sitting there. I am going to leave it for another day or two just to see what happens. If nothing, I am going to just pitch the champagne yeast. Want to have this beer ready in a month or two for the warm months.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making a big yeast starter nostalgia General Techniques 35 07-06-2013 01:59 AM
Making yeast starter from secondary yeast cake? Madvillain General Techniques 4 05-01-2010 02:54 AM
Making a yeast starter foxmid All Grain & Partial Mash Brewing 11 11-07-2009 04:13 PM
Need help with making a yeast Starter! syd138 Beginners Beer Brewing Forum 23 03-12-2009 01:15 AM
Making a yeast starter? RotorHead6 General Techniques 4 10-03-2007 04:08 PM


Forum Jump