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Old 04-07-2010, 12:21 PM   #11
HalfPint
 
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Originally Posted by MattHollingsworth View Post
During the very active part of the starter's fermentation, I see a huge amount of bubbles. Sometimes a krauesen, sometimes not. The aforementioned telltale ring will be there if you had any krauesen.
Yeah, that's what I was expecting to see. I don't typically see krausen, but I always see Co2 coming out of solution. I took a gravity reading last night, which was 12 hours after pitching, and the gravity was still at 1.038. Oh well, I went ahead and ordered some Danstar Munich to try out for my American Wheat. I wish I wouldn't have wasted my time making this starter for some dead yeast and used it for some other yeast I need to wake up!

 
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Old 04-08-2010, 02:00 PM   #12
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Well, here's a bit of an update. I woke up this morning after have taken my starter off the stir plate and the gravity being the same as the OG yesterday morning to see that it's at full krausen! I'm a bit concerned because it took so long to take off, but I'm beginning to think that my yeast is still good.

 
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Old 04-08-2010, 02:21 PM   #13

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Originally Posted by HalfPint View Post
Well, here's a bit of an update. I woke up this morning after have taken my starter off the stir plate and the gravity being the same as the OG yesterday morning to see that it's at full krausen! I'm a bit concerned because it took so long to take off, but I'm beginning to think that my yeast is still good.
I don't really understand that second sentence but it sounds like you're doing well.
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Old 04-08-2010, 02:39 PM   #14
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haha, I was rushed and I knew it was terrible. basically, its going strong after not doing anything yesterday.

 
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Old 04-08-2010, 02:47 PM   #15

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haha, I was rushed and I knew it was terrible. basically, its going strong after not doing anything yesterday.
Cool, glad it's picked up a bit.
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Old 04-08-2010, 04:12 PM   #16
BuzzCraft
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I've only used a stirplate about 6 times now and the only time I did NOT see an obvious krausen was from a way outdated vial of Cry Havoc. Definitely changed to a light color when it bloomed, though, as reported above. When I decanted and stepped it up, krausen was evident.

At the other end of the spectrum, last week I had some WL Pacific Ale yeast that I'd recovered from a primary and stored for a couple of months...it bubbled up out of the Erlenmeyer (2L) even though I'd added FermCapS.

YMMV.

 
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Old 04-08-2010, 05:36 PM   #17
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Do you guys think it's likely that it took a while for the yeast to take off because of all of the crap I put it through? It's been washed, partially frozen, and stored for over 6 months.

I'm trying to decide if I still want to use it or if I want to use the Danstar Munich I bought with my grain order.

Did I say it's White Labs American Hefeweisen? What would you do if you were in my shoes? Use the starter yeast or the new dry yeast? I'm making a an American Wheat btw.

Sorry for poor formatting, I'm on my phone.

 
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Old 04-08-2010, 07:00 PM   #18
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It smells good, you see yeast - I'd pitch it.

 
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Old 04-08-2010, 07:37 PM   #19

Washing your yeast didn't damage it. If you really froze it, that might have. But if you stored it for 6 months, you shouldn't really expect it to take off fast. It's gotta wake up.

I'd make sure it's a large starter and use it. I just used some Wyeast 1056 that was washed and was 7 months old and it worked great.
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Old 04-08-2010, 07:39 PM   #20
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agreed, if you've got the time, ferment, cold crash and decant the current starter. add another 1.5 L at 1.040 and I suspect it'll blast off. if it tastes good, use it.

 
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