Starter question - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Starter question

Reply
 
Thread Tools
Old 08-16-2012, 10:44 PM   #1
Jdaught
 
Jdaught's Avatar
Recipes 
 
Nov 2011
Midlothian, TX
Posts: 323
Liked 27 Times on 18 Posts



Does anyone know if having too high of chlorine or chloramine levels in the water used for a starter would kill the yeast? I don't know exact levels but I can smell it in the tap water. I use distilled for brewing and just add what I need to match a certain profile but I have been using tap water for the starters and the last few haven't done so well. The last one I made fermented out well. I decanted the liquid and pitched the slurry into 10 gallons of hefeweizen at 1.045. It has been going for a week and half and the level of activity looks like I just pitched a couple days ago. I've never had this much activity last this long. It's fermenting at 70 degrees. Only thought I can think of that may be making a difference is maybe the tap water is harming the yeast and that is why they are taking so long to ferment this batch.

 
Reply With Quote
Old 08-16-2012, 10:53 PM   #2
duboman
Recipes 
 
Jul 2011
Glenview, IL
Posts: 6,368
Liked 508 Times on 470 Posts


I don't think it should matter but maybe someone more into water chemistry can chime in

As for the fermentation, Hefes can do that sometimes, the best thing to do is check gravity, IME it's probably already done and just doing a lot of off gassing may be due to temp changes or pressure changes
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

 
Reply With Quote
Old 08-16-2012, 10:58 PM   #3
Jdaught
 
Jdaught's Avatar
Recipes 
 
Nov 2011
Midlothian, TX
Posts: 323
Liked 27 Times on 18 Posts


Thanks for the reply. I'm gonna check it when I get home today. I've got it in my fridge set to 68 and it's been holding at 70 so it's not temp changes but it could be pressure changes.

 
Reply With Quote
Old 08-16-2012, 11:31 PM   #4
Kraghed
 
Kraghed's Avatar
Recipes 
 
Sep 2009
TN
Posts: 61

I'm not a chemist but it's logical that chlorine could inhibit the yeast.

You can always boil the water to get rid of the chlorine, but this will reduce the amount of oxygen. If you aren't using a stir plate you need to shake it up for a few minutes or hit it with some oxygen to get it back up to snuff.

__________________

A woman drove me to drink and I didn't even have the decency to thank her.
W.C. Fields

Kegged: Russian Imperial Stout - Belgian Dark Strong - Vanilla Mead - American/Belgian Ale

 
Reply With Quote
Old 08-16-2012, 11:48 PM   #5
Jdaught
 
Jdaught's Avatar
Recipes 
 
Nov 2011
Midlothian, TX
Posts: 323
Liked 27 Times on 18 Posts


It gets boiled with the dme prior to cooling and pitching which would get rid of the chlorine but I don't think that gets rid of chloramine. I think your right, the chlorine or chloramine is there to kill bacteria. Just puzzled as to why last few starters haven't gone too well. Last two times I tried with wyeast, I had to dump and start over with new yeast. Used white labs this last time and according to the hydrometer, it fermented the starter just fine. Just seems to be taking forever on the batch I pitched it in. Gonna check gravity tonight and see if I should be worried or not and whether or not to chalk it up as bad wyeast or something with my water.

 
Reply With Quote
Old 08-17-2012, 12:32 PM   #6
SpeedYellow
Recipes 
 
Nov 2007
Posts: 1,409
Liked 169 Times on 143 Posts


Are you are aerating your starters? I wouldn't think tap water would be a problem, but then again I've never lived anywhere that uses chloramines.

 
Reply With Quote
Old 08-17-2012, 12:39 PM   #7
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Recipes 
 
Jan 2008
Ridley Park, PA
Posts: 1,152
Liked 57 Times on 42 Posts


What size starter, how many vials and are you using a stir plate?
__________________
Next: ?
Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
Reply With Quote
Old 08-17-2012, 02:31 PM   #8
Xpertskir
Recipes 
 
May 2012
Morgantown, Wv
Posts: 2,224
Liked 453 Times on 291 Posts


No reason not to use the same good water for starters, but I doubt its that impactful.

Are you cold crashing before decanting?
Are you using an appropriate yeast calculator?
What gravity is your starter wort?
Perhaps you should try pitching the whole thing and see if that makes a difference.

 
Reply With Quote
Old 08-17-2012, 02:45 PM   #9
Jdaught
 
Jdaught's Avatar
Recipes 
 
Nov 2011
Midlothian, TX
Posts: 323
Liked 27 Times on 18 Posts


The starter is 1 liter stepped 3 times so I guess that's 3 liter starter. It's 1.040 and I aerate by shaking every time I walk by. I use 1 vial. I had been using beersmiths calculator but it looks like it is under pitching compared to yeastcalc, so I'm gonna start using that instead.

 
Reply With Quote
Old 08-17-2012, 02:45 PM   #10
Jdaught
 
Jdaught's Avatar
Recipes 
 
Nov 2011
Midlothian, TX
Posts: 323
Liked 27 Times on 18 Posts


And yes I cold crash before I decant each time.

 
Reply With Quote


Reply
Thread Tools



Forum Jump