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Old 11-13-2012, 10:16 PM   #21
HollisBT
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So my starter is yet to hit any level of krausen, yeast was pitched into it on Sunday morning... The yeast is staying in suspension nicely, and every time I swirl it I am getting anime release of co2, so it seems like there has been activity in it...

It's starting to concern me though that it isn't getting highly active. Starting to wonder if I should let it ferment out completely and then cold crash it and take a gravity reading before pitching it to one of the full fermenters, or just wait and pitch it and see what happens. Any suggestions/input?

 
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Old 11-13-2012, 10:30 PM   #22
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a stir-plate would be ideal here. If the gravity of the starter is lower than your beer (since you took beer to make the starter, right?) then there has been replication and you could pitch.
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Old 11-13-2012, 10:43 PM   #23
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If you made the starer on Sunday then it's done. Most starters ferment out in 18-24 hours regardless of how you stir or shake and it is typical to not see much if any activity. If you are really concerned then take a gravity reading but IMO you can go ahead and crash it, decant it and pitch!
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Old 11-13-2012, 11:18 PM   #24
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Thanks guys .

I'll pitch it in the morning, not going to bother crashing and decanting, since I made the starter from the original beer. I'll just pitch and cross my fingers.

 
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Old 11-14-2012, 12:35 AM   #25
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Quote:
Originally Posted by tre9er View Post
a stir-plate would be ideal here. If the gravity of the starter is lower than your beer (since you took beer to make the starter, right?) then there has been replication and you could pitch.
IMO/IME, a stirplate is ALWAYS a great idea when it comes to making starters.
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Old 11-14-2012, 02:21 AM   #26
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Quote:
Originally Posted by Golddiggie

IMO/IME, a stirplate is ALWAYS a great idea when it comes to making starters.
i hear ya. now that i have one my previous starters seem like i hardly did anything to the yeast. this time i had mad foam/krausen, including the typical leftover ring you get with a "real" beer ferment. Was triple easy, too. Got the thermaltake fan with speed control and USB power cord, stir-bar, and a few magnets and BAM!
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 11-14-2012, 02:27 AM   #27
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Making the first starter step tonight for a batch I'm brewing on Saturday. All of .7L is needed for the first step. Second step will be 1L in size (probably made Thursday evening). I'll get the yeast cell count needed with the two small starters that would have taken a larger starter (at least 3L, so about double). IMO, using less DME to get the cell count is a win in my book. I can easily plan to make the starters far enough ahead.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 11-14-2012, 06:08 AM   #28
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Alright, next question... When I re-pitch should I aerate again? Or just give it some swirls to mix the yeast in...

I'm guessing no go on the aeration since there is some alcohol present.

 
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Old 11-14-2012, 06:23 AM   #29
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I wouldn't aerate again.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 11-14-2012, 10:23 PM   #30
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I pitched this morning, fingers crossed and hoping for the best...

 
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