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Old 11-15-2012, 01:54 AM   #1
r0b0t
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Default Does My Starter Look OK?

I am sure I am being paranoid, but this is my 3rd starter and have never seen this before. After cold crashing for 2 days, I have a bunch of bubbles grouped together on the surface and some white floaties. I would hate to infect my beer with this starter so I need some reassurance that it is ok, or advice to toss it and start again. This starter was made from washed yeast that I have successfully used in the past, but last time the surface was clear of bubbles which is why I am unsure. Everything was sanitized with Starsan, but this was my first time using a stirplate.



Thoughts?
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Old 11-15-2012, 01:57 AM   #2
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Pelicles wont grow that quick, also with that said it might have been 90% fermented when cold crashed and those are yeast/co2 rafts
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Old 11-15-2012, 02:00 AM   #3
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CO2 bubbles. Its all good.
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Old 11-15-2012, 02:02 AM   #4
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Originally Posted by Johnnyhitch1 View Post
Pelicles wont grow that quick, also with that said it might have been 90% fermented when cold crashed and those are yeast/co2 rafts
Thanks for the comment, rational thought goes out the door when I see yeast do something different than what I have seen in previous batches.
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Old 11-15-2012, 02:03 AM   #5
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Originally Posted by AmandaK View Post
CO2 bubbles. Its all good.
Thanks, I figured the paranoia was getting to me!
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Old 11-15-2012, 02:13 AM   #6
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Quote:
Originally Posted by r0b0t View Post
I am sure I am being paranoid, but this is my 3rd starter and have never seen this before.
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Thoughts?
From the looks of all the yeast residue on the sides, you had a hell of a nice ferment. The yeast was not done yet though, and is still working even at the lower temp. What is the yeast? It's a go-getter.
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Old 11-15-2012, 03:08 AM   #7
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From the looks of all the yeast residue on the sides, you had a hell of a nice ferment. The yeast was not done yet though, and is still working even at the lower temp. What is the yeast? It's a go-getter.
Yeah, the krausen climbed up pretty high. It's my washed Wyeast 3944 - Belgian Witbier. I gave it probably 36 hours on the stirplate and the krausen dropped, and that is when I moved it to the fridge. I found some conflicting info online regarding how far to let a starter ferment before cold crashing. Should I let it fully ferment before moving to the fridge?
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