Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Yeast Starter: Bands in Yeast Cake
Reply
 
Thread Tools
Old 02-12-2013, 11:20 PM   #1
tophers76
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Berkley, MI
Posts: 3
Likes Given: 3

Default Yeast Starter: Bands in Yeast Cake

Question: I've done probably 30 yeast starters and had some different/odd results with this yeast strain. Does the brownish layer on the bottom and white layer on top indicate that there is something wrong with this yeast?

Details:
Yeast Strain = Wyeast London Ale (1028)
Manuf. Date of Yeast = 11/26/12
Starter Size = 1L (1.038OG)
Used stir plate for approx. 36 hrs


Click image for larger version

Name:	Yeast2-002.jpg
Views:	434
Size:	33.8 KB
ID:	100737  
tophers76 is offline
 
Reply With Quote
Old 02-13-2013, 12:41 AM   #2
Hex23
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Illinois, Lake County
Posts: 951
Liked 56 Times on 55 Posts
Likes Given: 58

Default

Doesn't look abnormal to me. I've seen plenty of my starters look like that. The lower layer just looks like wort break material, mixed with a little yeast.


Hex23 is offline
 
Reply With Quote
Old 02-13-2013, 12:49 AM   #3
Hex23
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Illinois, Lake County
Posts: 951
Liked 56 Times on 55 Posts
Likes Given: 58

Default

And that yeast you started with is relatively old. Did it come from the store that old? It's not expired since Wyeast is supposedly good for 6 months, but the viability is probably down to around 40%. I like to see my yeast fresher than that. For most of the more popular strains, I can get yeast less than 4 weeks old at my LHBS, often 2-3 weeks. Occasionally I'll see 6 weeks, but that's not common.
Hex23 is offline
tophers76 Likes This 
Reply With Quote
Old 02-13-2013, 01:04 AM   #4
Komodo
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Bloomington, IN
Posts: 322
Liked 21 Times on 17 Posts
Likes Given: 5

Default

Look at this one. Im still trying to figure it out.

Click image for larger version

Name:	image-3645350686.jpg
Views:	165
Size:	33.6 KB
ID:	100750
Komodo is offline
 
Reply With Quote
Old 02-13-2013, 01:31 AM   #5
Johnnyhitch1
Feedback Score: 36 reviews
Recipes 
 
Join Date: Dec 2011
Location: SiX-ThReE-OnE, NY
Posts: 2,139
Liked 241 Times on 202 Posts
Likes Given: 3500

Default

The whiter the layer the purer and healthy the yeast are. The lower layer is just alive yeast/dead yeast/hops(if washed yeast)/break/protein

I would also give that starter another day to crash. Ive had alot of yeast drop out after an extra day or 2 after the 24-36 hour norm for lower flocc strains.
__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary:DUST
Kegged:AIR
BOTTLES:

Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
Johnnyhitch1 is offline
2
People Like This 
Reply With Quote
Old 02-13-2013, 07:25 PM   #6
tophers76
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Berkley, MI
Posts: 3
Likes Given: 3

Default

Thanks for the replies everyone!

Quote:
Originally Posted by Hex23 View Post
And that yeast you started with is relatively old. Did it come from the store that old? It's not expired since Wyeast is supposedly good for 6 months, but the viability is probably down to around 40%. I like to see my yeast fresher than that. For most of the more popular strains, I can get yeast less than 4 weeks old at my LHBS, often 2-3 weeks. Occasionally I'll see 6 weeks, but that's not common.
I got the yeast from Northern Brewer back in the middle of December. My plan of brewing a lot during the Christmas break didn't pan out. I'm pitching the 1L starter into a 1.5L tonight.

Quote:
Originally Posted by Johnnyhitch1 View Post
The whiter the layer the purer and healthy the yeast are. The lower layer is just alive yeast/dead yeast/hops(if washed yeast)/break/protein

I would also give that starter another day to crash. Ive had alot of yeast drop out after an extra day or 2 after the 24-36 hour norm for lower flocc strains..
Yeah, good call on letting it sit for a bit longer. I could still see quite a bit in suspension towards the lower half last night.
tophers76 is offline
 
Reply With Quote
Old 02-13-2013, 08:01 PM   #7
william_shakes_beer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Maryland
Posts: 2,268
Liked 171 Times on 137 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Komodo View Post
Look at this one. Im still trying to figure it out.

Attachment 100750
That looks a bit like alien DNA yeast. Where did it come from?
william_shakes_beer is offline
 
Reply With Quote
Old 02-14-2013, 03:46 PM   #8
Komodo
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Bloomington, IN
Posts: 322
Liked 21 Times on 17 Posts
Likes Given: 5

Default

Quote:
Originally Posted by william_shakes_beer View Post
That looks a bit like alien DNA yeast. Where did it come from?
This is from my year old tube of WLP 802. Not sure why it did this weird stratification, but last night that same exact jug had almost all of that in suspension with a fine clean white layer on the bottom. I'm guessing a lot of that was dormant yeasts that fired back up.


Komodo is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stepped Up Yeast Starter (Yeast Cake Size) ishredthecello Fermentation & Yeast 0 01-27-2013 04:14 AM
Yeast Starter: Pitch the whole shebang, or just the yeast cake? Tad_Porter Fermentation & Yeast 3 11-29-2010 03:57 AM
yeast falling out in 'bands' tunoffun Fermentation & Yeast 1 10-13-2010 04:57 PM
Making yeast starter from secondary yeast cake? Madvillain General Techniques 4 05-01-2010 02:54 AM
Yeast starter and yeast cake question BrosBrew Beginners Beer Brewing Forum 10 04-03-2009 08:32 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS