Is my yeast starter ready ? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Is my yeast starter ready ?

Reply
 
Thread Tools
Old 04-21-2013, 09:39 PM   #1
beauvafr
Recipes 
 
Sep 2012
Quebec, Quebec
Posts: 504
Liked 5 Times on 5 Posts



It has been about 24 hours since I put the Wyeast pack in the 1.5L wort, which I made using wheat DME. No bubbles, but a thin yeast cake in the bottom.

I give it a swirl from time to time. When I do this, there a lot of foam who form on the top. Seems like this amount of foam is decreasing each time I give it a swirl. But it may be an impression..

This photo show the yeast starter shortly after a swirl.



This one show the starter long time after a swirl.



What do you think? Ready or not?

-

 
Reply With Quote
Old 04-22-2013, 01:34 AM   #2
reinstone
 
reinstone's Avatar
Recipes 
 
Sep 2011
, IL
Posts: 1,220
Liked 117 Times on 97 Posts


If the wort is waiting...it's ready.
__________________
BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

beauvafr Likes This 
Reply With Quote
Old 04-22-2013, 01:37 AM   #3
beauvafr
Recipes 
 
Sep 2012
Quebec, Quebec
Posts: 504
Liked 5 Times on 5 Posts


Nope, wort is not made. I could easily wait tomorrow evening or even later to prepare it. I could put the starter in the fridge or wait for an eventual kreusen.

Will the kreusen happen between swirls? Is it always happening?

 
Reply With Quote
Old 04-22-2013, 01:44 AM   #4
reinstone
 
reinstone's Avatar
Recipes 
 
Sep 2011
, IL
Posts: 1,220
Liked 117 Times on 97 Posts


See the yeast layer on the bottom, that's flocked yeast. The starter is ready. The white foam on the top is the krausen, like the head on a beer it will fall in if. You stir it. Before you pitch that starter, make sure to swirl the jug and get the yeast suspended ( what's on the bottom). I generally pitch ale starters about 18 hours after I make them. Cheers.
__________________
BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

beauvafr Likes This 
Reply With Quote
Old 04-22-2013, 01:46 AM   #5
chumpsteak
 
chumpsteak's Avatar
Recipes 
 
May 2011
Meridian, ID
Posts: 852
Liked 96 Times on 79 Posts


Look closely at it. If you see tiny CO2 bubbles moving to the surface then it's still fermenting. Based on your second pick it looks done or close to it to me since there's a nice yeast layer on the bottom. Not all starters make a noticeable kraussen. If it's truly done though it should start to clear up as the yeast falls out of suspension. Some yeasts are more stubborn than others though and it can sometimes be hard to tell. If it were me and I wanted to brew in the next 24 hours I would probably put it in the fridge and cold crash it to get the rest of the yeast out of suspension and then pour off the excess liquid a few hours before pitching. Just be sure to bring it back to room temp before pitching.
__________________
Well lucky you, the devil made you look....

beauvafr Likes This 
Reply With Quote
Old 04-22-2013, 01:47 AM   #6
BBL_Brewer
HBT_SUPPORTER.png
 
BBL_Brewer's Avatar
Recipes 
 
Feb 2011
Kokomo, IN
Posts: 3,702
Liked 440 Times on 303 Posts


When are you brewing? I would let it sit until tomorrow and then throw it in the frige for a cold crash.
__________________
Slots Down Brewery
Stick with the plan....not the sparge.


Never Ending Liquid Yeast - How to Farm Yeast and Freeze it.


beauvafr Likes This 
Reply With Quote
Old 04-22-2013, 01:54 AM   #7
reinstone
 
reinstone's Avatar
Recipes 
 
Sep 2011
, IL
Posts: 1,220
Liked 117 Times on 97 Posts


I guess decanting depends on what beer you are making. Be warned....a short cold crash may only drop out your less attenuative yeast.....if you throw out the ones that like to hang around you might not get the attenuation you want. I only decant with delicate ales or lagers.
__________________
BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

beauvafr Likes This 
Reply With Quote
Old 04-22-2013, 03:11 AM   #8
beauvafr
Recipes 
 
Sep 2012
Quebec, Quebec
Posts: 504
Liked 5 Times on 5 Posts


@BBL_Brewer: I used wheat dme. My recipe is only made of light DME and hops, and spices (a very simple saison). But it's a 3.5 gallon batch. And I have made a 1.5L starter.

 
Reply With Quote
Old 04-22-2013, 03:14 AM   #9
beauvafr
Recipes 
 
Sep 2012
Quebec, Quebec
Posts: 504
Liked 5 Times on 5 Posts


Quote:
Originally Posted by chumpsteak View Post
Look closely at it. If you see tiny CO2 bubbles moving to the surface then it's still fermenting. Based on your second pick it looks done or close to it to me since there's a nice yeast layer on the bottom. Not all starters make a noticeable kraussen. If it's truly done though it should start to clear up as the yeast falls out of suspension. Some yeasts are more stubborn than others though and it can sometimes be hard to tell. If it were me and I wanted to brew in the next 24 hours I would probably put it in the fridge and cold crash it to get the rest of the yeast out of suspension and then pour off the excess liquid a few hours before pitching. Just be sure to bring it back to room temp before pitching.
Thanks for your answer. A couple of precisions : the layer of yeast is still very thin. The foam is only present when I swirl.

Question : when you put it in the fridge, do you put a cap on it?

 
Reply With Quote
Old 04-22-2013, 03:23 AM   #10
chumpsteak
 
chumpsteak's Avatar
Recipes 
 
May 2011
Meridian, ID
Posts: 852
Liked 96 Times on 79 Posts


Normally after a starter is done it will clear very well depending on the type of yeast. The wheat DME you used might be why it is not clearing. When you are stirring it you are releasing CO2 and causing it to foam a little.

Just put foil over it in the fridge. I wouldn't cap it that will just build pressure
__________________
Well lucky you, the devil made you look....

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wort ready to be pitched...yeast starter not so ready Silverbullet Fermentation & Yeast 3 07-05-2012 06:03 PM
How do you know when a yeast starter is ready? spenghali Fermentation & Yeast 7 12-10-2011 02:07 AM
When is my yeast starter ready? sgould550 Beginners Beer Brewing Forum 12 07-06-2009 02:54 PM
Is my yeast starter ready? (Pic) Perno Beginners Beer Brewing Forum 12 06-04-2009 05:10 PM
Yeast starter....is it ready???? GIusedtoBe Extract Brewing 4 07-23-2007 12:56 PM


Forum Jump