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Old 10-14-2007, 02:34 AM   #1
May 2007
Posts: 13

I made my yeast starter about 24 hours ago and I haven't seen a frothy layer of foam on top like when you make bread starters, but the airlock is bubbling and there is the cake on the bottom. Did I just miss the all the action? I'm assuming if the airlock is bubbling that it must be ok. I just want to make sure it's not dead.

Assuming it's ok, how long should I wait before I brew? I was planning on doing it tomorrow afternoon meaning the starter has been going for 36 hours of so. Do I just pour the entire thing into the batch?



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Old 10-14-2007, 03:30 AM   #2
Aug 2007
Phoenix, AZ
Posts: 955
Liked 6 Times on 3 Posts

The starter sounds as though it's good. Brewers yeast reacts differently than baking yeast. How exactly did you make it? The reason I ask is because it sounds like you are using dry yeast. You can go ahead and brew tomorrow, then pitch the whole thing into the wort.

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Old 10-14-2007, 05:03 AM   #3
Aug 2007
Posts: 143

Give it a smell. It should smell like beer. If it still smells sweet that's bad.
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Old 10-14-2007, 10:51 AM   #4
boo boo
Jun 2005
Hearts's Delight, Newfoundland
Posts: 4,165
Liked 36 Times on 31 Posts

If I leave my starters alone, I'll always get a krausen but I usually aerate a fair bit and get a lot of foam but no chance to get krausen.

As long as you have yeast forming on the bottom, don't worry about it. You are getting the results required.
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