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Old 02-05-2006, 04:39 PM   #1
oregonNate
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Aug 2005
Oregon, WI
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So back in November I made a starter from WLP013 and when I was adding the starter to my wort, I poured some back into the original WL vial and stuck it back in the fridge. This left me with only a teaspoon of yeast slurry once it settled.

Three months later I added that vial to 500ml of 1.04 wort with yeast nutrient and put it on a stir plate. A couple days later I had a nice yeast cake in the bottom of the flask... so far, so good.

Then I can't brew so I end up leaving the starter out at room temperature for a week instead of putting it back in the fridge...don't ask me why, because I don't know...I was busy and didn't think of it.

I brewed yesterday and added the starter to 5 gallons of 1.056 wort assuming that it would probably be ok. Now it is 19 hours later and I have no signs of life. Am I worried for nothing? I've never had a starter take this long to start a normal gravity ale before.

Did leaving a starter at 65° temps for a week hurt it? It didn't smell funny, it had just a slight alcohol tinge to it.


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Old 02-05-2006, 04:54 PM   #2
El Pistolero
 
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It should be OK. After a week it was completely fermented out, and the yeast had gone dormant again, so they will take longer to start.


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Old 02-05-2006, 05:33 PM   #3
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Agreed... probably not dead, but dormant, so you've done something more akin to pitching dry yeast.
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Old 02-05-2006, 05:54 PM   #4
oregonNate
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Aug 2005
Oregon, WI
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Thanks for the replies, I sure hope it starts soon... I just raised the temp in the room from 60 to 70 in hopes that the warmth will help it out a little. I keep my house fairly cool in the winter here in Wisconsin and I've found that a 60-64 degree room will keep the fermentor at 68 or so after fermentation gets started.
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Old 02-05-2006, 06:02 PM   #5
boo boo
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Low temps will delay the start also.

 
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Old 02-05-2006, 11:11 PM   #6
oregonNate
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Aug 2005
Oregon, WI
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It's been 28 hours now and it still hasn't started! It's been at 70F for the last 8 hours and is showing now progress.

I'm going to add the Nottingham dry yeast if it hasn't started after the superbowl....

I've never experienced anything like this before...so weird.
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Coming up: Foreign Stout
Primary:
#13 Smokedbowl Porter
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#10 Back-forty Barleywine (Aging)
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#8 Christmas Abbey
#7 Pumpkin Abbey
#6 Robust Porter
#5 Blackberry Wheat
#4 Double White

 
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Old 02-05-2006, 11:14 PM   #7
david_42
 
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You probably should have re-started the yeast a couple days before brewing.


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