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Old 04-28-2008, 01:48 AM   #1
chefmatt34
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Apr 2008
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I am pitching liquid yeast into 1 pint of 1.040 starter wort and it bubbles a little and works fine when i pitch it. I see pictures of starters that have and inch of foam on top of them and i was just wondering what i was doing wrong if anything. I aerate it by shaking it by the way.

 
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Old 04-28-2008, 02:46 AM   #2
html034
 
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Feb 2008
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I would like someone more knowledgable than myself to confirm this, but I believe that the answer to this is that your yeast aren't fermenting your starter wort, they are just propogating, so you wouldn't see a krausen, which would be indicative of an active fermentation.
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Old 04-28-2008, 05:07 AM   #3
Brett0424
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You also could just be missing it overnight.

 
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Old 04-28-2008, 05:57 AM   #4
BarleyWater
 
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Ypu actually should be using your starter before any krausen begins to form, while they are propogating, before they are fermenting. After fermentation begins, they begin to go dormant again, thus defeating the purpose of a starter.
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Old 04-28-2008, 01:55 PM   #5
ddroukas
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Dec 2007
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here's a thread I started on the same topic a few months back:
http://www.homebrewtalk.com/showthread.php?t=50224

 
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Old 04-28-2008, 07:28 PM   #6
lemmy
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Jun 2007
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I'm glad I found this thread. Last night I got a starter going with my Pacman yeast. Woke up today and there was no krausen. So thanks for answering this guys, I have been freaking out all morning.


 
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Old 04-28-2008, 08:04 PM   #7
Beerthoven
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Quote:
Originally Posted by ilikestuff
Ypu actually should be using your starter before any krausen begins to form, while they are propogating, before they are fermenting. After fermentation begins, they begin to go dormant again, thus defeating the purpose of a starter.
Even if the yeast in a starter go dormant they will wake up again when pitched into fresh wort. Some people let their starters ferment completely, chill them down and decant the fermented wort, pitching only the dormant yeast at the bottom and this method works well.

I've only made a few starters, because I tend to use dry yeast, but the ones I did make all had krausen and they all fermented my beer like crazy. I normally make a 1-quart starter 2-3 days in advance of brewday and pitch the whole thing.
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