Judochop
Well-Known Member
My Process: I inject pure O2 with a diffusion stone, and normally run a 1 to 1.5 L starter on a stir plate using a the freshest smackpack I can find. I pitch at optimal temperatures (usually at the lower end of the range wyeast recommends) and I see krausen formation within 12-18 hours. Its been this way for probably 15 beers straight now, and Ive been happy.
This time I took a Wyeast 1084 slurry from a previous batch after 3 weeks in the primary. I refrigerated it for 2 days, then on the morning of brew day, I decanted, let warm to 70 degrees, and pitched into an oxygenated porter wort @ 64 degrees. I figure I overpitched by a significant amount. Lag time was somewhere between 30-40 hours.
So, whats the lesson to be learned here? Did massive overpitching lead to the sluggish start up? Would I have been wiser to harvest yeast after just 1, or 2 weeks? Considering that I waited 3 weeks, should I have made a little 1 pint starter just to rev the guys up before pitching?
Shower me with your knowledge and whatever please.
This time I took a Wyeast 1084 slurry from a previous batch after 3 weeks in the primary. I refrigerated it for 2 days, then on the morning of brew day, I decanted, let warm to 70 degrees, and pitched into an oxygenated porter wort @ 64 degrees. I figure I overpitched by a significant amount. Lag time was somewhere between 30-40 hours.
So, whats the lesson to be learned here? Did massive overpitching lead to the sluggish start up? Would I have been wiser to harvest yeast after just 1, or 2 weeks? Considering that I waited 3 weeks, should I have made a little 1 pint starter just to rev the guys up before pitching?
Shower me with your knowledge and whatever please.