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That’s exactly why I don’t continuously use the stir plate. I have a 2 L flask and a 1.5 L starter definitely has the potential to get too worked up and literally push the foam stopper almost out of the flask. I do also use a gallon jug for bigger starters, and then of course shaking is the...

Have you ever seen a starter not even have a tiny krausen? It sounds like you continuously use the stir plate so maybe you haven’t.

Thanks for your help!

Planning on brewing tomorrow and I hate dumping 1.5 L starters into the brew but I guess it’s too late to cold crash and decant, eh?

Smells normal to me. Actually smells pretty good haha

It looks to be about 0.5”-0.75”

Not currently being stirred It wasn’t quite as clear yesterday There is a good layer of yeast on the bottom I’m using a foam stopper Temp is 70

There is a layer of yeast on the bottom. As I said I occasionally turn the stil plate on but I don’t run it continuously.

Here’s what it looks like. Almost 48 hours out. I would think it was dead if I didn’t see the bubbles moving.

Nope, just DME, water and yeast.

It was bubbling inside pretty strongly yesterday and still is today which makes me surprised about the absence of krausen. I know it’s fermenting, it is cloudy, I would just feel a lot better if it wasn’t so thin on top

I don’t continuously use the stir plate, partly because I want to see krausen so in my head I know it’s working. I’ll usually run the stir plate for the first 8-12 hours and then only occasionally after.

Well, I ended up dumping the questionable yeast starter because a new pack of wyeast American Ale II arrived the other day. So I went through the same process for a 1.5 L starter Wednesday and ill be ^*^^ed but this one appears to be questionable as well. I can see tons of bubbles flying up...

I've also had a bad run with online liquid yeasts. Have had 3 or so DOA from Wyeast and Omega. Ordering in summer is tough to be fair. Liquid yeasts are a giant PITA but I feel much more like I'm actually brewing when I use them vs just opening a dry pack and dumping in. Also it's been my...

Interesting. What do you do to have your starters move so slowly? Colder temps? Everything I’ve read about starters is that they should be started around 70-75F for optimal yeast growth. Never been truly comfortable doing that but I also don’t feel good going off script too much. I usually...

Eh, I’m starting to lean towards dumping it. It just never seemed to go through complete fermentation. I’d hate to risk losing a 5 gallon batch with questionable yeast

They’ll love the story of “the great half-dead yeast starter of November 2019”

Thanks! Would anything like yeast nutrient help? I know the package already contains yeast nutrients but would a pinch of new stuff help? I assume I should definitely make a bigger starter, correct?

Ordered a pack of Omega West Coast Ale yeast online back in the summer. It arrived somewhat swollen. Package date was May 2019. Finally got around to making a starter (1500 ml) on Wednesday night. Used a stir plate. Saw almost no activity until about 24 hours (last night). Now it appears to be...

Hello! Thinking about getting into Spunding so I can try naturally carbonating my brews. Right now, my carb process for lagers is typical and simple...pitch and ferment at 50ish (in a glass car boy), slowly ramp up temps into a D rest (usually 10-14 days total), rack to secondary, slowly chill...