Can't tell if starter is live or not

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Cider123

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Just another starter question.

I have a 1 L starter that has been sitting for only 12 hours. 100g DME in 1 L water. I pitched a packet of Wyeast 1496 West Yorkshire yeast into it at 70F.

I made the starter because I was concerned about the viability of the yeast as it arrived in the mail with both the yeast and "cool pack" warm.

Signs that it was good:
the pouch seemed to swell a little after sitting at room temp for a few hours.

this morning the starter had no head on it, but did foam up when stirred.

Signs it is not good:
the gravity after 12 hours is 1.040
when you swirl it you get a thin layer of foam that quickly dissapates
the rest of the time where is no visual signs of bubbling or foam

I will get a dry pack of Windsor yeast, but don't know if I should try pitching the starter first, and if so, how long to give it before falling bck on the dry yeast.
 

JoeyChopps

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When are you brewing? I say give the starter more time. I've had starters that have taken up to 3-4 days before I see any kinda indication. Granted mine was older washed yeast.
 
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Cider123

Cider123

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Ha ha. I'm mashing right now. I've given myself a lot of time, haven't I;)

I only made the starter the day before because that was all I ever needed in the past. Usually by now I have a nice foamy starter. Today is the only day I could brew so I had to start.

I just don't want to have this wort sitting for a day at infection-like temps waiting to see if a starter was good or not. I might just pitch the Windsor and forget the Yorkshire starter to be on the safe side? Damn, cause I was excited about this new yeast.
 

ACbrewer

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Pitch the yorkshire today.... Do a check of the wort tomorrow and then pitch the Windsor.

Basically you could have a long lag time with theYorkshire, With proper sanatiation, a 1 day wait on the yeast (dry) won't be a problem. And it would give the Yorkshire a chance to get going. But that is me.
 

JoeyChopps

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ACbrewer said:
Pitch the yorkshire today.... Do a check of the wort tomorrow and then pitch the Windsor.

Basically you could have a long lag time with theYorkshire, With proper sanatiation, a 1 day wait on the yeast (dry) won't be a problem. And it would give the Yorkshire a chance to get going. But that is me.
+1 this is exactly what I have done in the past and I don't think I have ever had to pitch dry yeast.
 

daksin

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If it foams when swirled and the pack inflated a bit, the yeast is perfectly good. The gravity reading was likely high due to all that extra CO2 in solution. You're ready to brew.
 
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Cider123

Cider123

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Ok, thanks guys. I'll give the Yorkshire yeast a go of it. We will see (and I'll post) what happens by tomorrow.
 

Darwin18

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Smell it. Do you smell fruity esters like green apples or pear? If so, they're a good indication that fermentation is going on (or has occurred).
 
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Cider123

Cider123

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It smells just like it should in terms of yeasty fermentation. We have our fingers crossed. It is sitting in the cellar right now at 68F.

I am hopeful because this wort tasted pretty good, it has a nice dark color and I hit my OG dead on at 1.038. It is only supposed to be a mild ale, so that OG is already much higher than the original recipe (which I modified).
 

jtejedor

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Yeah generally will not see any co2 bubbles unless some fermentation took place.
 
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Cider123

Cider123

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Woke up this morning, yep, it was bubbling. This afternoon, it's bubbling right out of the airlock.:rockin:

Thanks again.
 
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