Cryhavoc Yeast Starter Question

[cryhav0c]

First of all I'd just like to let the people on this website that participate in the discussions with all their information and data that they have enabled me, via their excellent input, to actually build my own brewing rig and produce my first 3 batches of beer. Where I live there is absolutely nobody that participates in this hobby that I'm aware of and as a result this site has been incredibly beneficial toward my efforts and I see no reason that it shouldn't continue to be. The latter belonged in an introductory area, I'm sure.

Now that I have the "Thank you's" out of the way I have a problem I'm uncertain about and haven't been able to find the correct answer via my searches.

I, (Because I'm known as Cryhavoc on the internet and have been for about 15 years) purchased some White Labs Signature Series Cry Havoc yeast, (WLP862 - use before OCT 22 11). In my exuberance I did purchase this in July, (I live in Louisiana) and when it arrived the "cold pack" was completely melted and everything in the container was at outside temperature, (about 90+). However, I was home when it arrived and I refrigerated it at once. I have had it about 2 weeks.

This is my second starter, (I have a stir plate) and I boiled 1400ml of water with 6oz DME for 15 minutes. I cooled to 70 degrees and had had my yeast out for about 2 hours prior to "pitching".

The next morning I saw no activity so I removed it from the stir plate and let it sit and still didn't see any yeast residue. I tested the gravity and it was at 1.040 so I tasted the sample and it was sweet.

Does this indicate my yeast was damaged in transit?

This evening I have repeated my efforts with another vial and will know more tomorrow I suppose.

Perhaps I should mention that I used an airlock on the first attempt with an Erlenmeyer flask which is still sitting there looking at me with an attitude and no activity that I can detect. The second attempt is with another Erlenmeyer flask using a piece of tin foil. Also on the first attempt I utilized my oxygen, (sanitized of course) to aerate the wort/DME. The second attempt I merely have shaken and placed upon the stir plate hoping for better results.

I wish to become proficient at this and what to task experienced people with their input regarding my mistakes or missteps.

I'll add that my sanitation procedures are what I consider to be extremely good and I have what I consider to be top of the line equipment and test implements all calibrated and verified.

I kegged my first brew, & American Brown Ale and it's outstanding, although bitter. I think it'll settle a bit. I have 2 5gal batches of a Sam Adams Summer Ale clone fermenting, 5 gal of which hit the keg tonight, (I think I went overboard with the lemon zest LOL).

I have built an HERMS system to brew with with Ranco controllers until I get my control panel built.

Any input will be very welcome and thanks again!

 

[navmatt]

I've had a couple of my starters with low cell counts take a couple days to start showing much activity. You want to avoid the airlock will trying to grow yeast, they need oxygen to reproduce. I usually just put some sanitized foil loosely over the the opening of my starter vessel. This will allow air to enter the vessel without allowing bacteria or wild yeast to enter.

 

[Clementine]

What you have described is dead yeast but the temps you talk of are not extreme unless the box was sitting in direct sunlight etc 90degrees should not kill them. When you let the yeast settle do you see any white (live cells are white dead ones look like trub). Check out my first starter thread on this forum. A guy got his yeast hot and you can see a picture of what I normally see when I make a starter live cells on top of trub (not saying his are alive but that is what I see).

Clem

 

[cryhav0c]

It's been about 50 hours and I walked by my "set aside" flask and noticed a bubble in the airlock and froze. I kept watching and sure enough there was a bubble about every 10 seconds and the beginnings of signs of activity in the flask. Whew. Do you think most of the cells could have died and it just took this long for them to repopulate? At this rate it will take this starter about 4 days to be useful which is fine. I'll just postpone my brew.

If this holds true for the second starter I made, which is still showing no signs of activity I won't have a use for it right away. How long can we store starters for?

I think this stuff was real close to dead but there was just enough for it to rejeuv.

Thanks again for the input it kept me from discarding it completely.

 

[Clementine]

try ditching the air lock, you get better air exchange and hence O2 with foil. Just sanitize the foil and fold over the top. Then when you shake the starter, to rouse the yeast and introduce air you are adding more O2 getting more healthy yeasties. I even blow O2 inside the starter container and then shake, if not using my stir plate.

Clem

 

[cryhav0c]

I ditched the airlock and went with sanitized tinfoil and can see a difference already. Thanks again!