Dead starter? Or

[ate-star]

Made 2L starter with Wyeast 2206: Bavarian Lager Yeast last Tuesday night, and then put it in my garage. The temperature was around 42-46F in my garage. Didn’t see any signs of fermentation, so I took it back to inside of house last Friday evening. The temperature of my house is around 64F. And then I saw very slowly bubbling in the airlock, and the yeast layer at bottom on Saturday morning. I brewed 10G German lager on Saturday, and pitched this starter around 4:00PM. But, by this morning, still didn’t see any signs of fermentation after 36 hours.

I don’t have any Wyeast 2206 yeast in hand, but s-189. Can I pitch s-189 if it still doesn’t start fermentation tonight?
Please help!

Thanks,

 

[Suthrncomfrt1884]

Some yeasts take a little longer to start up. I've got a Belgian in the fermenter right now that hasn't started yet, but I know it's a slower yeast that can take a few days to kick in without a huge starter.

Give it another 36 hours before making any rash decisions. That's my opinion anyways.

 

[ate-star]

Thanks for your suggestion.

I split 10G into two 5G. I put one in garage at around 42-44F, and another one in basement at around 60F. The one in basement is showing some small signs fermentation: very tiny bubbles at the top of wort. But, the one in garage still doesn't show any thing. I took this back to basement, and will see until tomorrow.

 

[Revvy]

What do you define as "no activity" for your starters? There is very little activity with making starters, rarely do they bubble, even more rarely is there a krausen that we see. The only true activity that most of us see is just a creamy band at the bottom when it flocculates out.

Starters are some of the most "un-exciting" fermentations ever.

That one is cold crashed, but even if it is a t room temp, you should see the sediment in the bottom. I use a stirplate, but usually stop it a few hours early to let it settle.

 

[ajf]

The best temperature for a starter (even a lager) is 70F - 75F. See http://maltosefalcons.com/tech/yeast-propagation-and-maintenance-principles-and-practices.
This will allow the yeasts to multiply much more rapidly (which is the sole purpose of a starter).
I also think that your starter was too small for a 10g lager, so it will probably take quite a while for it to take off.

-a.

 

[petep1980]

Revvy is completely right. I have seen krausens maybe on 10% of my starters.

I have also found doing all of them at room temperature is best. This way you don't have to putz around. If you don't want the warm fermented starter wort you can chill and decant. I save money and since it's only 10% of the grain bill I just pitch the entire damn thing.

 

[jspence1]

The best temperature for a starter (even a lager) is 70F - 75F. See http://maltosefalcons.com/tech/yeast-propagation-and-maintenance-principles-and-practices.
This will allow the yeasts to multiply much more rapidly (which is the sole purpose of a starter).
I also think that your starter was too small for a 10g lager, so it will probably take quite a while for it to take off.

-a.

I just read your link, very detailed and well written, thanks.

I'd like to add that I have heard that the increased temperature is not good for the yeast and your starter should be made at the lower end of fermentation temperature as at higher temperatures yeast reproduce faster but the cell membrane is weaker. This may only be a factor when reusing yeast though. I'm not an expert by any stretch so hopefully someone with some real expertise will chime in and let me know if my information is bad.

 

[ate-star]

Thanks guys. The yeast started working. This is the longest lag time that I have.