Denny's Fav Help

[brew703]

Ordered a pack from Homebrew Supply since they had yeast for $5.25. Took a chance and was told an icepack would be used. Came in today- took two days which is the norm. The ice pack had worked it's way from the yeast pack. The smack pack is expanded (but not fully)and has a MFG date of 4/7/15, which translates to 31% viability.

I assume since it is partially expanded it's still good. My initial plan was to brew tomorrow but that has since changed to next weekend.

Can I make a starter then place in a sanitized mason jar and in the fridge until Wednesday or Thursday next week and then place back on my stir plate? Also, do i still need to break the activator? I do have yeast nutrient, which I plan to use.

 

[MerlinWerks]

Just make your normal starter, I'm assuming 1.5L - 2L. Let ferment out, put a piece of sanitized foil over your starter vessel and store in your fridge until brew day, decant, pitch. No need to transfer to different vessels or put it back on the stir plate. I think Denny himself says he often goes straight from the fridge to pitch with no ill effects. I usually let mine warm up a little bit

 

[DemonsRun]

for some reason when I get Denny's at my LHBS the bags are always a little expanded, but not swollen.
Being from April I would definitely do a starter, decant, then use the slurry to do a second step for the starter.

Yes it can be stored in a sanitized mason jar in the fridge until you are ready to brew.

I would go ahead and smack it

if you are not familiar with decanting, it is pretty much like cold crashing the starter, then pour off the clear liquid.

you can also use this yeast pitch calculator
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

 

[brew703]

When I enter the info into Brew Dad's calculator (overbuild amt of 125) it calculates 1L starter to 101g of DME then it shows a 2nd step starter. Inoculation rate is 172 (red), which it should be under 100 and growth factor of .7(red).
Then is shows to pitch .572 liters and harvest .428.
Not familiar with a 2nd step starter. Is there an easy explanation on how to do a 2nd step?

 

[legacyofmisfortune]

When I enter the info into Brew Dad's calculator (overbuild amt of 125) it calculates 1L starter to 101g of DME then it shows a 2nd step starter. Inoculation rate is 172 (red), which it should be under 100 and growth factor of .7(red).
Then is shows to pitch .572 liters and harvest .428.
Not familiar with a 2nd step starter. Is there an easy explanation on how to do a 2nd step?

basically you cool crash and decant your original starter, make a second starter, cool it down and throw it on top of your yeast cake, that will provide more sugars for the yeast and you will have a bigger starter. it should take around 5 days total

 

[MerlinWerks]

for some reason when I get Denny's at my LHBS the bags are always a little expanded, but not swollen.
Being from April I would definitely do a starter, decant, then use the slurry to do a second step for the starter.

I had a similar experience, got somewhat swollen just sitting in the fridge.

I believe mine had an April date as well, but I think it was near the beginning of August when I started mine. Did a 1.8L starter, decanted and stepped up to 4L, split that three ways, made another 1.8L starter and pitched that into the first brew. I'm on the third gen of that pitch and the sixth brew, still have the two I initially saved. I like this yeast

 

[brew703]

Seems simple enough. I only have a 2L flask so I'll have to watch the volume.

 

[MerlinWerks]

As always Fermcap is your friend in these situations...

 

[brew703]

Got the starter going. I smacked the yeast a few times but the activator pack did not bust. I already poured the yeast in the flask. Should I sanitize the activator pack and add to the flask?

 

[burdbrew]

Save yourself from yourself. Walk away. The yeast is in the flask, let it work. Go have a beer while you wait to see how the yeast performs. You'll be all right.

 

[brew703]

Been 16 hrs and nothing is happening. Does it normally take this long?View attachment ImageUploadedByHome Brew1442743923.970292.jpg

 

[bolus14]

I have had some starters look as though nothing ever happened and others that had 3 inches of krausen on them, different strains to different things. I don't use a stir plate, it's on the list of things to buy or DIY, but it looks like you have some yeast settled out at the bottom already?

 

[brew703]

Just checked it- no yeast at the bottom. Must have been the light against the flask. Just does not appear to have any life.

 

[burdbrew]

It may take more than 16 hours. Sometimes I get action after a day/day and a half, especially with a small yeast sample. My set up looks remarkably like yours. Do you have loose foil on the top?

 

[brew703]

Yes, it's basically just formed over the mouth of the flask. Guess I'll see what happens during the day. Since the yeast was from April, maybe it will take longer to get going but figured by this morning I would see some life.

 

[MerlinWerks]

Did you happen to use fermcap? When I use it I usually only get a thin ring of bubbles around the circumference of the flask, but you can also see them "in" the starter rising to the surface. In your picture it looks like you have a thin ring of bubbles at the top, similar to what I typically see, but that may be the light again...

 

[brew703]

I did use a drop of fermcap. How would I know if this yeast is good? When the yeast arrived, the ice packs were completed defrosted and the yeast was slightly swollen.
I'll be brewing next weekend and dont want to take a chance if this yeast is not good.

 

[MerlinWerks]

If that is a ring of bubbles in the pic then I would give it another day anyway. This did have a couple of strikes against it going in so common sense says it will take a little longer to get going.

If you have bubbles you should be able to see some streaming up the side of the flask to where they form the ring, maybe a flashlight would help here...

 

[brew703]

Thanks. I'll let if go another day.

 

[brew703]

As of this am, nothing. Yeast settled to the bottom. Placed in the fridge and will decant and try again to see what happens. Just not real confident this yeast is good. Definitely don't want to take a chance so I'll be making a trip to the LHBS this weekend for a backup.

 

[seven9st_surfer]

Did the color change significantly? I've had yeast that does nothing but a few bubbles, and ones that krausen like crazy. But all of them change from a tan color to a very pasty/pastel/milky lighter tan. If there was no noticeable color change, I'd bet the yeast is dead. But still cold crash and see how much you get at the bottom.

And as for the pack being swollen when you got it, it's very common with that strain, and with the American Ale 1056. My LHBS owner had a discussion with the head yeastologist, or whatever they're called, for Wyeast and she told him that it's only those 2 strains that it happens to and they have no idea why. With that said, it seems to have no impact of their viability. I've used 3 or 4 inflated Dennys and they always attenuate around 75% with very vigorous fermentation and krausening.

 

[brew703]

The color changed to somewhat of a milky tanish color but it just seems like there was no activity. No krausen. I expected to see some signs of life. IDK, this is the first time making a starter so I guess I'm not sure.
The photo at the beginning of this thread was at 15 hrs and it stayed the same with no additional color change.

 

[WrQth]

Couple days ago I did a starter with this yeast, only 3 days old from my LHBS, on a stir plate, no fermcap, and did not see any krausen just a thin layer of bubbles on the top, if I stopped the stir bar I could see little bubbles rising. After 24hrs they disappeared at which point I put it in the fridge to cold crash, loosely covered with sanitized foil the entire time.

On brew day removed it from the fridge to warm up, decanted and pitched into a 1.073 stout. 8 hrs later a steady flow of bubbles from my blow off tube.

1.6liter filtered water, 1/4 tsp yeast nutrient, 6.4oz DME (1.040), Pitch rate of 0.75

Edit: Mine had a similar coloration but a little creamier/lighter compared to the earlier pic.

 

[brew703]

Guess I will decant and proceed to the step up and see what happens. I'm still going to get a backup for he weekend in case this yeast is not good.
Just figured it the yeast is healthy, there would be a lot of krausen. Didn't expect to have none.

 

[seven9st_surfer]

I really wouldn't sweat it. If the only thing that's making you think the yeast is bad is the lack of krausen, I think you're alright. Just do a double starter and watch for the color change.

 

[brew703]

I'll do that this evening.
I never did a double starter- would I simply decant, make a new batch of wort and pitch the slurry?

 

[seven9st_surfer]

That's all there is to it. Cold crash for about 12 hours, and there should be a compacted layer of yeast at the bottom and clear-ish beer on top. Slowly pour the liquid out, stopping when you're about to start pouring out the yeast. A little liquid left isn't a big deal. Then just make a new batch of wort, cool it down, and add it on top of your slurry. Adding some yeast nutrient at the beginning of your boil might also be a good idea.

 

[brew703]

Thanks. I have some nutrient and will add to the boil.

 

[Denny]

Ordered a pack from Homebrew Supply since they had yeast for $5.25. Took a chance and was told an icepack would be used. Came in today- took two days which is the norm. The ice pack had worked it's way from the yeast pack. The smack pack is expanded (but not fully)and has a MFG date of 4/7/15, which translates to 31% viability.

I assume since it is partially expanded it's still good. My initial plan was to brew tomorrow but that has since changed to next weekend.

Can I make a starter then place in a sanitized mason jar and in the fridge until Wednesday or Thursday next week and then place back on my stir plate? Also, do i still need to break the activator? I do have yeast nutrient, which I plan to use.

Yes, you absolutely can. No, you don't need to break the nutrient pouch. That yeast often swells the smack pack and that's not a problem. If anything, it's a sign of viability.

If you have any other questions about 1450, feel free to contact me.

 

[Denny]

Been 16 hrs and nothing is happening. Does it normally take this long?View attachment 304377

It's from April....be patient.