DickyBenfield
Member
I know this is probably over asked and I think I know what I have to do, but I'll ask if anyone has any thoughts or not just the same...
I made my first starter Monday night (7/23 @ 9PM). It was with Wyeast 1272 American Ale II yeast. I took the pack out of the fridge and smacked it. After almost 3 hours it seemed like it was swelling, but it was not significant and I'm not sure it was actually swelling vs me just assuming it was. I put about 1 cup DME in about 4 1/4 cups spring water, 1/2 teaspoon Wyeast nutrient, boiled 15 minutes. Poured it in the flask, covered with foil and chilled. Pitched the yeast and then shook the crap out of it to aerate. Was it a bad move to shake vigorously after I pitched instead of before? I don't have a stir plate, but I've swirled it up by hand when I could. I'm at about 33 hours in and I have not seen any indication of fermentation except for the fact that (I think) the layer of yeast is thicker than when I started. Is this normal or should I be concerned? I didn't take a gravity reading of the starter when I first made it, but I assume it should have been at about 1.040. I will take a reading tonight when I am able (probably at 48 - 50 hours) and I'm hoping there will be clear evidence that it has fermented but was curious to read others thoughts.
Thanks in advance,
Dicky
I made my first starter Monday night (7/23 @ 9PM). It was with Wyeast 1272 American Ale II yeast. I took the pack out of the fridge and smacked it. After almost 3 hours it seemed like it was swelling, but it was not significant and I'm not sure it was actually swelling vs me just assuming it was. I put about 1 cup DME in about 4 1/4 cups spring water, 1/2 teaspoon Wyeast nutrient, boiled 15 minutes. Poured it in the flask, covered with foil and chilled. Pitched the yeast and then shook the crap out of it to aerate. Was it a bad move to shake vigorously after I pitched instead of before? I don't have a stir plate, but I've swirled it up by hand when I could. I'm at about 33 hours in and I have not seen any indication of fermentation except for the fact that (I think) the layer of yeast is thicker than when I started. Is this normal or should I be concerned? I didn't take a gravity reading of the starter when I first made it, but I assume it should have been at about 1.040. I will take a reading tonight when I am able (probably at 48 - 50 hours) and I'm hoping there will be clear evidence that it has fermented but was curious to read others thoughts.
Thanks in advance,
Dicky