signal2noise
Active Member
I made a fresh 1.5L starter on Monday (Sept 15). On Tuesday I crashed it. Brewed today, Wednesday.
I usually try to decant as much liquid as possible from my starter wort before pitching onto my fresh wort I brew. Today I couldn't pout off more than a third (~500mL) of my 1.5L starter before I started to lose some yeast. So I decided toss it all in.
Here is what happened.
Picture one shows the starter wort stratified above the fresh brewed wort; yeast is between the two layers.
Picture two shows the wort in early stage fermentation, maintaining between 66-70F. Looking closely you can still see the partition between the two layers.
Assuming the starter was fully fermented, its gravity (density) should be much lower than the freshly brewed wort. So having a lower density it should float above.
I have never observed this before. Comments and thoughts?
Additional details: Yeast is Wyeast 1056. Fresh brewed wort OG is 1.055. Grain bill consisted of american 2-row, flaked oats and rye.
Thanks!
I usually try to decant as much liquid as possible from my starter wort before pitching onto my fresh wort I brew. Today I couldn't pout off more than a third (~500mL) of my 1.5L starter before I started to lose some yeast. So I decided toss it all in.
Here is what happened.
Picture one shows the starter wort stratified above the fresh brewed wort; yeast is between the two layers.
Picture two shows the wort in early stage fermentation, maintaining between 66-70F. Looking closely you can still see the partition between the two layers.
Assuming the starter was fully fermented, its gravity (density) should be much lower than the freshly brewed wort. So having a lower density it should float above.
I have never observed this before. Comments and thoughts?
Additional details: Yeast is Wyeast 1056. Fresh brewed wort OG is 1.055. Grain bill consisted of american 2-row, flaked oats and rye.
Thanks!