flyingfinbar
Well-Known Member
Hello everyone!
I made my first starter last night, approximately 2.5 liters following the standard 100 grams DME per liter of water using light DME. I am swirling intermittently.
Into this starter, I pitched Wyeast 1388, belgian strong ale. The date on the yeast is October 17 2011, so we're looking at about 4 months old. I pitched this last night around 8pm eastern, and it's 1pm today and I've noticed very little activity in the starter. I know it's a little premature, but I'm a little worried about the viability of this yeast, given the date and the relative lack of movement. There is definitely some fermentation going on, as I get a small whiff of it when I shake it up...still lots of malty body to the aroma though.
The yeast will be going into a ~1.080 Belgian Tripel this saturday afternoon/evening. Mr. Malty is giving me doomsday prophecies for this yeast, stating that at this production date I need an absurd amount of packets or a tremendous starter. I'm worried that this yeast will not perform when it counts!
My question is, do I have enough time to chill, decant, and step up the starter before a projected Saturday afternoon brew time? A LHBS carries whitelabs, should I try to see if they have the WL equivalent and pitch that in with my starter? Am I freaking out prematurely? Thanks in advance for the help, you guys/gals always come through
Edit-I just called the LHBS...no luck on the WL equivalent, so that option is flushed!
I made my first starter last night, approximately 2.5 liters following the standard 100 grams DME per liter of water using light DME. I am swirling intermittently.
Into this starter, I pitched Wyeast 1388, belgian strong ale. The date on the yeast is October 17 2011, so we're looking at about 4 months old. I pitched this last night around 8pm eastern, and it's 1pm today and I've noticed very little activity in the starter. I know it's a little premature, but I'm a little worried about the viability of this yeast, given the date and the relative lack of movement. There is definitely some fermentation going on, as I get a small whiff of it when I shake it up...still lots of malty body to the aroma though.
The yeast will be going into a ~1.080 Belgian Tripel this saturday afternoon/evening. Mr. Malty is giving me doomsday prophecies for this yeast, stating that at this production date I need an absurd amount of packets or a tremendous starter. I'm worried that this yeast will not perform when it counts!
My question is, do I have enough time to chill, decant, and step up the starter before a projected Saturday afternoon brew time? A LHBS carries whitelabs, should I try to see if they have the WL equivalent and pitch that in with my starter? Am I freaking out prematurely? Thanks in advance for the help, you guys/gals always come through
Edit-I just called the LHBS...no luck on the WL equivalent, so that option is flushed!