That's why I suggested, after each shaking, to replace the screw cap with a sanitized aluminum foil "tent" so you just know gasses can freely exchange. Generated CO2 being able to escape being most important, or else... boom!
+1 on all of that. The usual recommendation is to go in 10x steps by volume, 1800ml is too much of a jump - it's just a bit lost in there at the moment. And certainly with my multi-year-old packs I start with 5% DME for the first one and then step up to 10% DME (~1.040) - it just reduces the stress on old cells.
Ideally, yup, that would have been the much better strategy!
I didn't. Lesson learned, though.
You both suggested these step-up strategies earlier in the thread in early June, almost a month back.
Keep them growing as they are, in 2 vessels. Keep swirling/shaking.
Adding a pack at that time would most likely be a bit too late. One pack is not enough to ferment 5 gallons of Lager, even it was packaged that same day. Most packs we get in the homebrew stores and mail order are 2-4 month old, on average. That why we make starters well ahead of brewday. That starter also helps us getting the right pitch amount.I ordered another smack pack of 2278 as a backup in case there aren't enough cells when it's fermenting. I figure I win either way.
That looks decent for a swirled starter. The thin white layer is the best, most pure yeast; the darker layer underneath is a mixture of that same pure yeast as well as dead cells and trub. At this point, all of it is useful.
That looks decent for a swirled starter. The thin white layer is the best, most pure yeast; the darker layer underneath is a mixture of that same pure yeast as well as dead cells and trub. At this point, all of it is useful.
After crashing a little longer and decanting, I'd make another starter with the leftover slurry. Then you'll have enough for a good solid 5 gallon Lager pitch and save some (20-30%) out for the next starter.
If you brew often enough look into a stir plate. You could even build one, and while at it, build 2, or a twin setup.
BTW, I just cooked up another batch of 4 gallons concentrated (1.092) starter wort. I'm freezing most of it in 48 oz tubs. At time of use they get diluted 1.5x for 1.037 starter wort. Reboiled for all security.
Need more keg presses.A stir plate will be my next purchase. I never considered a repetitive motion injury a possibility when I got into homebrewing.
One thing I noticed with the cheaper stir plates is the magnets don't seem super strong, and they are closer together which limits larger stir bars. Even in starters I feel like I should be able to go faster than I can before the bar gets thrown off the magnet. It works though!A stir plate will be my next purchase. I never considered a repetitive motion injury a possibility when I got into homebrewing.
Although pitching a good size starter never disappoints, it's good to hear the fermentation was successful!
hmm... it's really simple.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
