WishYouWereBeer
Member
I brewed a Belgian Dubbel yesterday and used the slurry from a Leffe clone I racked (also yesterday) which used Belgian Abbey II yeast. I took it from the primary where it resided for a month.
I guess this is somewhat of a noob question, but is the lag time any different when pitching from slurry than from pitching a starter/vial/dry/etc? I have read a lot of "it took of like gangbusters in 3 hours" or "I blinked and it was done" kind of comments when people are pitching from slurry or onto yeast cakes.
I know it's too early to do anything about it at this point, but I was just wondering. And another question... Does it look different when pitching from slurry? My wort seems to look different in that the slurry just seems to have sank to the bottom and there is nothing on top. I am used to seeing something on top even if it's just a thin layer of bubbles or lightly colored texture. Today there is nothing.
Thanks for the help.
I guess this is somewhat of a noob question, but is the lag time any different when pitching from slurry than from pitching a starter/vial/dry/etc? I have read a lot of "it took of like gangbusters in 3 hours" or "I blinked and it was done" kind of comments when people are pitching from slurry or onto yeast cakes.
I know it's too early to do anything about it at this point, but I was just wondering. And another question... Does it look different when pitching from slurry? My wort seems to look different in that the slurry just seems to have sank to the bottom and there is nothing on top. I am used to seeing something on top even if it's just a thin layer of bubbles or lightly colored texture. Today there is nothing.
Thanks for the help.