Making a starter...first time

[LLBeanJ]

Something I just noticed in your yeastcalc screenshot is that you didn't select a method of aeration. If you don't have a stir plate and are just giving it a swirl once an hour or a few times a day, choose "Intermittent Shaking", as it will calculate a larger cell count as opposed to selecting "None".

 

[CTS]

Good eye! I also noticed that and changed it before I printed out the calculations. I have "Intermittent Shaking" as I only shake it when i walk by.

So I just took a reading and its at 1.032...looks like it started but then stopped. It is definitely a more creamier color then when it started, I was shaking it when the fermenting had started but it seemed to stop after i shook it a few times...bad idea? Im guessing the gravity should finish up around 1.010?

I'm lost on what to do. Its a lager yeast and it is sitting in my kitchen at room temp. 23C

Keep shaking and waiting?

 

[LLBeanJ]

I've never used a lager yeast, but I don't believe it would react any differently than an ale strain. I've also never checked FG on a starter, so I really don't know where it is supposed to finish, though common sense would lead one to believe it should finish much lower. The change in color sounds promising, however. You could cold crash it now for 24 hours and see how much settles out.

 

[CTS]

So I am guess I could just cold crash it then do the 2nd step then?

 

[LLBeanJ]

Correct. Decant off the liquid and add the wort for step 2.

 

[CTS]

Will do, Thanks for the help!

 

[Bamsdealer]

I had a similar issue with my lager starter when using liquid yeast. After a couple days, the wort was still sweet. never took a gravity reading but I'm guessing it didn't go down 10 points. Shook it a lot as I walked by.

I brewed anyway and just pitched in the 2 L starter. To my surprise, I had airlock activity when I woke up in the morning. I racked the pilsner for lagering yesterday and the sample tasted great. Despite the quick start, it never got going really good (probably due to underpitching the yeast) and took over 2 weeks to get down to 1.02, at which point I raised up the temp for a D rest. 5 days later and it was down to 1.011.

 

[CTS]

I had a similar issue with my lager starter when using liquid yeast. After a couple days, the wort was still sweet. never took a gravity reading but I'm guessing it didn't go down 10 points. Shook it a lot as I walked by.

I brewed anyway and just pitched in the 2 L starter. To my surprise, I had airlock activity when I woke up in the morning. I racked the pilsner for lagering yesterday and the sample tasted great. Despite the quick start, it never got going really good (probably due to underpitching the yeast) and took over 2 weeks to get down to 1.02, at which point I raised up the temp for a D rest. 5 days later and it was down to 1.011.

Good to know, gives me hope that mine will still workout. Going to do the 2nd step today. Hoping that will take off faster then the first one did. Might even do a 3rd step if this one works well.

Ah the joys of Home brewing!!!

 

[CTS]

So i just took the starter out of the fridge after cold crashing it for 24hrs and got this....seems like something is wrong. What is the black stuff? Dead yeast?

 

[duboman]

So i just took the starter out of the fridge after cold crashing it for 24hrs and got this....seems like something is wrong. What is the black stuff? Dead yeast?

Not 100% sure but it looks to be infected, how was your sanitizing process?

All the yeast should be a nice milky white, definitely not black stuff. Was there anything off color prior to cold crashing it?

 

[LLBeanJ]

I'm stumped. The milky white stuff on top looks like healthy yeast, but I have no idea WTH the black is.

 

[NuclearRich]

Decant, then shake it up a little and smell... if its not too offensive smelling, give it a taste...

...sig quote anyone? lmao

 

[CTS]

Not 100% sure but it looks to be infected, how was your sanitizing process?

All the yeast should be a nice milky white, definitely not black stuff. Was there anything off color prior to cold crashing it?

Ya there was some black stuff prior to cold crashing. Sanitizing process was probably the best I have done. Everything got starzan multiple times.

Decant, then shake it up a little and smell... if its not too offensive smelling, give it a taste...

...sig quote anyone? lmao

It smelled fine prior to cold crashing, I will do as you say after I decant it.

I'm stumped. The milky white stuff on top looks like healthy yeast, but I have no idea WTH the black is.

I wonder if I can just try to siphon out the good white yeast and try to leave as much black crap behind if that will work. Then cold crash again and try with a 2nd step

or just try a 2nd step on top of what I have...

 

[Bamsdealer]

Man... I haven't seen that before. I'd be scared to pitch that into my beer.

 

[duboman]

Man... I haven't seen that before. I'd be scared to pitch that into my beer.

I agree! I'd rather get a new pack and start over than risk contaminating an entire batch of beer right from the start.

 

[CTS]

Well I did the 2nd step anyways. I kinda wonder if I burnt some of the DME when boiling it. If that's even possible.

After I decanted it the remains smelled good.

I probably wont pitch this. Looks like I will be getting some new yeast Tuesday.