I've made some starters in the past, but this yeast definitely has different characteristics. I made my current starter Wednesday evening. It is a Stage 1 of 2 starter for a Westy 12 clone. This starter is about 1.8L at a gravity of 1.035. I put it on a stir plate until Friday morning when I put it in the fridge. At that time, it had about a half inch of krausen. When I checked it Friday night, you could see it was still fermenting even in the fridge. This morning, it looked pretty clear with a nice cake on the bottom.
Now, stage 2 starter is planned to be a 4L starter (this is going to be a 10g batch btw). When I pulled the stage 1 starter out of the fridge to decant and then allow to come up to room temperature, it started bubbling within a minute (before I even could decant the yeast) from the yeast cake on the bottom and a good amount of yeast was pulled up again into suspension. Is the starter still trying to ferment? At this point, I put it back in the fridge, but can I still try to make the stage 2 yet today? Is this particular yeast normally this active? My current plan is to brew this on Saturday, the 31st. Any comments and/or suggestions greatly appreciated.
Now, stage 2 starter is planned to be a 4L starter (this is going to be a 10g batch btw). When I pulled the stage 1 starter out of the fridge to decant and then allow to come up to room temperature, it started bubbling within a minute (before I even could decant the yeast) from the yeast cake on the bottom and a good amount of yeast was pulled up again into suspension. Is the starter still trying to ferment? At this point, I put it back in the fridge, but can I still try to make the stage 2 yet today? Is this particular yeast normally this active? My current plan is to brew this on Saturday, the 31st. Any comments and/or suggestions greatly appreciated.
