ok start tonight

[Gear101]

i did one of the biggest start today that i have ever done.. 1/2 gallon to 1/2 lb of DME with a calf tube of WL.. boiled it for 10 mims about 6 hrs ago.. and nothing is going on in the air lock? temp is 72? Did I stress the yeast?

 

[Stauffbier]

I'm a bit confused by your post.. Did you boil the yeast?

 

[Gear101]

no it went in to the wort at 68-70 degs?

 

[Stauffbier]

1/2 lb of dme seems like a lot for a starter, but I doubt if you stressed the yeast. Are you using a stir plate?

 

[Gear101]

wish i was.. i just shake it every now and then..

 

[npater]

did you measure your gravity? on a starter you should be shooting for right around 1.030-1.040. This should cover most of your needs: How to Brew - By John Palmer - Preparing Yeast and Yeast Starters.
Depending on how healthy the yeast is may mess with your time. Give it a stir and some more time assuming you pitched it after cooling the wort.

 

[NordeastBrewer77]

wish i was.. i just shake it every now and then..

give it time. that's a high gravity wort you put only a half vial in. just keep swirling the starter and they'll take off.

FWIW, i just pitched a 2L (1/2 gal) starter, i made the wort with 200gms of DME. go a bit easier on the DME next time, 1 gm for ever 10ml water.

 

[Gear101]

that's the thing about youtube.. that was the mix off something i watched

"you can never trust a quote of yeast starters on the internet" A. Lincoln

thanks for the help.. one other question.. will this be ready by firday at 12ish

 

[Stauffbier]

What are you pitching it in on friday? What's the OG of the batch you plan on using this for?

 

[Gear101]

i have a lb of citra for zombie dust and was hoping for a little yeast for BierMuncher Centennial Blondes.. my plans are to spilt the start into two?

 

[Sulli]

1/2 lb of DME to 1/2 gallon of water puts your gravity at 1.046, not the best place to be, but only 6 points above where you should be.
1/2 gallon of water = 1.89 Liters
1.89L + 8 oz of DME = 1.046 S.G.
1.89L + 6.43 oz of DME = 1.037 S.G check it here and here

 

[bhaff]

I did just about the same thing tonight, I may have to delete my thread asking for help. Will this under pitching rate hurt the yeast, or cause off flavors in the final product?

This was me tonight:

Tonight I made two starters for brew day on the 16th. First starter is 3/4 cup dme and 650 ml and the second starter is 1.5 cup dme in 1300 ml. I am planning to decant the 1300 to build up for a big RIS. Anyways, I am using the same yeast for both beers 1056 and I split the swollen pack between the two starters. I originally planned to use half the dme since half the yeast would be used. I know I under pitched into my starter but am I screwed? I left both starters in my fridge at 50ish. Should I start over, man up, and get new yeast?

 

[Gear101]

mines still stalled this morning, and just a little yeast on the bottom? would it help to add some air into it, or so fresh water?

 

[Sulli]

mines still stalled this morning, and just a little yeast on the bottom? would it help to add some air into it, or so fresh water?

It's probably fermented out already; take a gravity reading on it, this will tell you with certainty whether it fermented or not.

 

[Sulli]

I did just about the same thing tonight, I may have to delete my thread asking for help. Will this under pitching rate hurt the yeast, or cause off flavors in the final product?

This was me tonight:

Tonight I made two starters for brew day on the 16th. First starter is 3/4 cup dme and 650 ml and the second starter is 1.5 cup dme in 1300 ml. I am planning to decant the 1300 to build up for a big RIS. Anyways, I am using the same yeast for both beers 1056 and I split the swollen pack between the two starters. I originally planned to use half the dme since half the yeast would be used. I know I under pitched into my starter but am I screwed? I left both starters in my fridge at 50ish. Should I start over, man up, and get new yeast?

Your starters will be fine, you did not "underpitch", that would be pretty hard to do with a starter; what temperature did you ferment your starters at?

 

[Gear101]

thanks for the link, i will do a reading when i get back hgome today around 1ish

 

[Aunt_Ester]

1/2 lb of DME to 1/2 gallon of water puts your gravity at 1.046, not the best place to be, but only 6 points above where you should be.

1.040 is extremely high. I would try to keep starters between 1.020 and 1.030. You just need enough food for the yeast to wake up and enough oxygen to multiply. Conserve your dme/lme and make more starters!

Get/fabricate a stir plate ASAP.

 

[Sulli]

1.040 is extremely high. I would try to keep starters between 1.020 and 1.030. You just need enough food for the yeast to wake up and enough oxygen to multiply. Conserve your dme/lme and make more starters!

Get/fabricate a stir plate ASAP.

1.040 is not extremely high, the recommended SG for starters is 1.030 to 1.040

Read Me: Scroll down to how do I make a starter

 

[bhaff]

Your starters will be fine, you did not "underpitch", that would be pretty hard to do with a starter; what temperature did you ferment your starters at?

50 ambient temp in my fridge. I had bubbles this morning and I moved them into the house. I'll be sure to step each on up.

 

[Sulli]

50 ambient temp in my fridge. I had bubbles this morning and I moved them into the house. I'll be sure to step each on up.

When you step them up ferment them at a much higher temperature, more like around 70 degrees. Fermenting a starter is totally different than fermenting a beer; with a starter your goal is to maximize the growth and the health of the cells, in order to accomplish this you need the give them right amount of food, lots of oxygen and a relatively warm environment.

 

[kh54s10]

50 ambient temp in my fridge. I had bubbles this morning and I moved them into the house. I'll be sure to step each on up.

Do not ferment starters in the refrigerator. That is cold enough to slow the yeast to a crawl if not stop them entirely.

Room temperature is fine. You are not making beer and off flavors are not a big concern. If you are worried about that, cool the starter and decant the liquid before pitching the yeast.

 

[npater]

What I feel is the most important aspect of the starter is the oxygen level. I aim for a gravity between 1.030-1.040 and constantly aerate it. I can see a difference in the finished beer when I don't constantly aerate the starter.

 

[Gear101]

OK I think I stressed the hell out of it, because there's less amount than comes in the bottle, so as luck would have it, I had some back stock of America Ale yeast (Calf) WL100 and boiled some water, cooled it and dropped some more yeast into the starter and now it is bubbling like a hot tub with in the first third mins.