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?
ok start tonight
- Thread starter Gear101
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Stauffbier
Well-Known Member
I'm a bit confused by your post.. Did you boil the yeast?
Stauffbier
Well-Known Member
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?
npater
Member
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.
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.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
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.
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
"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
Well-Known Member
What are you pitching it in on friday? What's the OG of the batch you plan on using this for?
Sulli
Well-Known Member
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
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
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?
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?
Sulli
Well-Known Member
It's probably fermented out already; take a gravity reading on it, this will tell you with certainty whether it fermented or not.
Sulli
Well-Known Member
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?
Aunt_Ester
Well-Known Member
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
Well-Known Member
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.
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
Member
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.
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.
