Rookie Mistake

nandemo1 · Jun 16, 2011

So last night I was making 2L of starter in preparation for my first brew on Saturday. Got through the boil without making a mess and sanitized everything as recommended, but unfortunately I've now realized that 2 1L flasks is not enough for 2L of starter - not enough headspace.

Woke up in the middle of the night, checked on it, and found a wet, yeasty mess on the kitchen counter where the krausen had spilled over.

Probably unnecessary, but I transferred the contents of the two flasks into a sanitized stainless mixing bowl and covered with sanitized aluminum. I figured it would be better than letting it continue to pour out, plus a little aeration in the process wouldn't hurt either.

brieuxster · Jun 16, 2011

Business as usual for some of us brewers. Great to hear you have happy yeast. Treat them nice, and they will work hard for you.

nandemo1 · Jun 17, 2011

OK, here's a real question that I haven't been able to find an answer to using the search:

I am looking to decant my starter Saturday morning, but am wondering if it's going to be ok to throw it in the fridge tonight when I get home. After 36 hours, there's still a big krausen cap on the bowl, and I don't know if it will have dropped by then. By the way, I didn't take an OG reading, having simply used the 1 cup/L DME to water recipe.

Is it ok to refrigerate with krausen and likely ongoing activity, or should I hold off until it's settled and push back my brew time?

brieuxster · Jun 17, 2011

Your yeast will sleep in the fridge. All good.

HomebrewMTB · Jun 17, 2011

Next time, you might try fermcap-s to control the krausen overflow. Probably just need a drop in each. It can help with boil-overs and excessive fermentation blow off as well. It's only a couple bucks a bottle so worth a shot.

dancness · Jun 17, 2011

I would wait until the starter is done fermenting before putting it in the fridge. It should appear a lot clearer with a noticeable layer of trub on the bottom. I let it ferment out before chilling because at the end of fermentation the yeast will store glycogen for their next battle, and it is my opinion that you do not want to interrupt that process by chilling the starter prematurely.

So I would let it sit out through overnight tonight. It should be done fermenting out by then. Tomorrow morning, which I assume is your brewday, pop that sucker in the fridge. A few hours later when you are ready to pitch, pull that sucker out of the fridge, decant, and pitch.

That's just the way I'd do it. As with everything brewing related you will get a different answer from everyone. None are wrong. If you want to put it in the fridge before the starter is done fermenting I'm sure it will still be ok. I've just done it differently...