Starter question

[Sudz]

I've been brewing for years and have made many starters but I've encountered a bit of a mystery. This week I made a Belgian Golden Ale starter with WPL570. As usual I used my stir plate to ferment the batch. Two days absolutely no krausen or evidence of foam. Never had this before so I assumed the yeast was bad and started over. The second batch was the same.

Is it possible to make a starter on a stir plate which does not exhibit any head or krausen but does produce a good starter?

 

[helibrewer]

The creamy color of fermentation is more reliable than krausen for a starter. Could be that 570 just isn't very vigorous so little krausen anyway.

 

[SEndorf]

570 is a stubborn yeast.
Looks like you're no stranger to starters so I presume all other variables are within range.
This strain is simply not known for taking off. If your starter is creamy (as posted above), I'd pull it after two days.

 

[Sudz]

Thanks guys. I thought maybe it was okay because it was creamy after 48 hours. Next time I will save the liquor and check it's gravity. I started with 1.040 so it should be significantly less after 48 hours if all is well.

I just had not encountered this before and was caught flat footed so to speak.

 

[MapleGroveAleworks]

Happens all the time to me, totally depends on the strain.