Starter Questions

[MDB]

7 th batch, first starter. I followed the sticky, used 1/3 DME to 2 cups water (following the guidance about not creating alcohol, just getting the yeasties going), dumped yeast and let it rip 24 hours, then ptiched. I pitched 1 a.m. monday mornign and 5 hours later little activity. After 18 hours, bubbling steady (every 3 seconds) and still going almost that pace after 2 days. 1.069 OG. Just curious, should it be going stronger? I was worried because my liquid yeast looked screwey, hard to mix the sediment with the liquid in the vial by shaking, it kept separating. Yeast said "use by August 2012" I dunno was the yeast on its last leg? I just read about people using starters and getting crazy fermentation and this one was business as usual. THanks

 

[Kaz]

How 'crazy' the fermentation gets will depend on the recipe, the yeast and the fermentation temps among other things. I would bet that you are doing just fine. Some yeasts are more prone to sedimentation and sticking in the vial.

 

[kh54s10]

A lot depends on the strain of the yeast, the recipe and the temperature. I keep my fermentation temps on the low side and often the fermentation is low and slow.

The one I have going now went slowly for 3 days then the krausen hit the max and has been blowing off for 2 days.

My last one bubbled slowly with about 3/4 inch of krausen for 11 days.

 

[homebrewdad]

Some fermentations are not vigorous, even with ideal yeast - it just depends on the strain.

That being said, this may not have been an ideal vial, and your starter may be what is giving you a "normal" fermentation.

If it's fermenting, don't worry. Let the yeast do their thing - they know how to make beer.

 

[1Mainebrew]

Was it wyeast ESB? That is so crazy flocculant that as soon as you stop stirring it clumps up again! On the up and up it's fermenting!

 

[MDB]

Actually had another question I forgot to mention -- when I pitched my starter I noticed a yeast cake on the bottom of the jug (I did the starter in a growler, foil on top to let ait in). I figured that stuff needed to be in my primary so I gave a quick little rinse with clean water and dumped that in too.
That the right thing to do?

I am not terribly worried about this batch as its chugging along I just want to know these things for future reference as I plan on brewing alot more higher gravity beers and using starters regularly.

 

[frazier]

You're probably fine as others have said, but ...

It sounds like a big beer (1.069 is fairly big), and a small starter (1 pint). I would try to make a 2L starter minimum, more if possible. Let it go for a couple days, chill, decant, pitch. So it takes a lttle more advance planning. But the more yeast you can pitch, the better.

Cheers!

 

[homebrewdad]

Actually had another question I forgot to mention -- when I pitched my starter I noticed a yeast cake on the bottom of the jug (I did the starter in a growler, foil on top to let ait in). I figured that stuff needed to be in my primary so I gave a quick little rinse with clean water and dumped that in too.
That the right thing to do?

I am not terribly worried about this batch as its chugging along I just want to know these things for future reference as I plan on brewing alot more higher gravity beers and using starters regularly.

The right thing to do is to shake up that starter to fully mix that yeast cake in - you definitely want that when you pitch. Rinsing works, too.