White Labs vial spewed all over the place ... Is this batch toast?

[redraider77]

I was making a starter with WLP051 California Ale for an American IPA with an OG of 1.060. I've only done this once before but the last one didn't spew like this one. I now know everything I did wrong (letting of pressure before shaking, using a funnel, etc) but now I am concerned whether I have enough yeast now. I saved what I could and added it to a 1 liter starter. Probably lost 1/3 to 1/2 of the vial. We do not have a LHBS in my area or I would just go buy another vial. Only thing I have is a dry pack of Muntons. Should I pitch this the way it is or do something with the Muntons? Or maybe if worse came to worse I could stick the starter in the fridge and order another online putting off brew day for another week. Would really like to brew this weekend if possible though. Any suggestions?

 

[greatscott]

I've had this same problem two times. Once with 051 and once with 001. I've only brewed seven batches total(n00b), but this seems like a bad ratio. Luckily I have a LHBS nearby. I hope this isn't standard.

 

[redraider77]

Yeah, the last one I did not spew like this one and I'm pretty sure I handled it the same way. One thing I thought about was harvesting some yeast from the batch of Kolsch I have in the fermenter now. I just don't know how mixing two different kinds of yeast would turn out.

 

[duboman]

Since you are making a starter just make it a little ledger to grow more yeast or step it up. Instead of 1L do a 1.5L

 

[patthebrewer]

I swear those little buggers are in there just watching you from inside the vial, waiting for the moment you least suspect it

 

[Weizer]

I'm not a yeast specialist..but I can tell you from experience that I don't use starters on beers with that low of an OG and I get extremely healthy fermentations. Considering you made a starter, there's a good chance that you still have plenty of yeast in there to do the job

 

[mcbaumannerb]

The key with the vials is to open the cap while it is cold, then close it up and let it warm. While it is warming slowly unscrew it every now and again to release the pressure.

 

[hough77]

I'm not a yeast specialist..but I can tell you from experience that I don't use starters on beers with that low of an OG and I get extremely healthy fermentations. Considering you made a starter, there's a good chance that you still have plenty of yeast in there to do the job

I agree it can handle that OG, but I use a starter on all my beers so they take off faster. When I don't use a starter, they take forever to get going12-24 hours. When I use even a small starter they take off within a few hours. Especially at high krausen.

 

[redraider77]

Thanks for all the responses. I guess I can see how the starter looks tomorrow and then decide if I should step it up with a larger starter. Would stepping it up double the yeast count I have now? Thanks.

 

[mcbaumannerb]

You said you didn't shake the vial ... was the stuff you had left the white plug of yeast from the bottom? If you only lost the nutrient then I would guess you will be fine with the starter you have. If the yeast broke up and you think you lost half of that then you might wasn't to step it up.

 

[hough77]

Thanks for all the responses. I guess I can see how the starter looks tomorrow and then decide if I should step it up with a larger starter. Would stepping it up double the yeast count I have now? Thanks.

If it were a high gravity beer I would feed it like every other day, when are you brewing and what was the OG of the original starter?

 

[hough77]

With a full pitch and that OG a 1200ml starter should have been good with a 1.030-1.040 gravity.

 

[redraider77]

Quick update on the yeast. Brewed this weekend and it took off strong after pitching. Of course I had to shake the starter before I pitched so it spewed again but not as bad. I'm learning.