I'm brewing a second batch of a Dubbel (10 gallons), and both times now I've had problems with starters.
Both times I've done this, I've made a 2L starter the night before, using 200 grams of pilsner DME, a TSP of Urea / Diammonium Phosphate (the yeast nutrient from LD Carlson), and a bit of fermcap to control foaming during boil. I'm using a stir plate, with the stirring action turned down pretty low (so I can just barely see a vortex start to form), Both times, by the time I get around to brewing the next day, I see no evidence of the starter having kicked off. No krausen, no vigorous bubbling, nothing.
The first time around, I saw that the yeast had expired, so I attributed the issues to the expired yeast, and went out and picked up two vials of fresh yeast, and pitched directly into the wort after cooling, and it turned out great (gold medal and a pro am).
Today, I'm attempting a re-brew based off of the feedback from the competition results, and I have the same results from the starter. The yeast is most certainly not expired (it's really fresh: Best Before June 16, 2015). The only difference this time around is that I oxygenated using a pure-oxygen setup for 30 seconds.
So, is this a common thing with this yeast? Should I pitch the starter anyway and hope for the best?
Thanks in advance!
Rob
Both times I've done this, I've made a 2L starter the night before, using 200 grams of pilsner DME, a TSP of Urea / Diammonium Phosphate (the yeast nutrient from LD Carlson), and a bit of fermcap to control foaming during boil. I'm using a stir plate, with the stirring action turned down pretty low (so I can just barely see a vortex start to form), Both times, by the time I get around to brewing the next day, I see no evidence of the starter having kicked off. No krausen, no vigorous bubbling, nothing.
The first time around, I saw that the yeast had expired, so I attributed the issues to the expired yeast, and went out and picked up two vials of fresh yeast, and pitched directly into the wort after cooling, and it turned out great (gold medal and a pro am).
Today, I'm attempting a re-brew based off of the feedback from the competition results, and I have the same results from the starter. The yeast is most certainly not expired (it's really fresh: Best Before June 16, 2015). The only difference this time around is that I oxygenated using a pure-oxygen setup for 30 seconds.
So, is this a common thing with this yeast? Should I pitch the starter anyway and hope for the best?
Thanks in advance!
Rob