Yeast Beastie Starter Question

[BradleyBrew]

Hello everyone! I'm just now getting into making starters, and like when I first started brewing I am worrying myself silly over messing stuff up. So, I am making my first Saison today and have a starter going for 24+ hours. I have been shaking the starter every chance I get. I haven't seen any Krausen so far. I can see bubbles streaming up the sides and when I shack the started I get about 2" of foam (i'm assuming this is Co2 leaving the solution). Are all signs good? Thanks!!

 

[JonM]

Yep, all signs are good. The starter I made for last weekend's brew didn't have much krausen either, even after 48 hours, but 36 hours after pitching, the beer was rockin'! Your starter is fine. Happy brewin!

 

[Duffman7]

I'm new to starters as well, but have a few under my belt. I try to read lots on starters, process, etc and have found that you may miss the whole krausen period. I've only seen one very active starter out of 4 so far. That's a function of timing (I use the "stir when I pass it" method and only see so much) and type of yeast.

I look up yeast characteristics on the brand web site (ie. White Labs, Safale, etc) and find some good info on what to expect. For example, I just did a starter using WLP320 Hefeweisen yeast and found very little signs of activity until I saw the floculation on day 2 or so, which was light anyway.

Good luck. Doing starters are just like when you begin brewing, but it get's better with more experience. Relax and have a homebrew.

-Brian

 

[Malticulous]

I mashed wort for both a WLP300 and a WLP320 starters this morning. The 300 was at high krausen after 3-4 hours of intermittent shaking. The 320 is just now at low krausen seven hours later. I already pitched the 300. I'll brew my American rye for the 320 tomorrow.

It was easy to tell when they had about finished the growth phase because I put my palm over the foil on the opening when I shook and I could hear and feel the CO2 coming out.

 

[bottlebomber]

I've never seen kraus on a starter, I don't know if this is because they are often on a stir plate or because of the extremely high yeast/wort ratio. But what you described sounds like a good healthy starter. And I envy you. I am jonesin to brew

 

[Malticulous]

I'd imagine the stir plate would stir in the yeast so it would never get krausen.

Anyway my 300 in the Hefewizen is already glerping the airlock, 12 hours after I crushed the grain for the stater.

 

[bottlebomber]

I'd imagine the stir plate would stir in the yeast so it would never get krausen.

Anyway my 300 in the Hefewizen is already glerping the airlock, 12 hours after I crushed the grain for the stater.

You do your starters AG even? Your hardcore dude.

 

[BradleyBrew]

Hey everyone, thanks for the replies. Well, I decided to do a experiment with my Saison. I actually brewed up 8 gallons of saison last light and pitched Wyeast's French Saison & Belgian Saison (each 4 gallons). After about 12 hours the belgian that I made a starter is rocking and rolling at about 82 degrees. The french yeast is showing signs of fermentation with a thin layer of krausen and a few blurbs in the airlock. The temperature for the french saison is at 75ish (upper limits). I cant wait! I hope they both turn out. This is by far the warmest I have ever fermented at...

 

[BradleyBrew]

Also, in my starter I used about a half cup of dme and a few belgian rock candi pieces.