Greetings. I'm a new homebrewer and first time post-er...problem is this...
I'm preparing for my second batch to brew, estimated OG of >1.070...as such, I created a yeast starter using: White Labs Cal V Ale yeast + 1 cup Amber DME (smaller of the DME packages I'll be using in the batch) + 1 quart h2o (pre-boiled measurement). This is currently in my pantry @ approx. 72-74 F w/airlock and bubbling, going on day 2.
All the material I've consulted states I should have Krausen within this timeframe. Couple of questions have risen because no Krausen is present:
1. Is this starter working? Will it work for my brew?
2. Is the Krausen necessary to create a potent starter?
I've aerated through periodic swirling as directed until Krausen forms, but I'm beginning to doubt that it's going to happen. The liquid occupies only about 1.5 inches in a one gallon glass container (growler)...is this too small of an amount for the yeast pitched?
Looking for guidance...thanks.
Yeast Starter - No Krausen
Moderator: slothrob
yeast
Well, I'd say if you airlock is bubbling, then it's good to go.
But I'm just guessing. I've never used a yeast starter.
I always use White Labs yeast and just pitch it into the fermeter as is. It always works fine with no problems at all.
About a month ago, I pitched it in a brew with an OG of 1.086 and it fermented as normal. So, I've had no need to bother with a starter.
But I'm just guessing. I've never used a yeast starter.
I always use White Labs yeast and just pitch it into the fermeter as is. It always works fine with no problems at all.
About a month ago, I pitched it in a brew with an OG of 1.086 and it fermented as normal. So, I've had no need to bother with a starter.
Update
Starter is barely bubbling when I got home. I have all my stuff ready to go for batch #2.
One thing to consider is possible contamination by diluted santized water in the airlock (past through when agitating the glass). Will this kill the yeast, or should I have enough brew this batch?
One thing to consider is possible contamination by diluted santized water in the airlock (past through when agitating the glass). Will this kill the yeast, or should I have enough brew this batch?
1 vile
Seems like it only took it about 3-4 days, for the most part. I didn't check it with my hydrometer, but the airlock only really bubbled a lot for 3-4 days. Then it tapered off the rest of the week.
I've read it's a good idea to make a starter with gravities over 1.060, but it seemed to work ok without it. I don't like having to do anything extra that I don't really have to do.
Most of my brews are not that high of gravity as the one I told you about. They're usually in the 1.040 to high 50's range. But I still have not had one problem just using 1 vile of White Labs.
I've read it's a good idea to make a starter with gravities over 1.060, but it seemed to work ok without it. I don't like having to do anything extra that I don't really have to do.
Most of my brews are not that high of gravity as the one I told you about. They're usually in the 1.040 to high 50's range. But I still have not had one problem just using 1 vile of White Labs.
sanitizer
I don't think you really have to worry about a little bit of sanitizer getting into it.
That small of amount shouldn't kill the yeast or effect anything.
Brew on man!
Throw it in your batch and see what happens. If all else fails, just go get another vial and pitch it.
That small of amount shouldn't kill the yeast or effect anything.
Brew on man!
Throw it in your batch and see what happens. If all else fails, just go get another vial and pitch it.
starter krausen
The low gravity and relatively large amount of yeast in a starter often means that there's little to no krausen and it's easy to miss the rapid fermentation.
Do you have a good amount of yeast settled out on the bottom of the bottle? That's a good sign that your starter worked. Consult the yeast pitching calculator at mrmalty.com to determine the best size starter to use based on the OG of the beer you're making. 1 or 2 qts is usually pretty good for most ales.
Do you have a good amount of yeast settled out on the bottom of the bottle? That's a good sign that your starter worked. Consult the yeast pitching calculator at mrmalty.com to determine the best size starter to use based on the OG of the beer you're making. 1 or 2 qts is usually pretty good for most ales.
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