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Brews & Views Bulletin Board Service * Brews and Views Archive 2010 * Archive through March 09, 2010 * Starter < Previous Next >

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David Perry
New Member
Username: Yax75

Post Number: 3
Registered: 12-2009
Posted From: 68.151.11.33
Posted on Thursday, February 25, 2010 - 06:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

So I made a starter yesterday for today's brew, but plans got changed. I now won't be brewing till next tuesday, and I would like to save my yeast. I was wondering what is the best way to preserve my starter? My plan is to keep the foil on it and just keep it in my fridge, then liven it up by throwing into a fresh starter monday. Will this work or is my plan flawed?

Thanks

Dave
 

Marc Rehfuss
Member
Username: Marc_rehfuss

Post Number: 181
Registered: 03-2003
Posted From: 199.133.214.123
Posted on Thursday, February 25, 2010 - 06:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You plan is fine. By next Tues, do you mean March 2nd, or March 9th? If the latter, I would add fresh wort a day or two ahead of your brew date on the 9th. If March 2nd, just let it ferment out and leave it in the fridge.

It seems I never know what people mean when they say "next".
 

David Perry
New Member
Username: Yax75

Post Number: 4
Registered: 12-2009
Posted From: 68.151.11.33
Posted on Thursday, February 25, 2010 - 06:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yah the 2nd,oh god is it March already, what happened to Feb?
 

jeff wright
Intermediate Member
Username: Barly

Post Number: 267
Registered: 07-2003
Posted From: 71.236.101.83
Posted on Thursday, February 25, 2010 - 07:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

what happened to Feb?

The blizzard of 2010...hehehehe

Brew on,
jeff
 

David Perry
New Member
Username: Yax75

Post Number: 5
Registered: 12-2009
Posted From: 68.151.11.33
Posted on Tuesday, March 02, 2010 - 06:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Just a follow up, I cooked up 400 ml wort and decanted off 400 ml from the original starter. Put fresh wort in and wow about an hour or 2 later had so much fermentation it was spitting yeast out the top with visible carbonation. I am just hoping that this means that it is just vigorous and not infected, smells clean and bready and looks good. Gonna pitch it today, fermentation is down a bit but some carbontion visible when you give it a swirl.
 

David Perry
New Member
Username: Yax75

Post Number: 6
Registered: 12-2009
Posted From: 68.151.11.33
Posted on Tuesday, March 02, 2010 - 11:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hmmmm 2 hour lag time, does that seem suspicious to you guys? it was a 1 L starter into a 3 gallon batch.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 11357
Registered: 01-2002
Posted From: 24.141.103.148
Posted on Tuesday, March 02, 2010 - 11:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That sounds about right to me. Were you expecting fermentation to take off within minutes?
 

David Perry
New Member
Username: Yax75

Post Number: 7
Registered: 12-2009
Posted From: 68.151.11.33
Posted on Wednesday, March 03, 2010 - 12:48 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

No but I didn't think it would be 2 hours, that seems quick to me. Gave it a good shot of oxygen also. Guess I have never had such a vigorous starter before lol.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 11358
Registered: 01-2002
Posted From: 24.141.103.148
Posted on Wednesday, March 03, 2010 - 01:08 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

For 10 gallon batches of moderate gravity ales I typically pitch a 4 liter starter, more often than not stepped up twice from slurry stored refrigerated under distilled water. Usually there is activity within 3-4 hours, so your experience seems reasonable to me.
 

Marc Rehfuss
Member
Username: Marc_rehfuss

Post Number: 183
Registered: 03-2003
Posted From: 199.133.214.123
Posted on Wednesday, March 03, 2010 - 01:09 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Happy, active yeast is always a good thing. Your beer will thank you for it.
 

David Perry
New Member
Username: Yax75

Post Number: 8
Registered: 12-2009
Posted From: 68.151.11.33
Posted on Wednesday, March 03, 2010 - 03:22 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Groovy, first brew back from a couple year hiatus and on a new system. The bad thing is I pitched at kind of a high temp but it looks like it has come down now.

(Message edited by yax75 on March 03, 2010)
 

David Perry
New Member
Username: Yax75

Post Number: 9
Registered: 12-2009
Posted From: 68.151.11.33
Posted on Wednesday, March 03, 2010 - 05:03 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have a question that has been sitting in the brain. When you take a settled starter, decant some of it off and then replace with fresh wort, does the little bit of alcohol in the starter help prevent any infections? Not that the top up wort wasn't properly prepared, but just wondering if it helps.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 11365
Registered: 01-2002
Posted From: 24.141.103.148
Posted on Wednesday, March 03, 2010 - 11:34 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The short answer is yes, but it's not a major influence.

Decanting the starter liquid and topping off the yeast with additional wort in the same vessel will increase the population, but you will achieve a much greater amount of yeast by increasing the total starter volume by 4-8 times.