| Author |
Message |
    
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: | 
|
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: |
|
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: |
|
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: |
|
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: |
|
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: |
|
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: |
|
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: |
|
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: |
|
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: |
|
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: |
|
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: |
|
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: |
|
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. |
Brews and Views Archive 2010 
Closed: New threads not accepted on this page