| Author |
Message |
    
John Bueltel
New Member
Username: Hb92
Post Number: 14
Registered: 06-2006
Posted From: 12.215.64.43
| | Posted on Sunday, July 09, 2006 - 10:27 pm: | 
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As I stated earlier I think my yeast could have been damaged by the 90 plus heat during extended shipping due to July 4th. I went ahead and did a starter. Aerated by shaking...used yeast nutrient... pitched at and have maintained 75 degree temp for 29 hrs. I see NO action in my starter. This is my first starter but I have always had action in my primary after 12 hours in the past.
Is this yeast a bust? Any suggestions? |
Richard Nye
Senior Member
Username: Yeasty_boy
Post Number: 1486
Registered: 01-2004
Posted From: 68.4.202.69
| | Posted on Sunday, July 09, 2006 - 11:02 pm: |
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John, you may not see much activity in a starter. How big was the starter and do you see yeast slurry on the bottom of the container? |
John Bueltel
New Member
Username: Hb92
Post Number: 15
Registered: 06-2006
Posted From: 12.215.64.43
| | Posted on Sunday, July 09, 2006 - 11:10 pm: |
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Richard, I made my starter with 1 cup DME and 3 cups water. I guess 1.055. There is about 1/8 to 1/4 inch slurry at bottom. Why would there be no action? |
Norm J
New Member
Username: Norm_j
Post Number: 10
Registered: 03-2006
Posted From: 71.104.178.132
| | Posted on Monday, July 10, 2006 - 05:47 am: |
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Sometimes small starters don't show much bubbling. Decant some of the starter beer and taste it. If it tastes like beer your probably OK. |
Fredrik
Senior Member
Username: Fredrik
Post Number: 3246
Registered: 03-2003
Posted From: 213.114.44.200
| | Posted on Monday, July 10, 2006 - 06:12 am: |
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For the next time I suggest monitoring the pressure buildup or evaluate the smell (learn how fermented wort vs nonfermented wort smells like) I either use a flask with loose cap, where I can monitor the pressure by fiddling with the cap, or I use a airlock.
If for some reason the yeast is now on the bottom, and you are unsure wether it's just done, dead or slow and you can't smell/taste the difference you can add the sediment to another small amount of say sugar solution.
IF it's "done" I think it should start fermenting out the sugar pretty quick. Do it in the morning and something should happen the same day. If not, I would not use it, or give it time, and build a new starter once going and use that only if it taste ok.
But normally it should be obvious from smell/taste wether it's fermented or not.
/Fredrik |
Fredrik
Senior Member
Username: Fredrik
Post Number: 3247
Registered: 03-2003
Posted From: 213.114.44.200
| | Posted on Monday, July 10, 2006 - 06:13 am: |
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Normally you should also be able to swirl it and see foam. IF it's done there should be at least some residual CO2 in solution to genereate more foam that it would swirling unfermented wort.
/Fredrk |
John Bueltel
New Member
Username: Hb92
Post Number: 16
Registered: 06-2006
Posted From: 12.215.64.43
| | Posted on Monday, July 10, 2006 - 02:41 pm: |
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After the fact all your posts make sense to me. As the day wore on the pressure in the airlock was moving the water ever so slowly. I could see action at the very bottom and could see very small bubbles, like you would see in beer clinging to the side of the glass. We had planned to brew last night and did. By the time we pitched the yeast I was pretty sure we had an active culture. I had a pack of dry yeast as a backup.
This morning I have action in my primary so all looks good as of now. Thanks for your posts, they help confirm my experience. |
Denny Conn
Senior Member
Username: Denny
Post Number: 5756
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Monday, July 10, 2006 - 07:55 pm: |
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I also think maybe your starter was way too strong. How much does a cup of DME weigh? IIRC, it's over 6 oz. If that's the case, you should have used twice as much water.
LIfe begins at 60...1.060, that is.
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Brother Joe
New Member
Username: Brother_joe
Post Number: 13
Registered: 10-2004
Posted From: 216.137.75.8
| | Posted on Tuesday, July 11, 2006 - 12:37 am: |
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I've had yeast sit like this, in my case over labor day weekend, and over memorial weekend (here in the steamy midwest).
I've noticed a slower start, but not really worried. Just give it some time.
I just recently had a WLP530 that was pretty uneventful in the foam and fireworks category, but, it's chewing through ok, it's just taken a while to get it happy.
If you're really concerned you could keep rousing it by swirling, or keep your eyes peeled for a stir plate.
My guess would be that there was some loss, but, you've got some live yeast in there trying to come to life. |
Brews and Views Archive 2006 
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