| Author |
Message |
    
Tim Pratt (64.158.18.56)
| | Posted on Monday, March 31, 2003 - 02:56 am: | 
|
Well I did a yeast starter for the SSOS I was going to brew today. I used WLP002 (English Ale Yeast). I did the starter w/ 3 pints H2o and 1.5 cups of DME Shaken and put into a one-gallon "growler" w/ an air lock. That was two days ago. It never seamed to bubble that much. At best a bubble every 4 - 5 seconds. Every thing was sanitized.. Any thoughts? Should I still use it? |
Les Parti (66.214.127.5)
| | Posted on Monday, March 31, 2003 - 03:10 am: |
|
How much sediment is in the bottom? What was the ambient temperature? It is possible you missed it.
Taste it. If it is sweet and worty, it didn't ferment. If it tastes like young beer (with a simple grain bill and no hops) you're good to go.
Les |
don price (65.32.41.146)
| | Posted on Monday, March 31, 2003 - 03:11 am: |
|
0.375 gallons of wort will produce much less CO2 (fewer bubbles) than the 5 gallon brew you are used to seeing. It probably worked just fine but checking the gravity is the best test. A taste test might work too. Look for a ring in the growler for signs of fermentation. 10 to 1 you are fine.
A dead yeast tube is rare but possible. Did you have the growler in a really cool (<62 F?) spot?
Don |
Tim Pratt (64.158.18.56)
| | Posted on Monday, March 31, 2003 - 03:18 am: |
|
I had it in my fermenter box (an old refer.) at 71F. There is a ring of gunk around the serfice level of the glass.
Thae next question is I cant brew till wensday. how should I store it. |
don price (65.32.41.146)
| | Posted on Monday, March 31, 2003 - 03:34 am: |
|
The ring o' gunk sounds like you had fermentation.
Two options: leave it as-is and pitch all of it when you do your brew or chill to fridge temps to force the yeast to drop out, decant the beer, and pitch only the slurry.
I would just leave it alone until Wednesday. Of course if the yeast settles out naturally then you can decant the beer and pitch only the slurry. Light DME in SSOS is no problem if it is the IPA but could be a small problem if it is Samuel Smiths Oatmeal Stout. SSOS/SSOS black & tans anyone?
Don |
Dave Witt (152.163.188.67)
| | Posted on Monday, March 31, 2003 - 03:39 am: |
|
Tim,
Sometimes a starter will ferment out when you're not looking. Just leave it in the fermenter box, after you taste it/check the gravity. If it tastes fermented, ie not sweet, then its ready. It would be better if you could add more starter wort the day before you brew. |
Tim Pratt (67.28.97.208)
| | Posted on Friday, April 04, 2003 - 08:11 pm: |
|
Hi there
This is kind of a tag on to my previous post. It has now been 8 days at 68F. (I got side tracked...) Do you think it is still ok to pitch? What would have gone bad, and if I can use it should I do any thing to it? I plan to try to brew next Wednesday. If you think it will be better I'll just get new yeast and do a new starter. I hate to waist 5 gallons of beer over $6.50!
Thanks
Tim |
Denny Conn (140.211.82.4)
| | Posted on Friday, April 04, 2003 - 08:41 pm: |
|
I'd decant, refeed the yeast, and smell/taste the new starter. If it smells/tastes OK, you should be good to go. |
Brews and Views Archive 2003