Ddaddy
I'm changing the World... one pixel at a time!
Let it go on it’s own and see what happens. The knowledge gained is worth the experience...even if it fails.
Stop in for a drink.
- Thread starter toolmanmike
- Start date
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mopowers
Well-Known Member
I have been having a interesting conversation with the gal from Mr Beer about yeast starters. I have always had great luck with a starter but she says no that the yeast is too active that way. It stresses the cells. But the last instructions I read it said to use a whole envelope of their recommended yeast in a 2 gallon batch. The yeast packet said it is aggressive fermenting yeast and 1 packet will work with like 15 gallons. LOL I have 2 batches going right now and the one I started was active within a few hours. The one I didn't start is slow and lazy. Very little activity in 24 hours.
I only do starters for liquid yeast. My understanding is that typical dry yeast packets has 200 billion cells and the way they are preserved and packaged allows the majority of the cells to stay viable for a much longer period of time. Starters for dry yeast aren't necessary for that reason. Liquid yeast is a different story to my knowledge. White labs and Wyeast packets are only 100 billion cells - many of which die off before they are ever pitched. Sure that still may be enough to ferment a 5 gal batch, but making a starter ensures the proper amount of viable cells, while waking them up and preparing them for action, so to speak. Under-pitching will stress the yeast much more than over-pitching. I almost always make starters for liquid yeast. Plus, the starter for this brown ale was actually harvested from a previous batch and has been in my fridge for 3 months. It's a kickass highly attenuating yeast strain called 'San Diego Super yeast.' I'm sure half of them are dead and need to be built back up, but I love the dry finish this yeast produces. Not exactly what most people would like for a brown ale, but we love it it our house. It almost aways finishes at 1.010 - 1.012.
It's pretty much a Newcastle clone. The original Newcastle, not the new version brewed by Lagunitas.
2-row - 67%
flaked corn - 8%
carapils - 4%
crystal 20 - 5%
crystal 60 - 5%
crystal 80 - 2%
chocolate 350 - 3%
special B - 2%
dextrose - 4%
It's quite possible that you got a bad packet. I wouldn't be afraid at all to re-pitch. It's only 5 bucks. Better than tossing out a whole batch of wort.
One thing I like about a starter is if it takes off you know it's good. If the batch doesn't take off then you need to look elsewhere for the problem. I get pretty lax at checking ph although our water is neutral every time I tested it. One thing I can't control much is ferment temp. I brew in the basement and the floor is cool and the utility room is warmer. Never really had an issue.
mopowers
Well-Known Member
What temp did you pitch at? We ferment in a temp-control chest freezer now. Before we had that, it was tough to pitch at anything below 75-80. I've heard that pitching at too high a temp may stress the yeast and kill some of them off. But a 200 billion cell dry pouch should still have plenty for a 2-gal batch (many times over).
I was at a good 75°.
I might have to wait until colder weather to brew.
How do you run your freezer? A pid controller ?
mopowers
Well-Known Member
You should be good to go. My money's on bad yeast if it doesn't start cranking soon.
An inkbird itc-308 temp controller. You can get them for around $25 on ebay. Chest freezers are cheap on craigslist. I think I paid $40 for the one we use. A plus is that you can use it to store the beer at serving temp after it's brewed and kegged/bottled.
I am starting to get some action. I read the yeast packet. 53-77° and I am at 73° I should be ok, just a slow ferment.
But we're brewing beer. LOL
Well, I see that, BUT who doesn't like beer? Whiskey is an acquired taste....Just referring to previous posts....
Slow in here tonight. The wife is asleep in the chair. She would kill me for saying that. Worse if I would snap a picture. No I won't. Lol
Scotchity scotch scotch scotch , scotch scotch. ...Inchmurrin single malt scotch at the benefit for the NICU hospital .
I’d post more pictures but I’ve had to get the permission form a few dozen nurses (docs and spouses) from the dance floor
My 12 year old niece lived her first months of her life in the NICU... 1 1/2 pounds of a child... six sticks of butter.... Cheers Maria!! And the Drs ,nurses, parents and families that stood with you
I’d post more pictures but I’ve had to get the permission form a few dozen nurses (docs and spouses) from the dance floor
My 12 year old niece lived her first months of her life in the NICU... 1 1/2 pounds of a child... six sticks of butter.... Cheers Maria!! And the Drs ,nurses, parents and families that stood with you
EdM
Well-Known Member
- Joined
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Just poured Old Fashion #2... Fiddling with a new (used) handgun I picked up a few days ago. Something I wanted when I was a kid as I thought it just looked slick. I haven't seen one in years. A pretty clean nine shot 22 Mag High Standard Sentinel MK IV.
Unconventional
Well-Known Member
<~~~~~ ruined a lot of Jack Rabbit's days with a SA High Standard 
You only live a short time it seems and spending time with good friends and good family is priceless.
And I don't know but trying to fart and gas someone at over 9,000 feet doesn't work for me. lol
Flying is fun! ANd yes potato chip bags can explode at altitude. LOL
Who's woodford and what are you reserving for him?, I thought this was bout drinkin'
Flor de Cana 24 and Aniverssario Pompero ! muy bueno mas.
I was eating potato chips before we took off so glad the bag was open but the water bottle was not and had to wait for a drink till we stopped for fuel.
Ddaddy
I'm changing the World... one pixel at a time!
Very nice Fred, looks like a fun time!
It was and nothing better than seeing my kids improve on there lives and impressing there old man.
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