Yeast Starter

[Zuma]

Finally after two days my Wyeast 1066 has taken off.

Although it has tiny bubbles bursting out around the edge of the flagon it is in and no Krausen.

A little worried.

[warra48]

Almost none of my starters develop a kraeusen. I'm sure you'll be OK.

I run my aquarium pump (tube only, no airstone) for the first 2 or 3 hours to make sure the starter is properly oxygenated.
Once that is done, I shake it as often as I can to dislodge CO², and to keep the yeast in suspension, helping it to multiply as much as possible. When I shake it, it does get a good frothy head on it, but it quickly dissipates.

Of course, what I'm doing is the poor man's version of growing yeast.
Others, such as DrSmurto, are more sophisticated and use an Erlenmeyer flask and a stir bar to keep their yeast suspended and to encourage maximum growth.

I'm growing a starter of WY2001 (urquell) at present. The smack pack didn't swell, but I pitched it anyway. The starter took two days to show any signs of life, and it was never that vigourous. I built it up to 2½ litres, and crash chilled it to drop the yeast. I'm now about to discard most of the beer, and add another 2 litres of starter on top. I'll crash that again and repeat the process with a couple of litres of actual brew wort, and then pitch the whole starter.

[modo]

, and add another 2 litres of starter on top. I'll crash that again and repeat the process with a couple of litres of actual brew wort, and then pitch the whole starter.

Is that the way you always do it before you add to your fermenter.

[warra48]

, and add another 2 litres of starter on top. I'll crash that again and repeat the process with a couple of litres of actual brew wort, and then pitch the whole starter.

Is that the way you always do it before you add to your fermenter.

I only do that for my once a year Pils / Lager.

For ales, I build up the starter to about 2½ litres, crash chill, and pitch only the slurry.

[modo]

Excuse my ignorance but what is the difference. Please

[warra48]

Excuse my ignorance but what is the difference. Please

Good question, not an ignorant one.

I ferment my ales in the range of 18 to 19ºC. I can build up enough numbers of cells with only a 2½ litre starter for ale yeasts to ensure a strong healthy fermentation .

Pilsner/Lagers are fermented at around 10 to 12ºC, and the prevailing wisdom is to build up the numbers to about double the numbers used for an ale.
Also, as I like to pitch my lager yeasts cold, I need more cells to get the fermentation underway without stressing the yeast.

[Trough Lolly]

...Pilsner/Lagers are fermented at around 10 to 12ºC, and the prevailing wisdom is to build up the numbers to about double the numbers used for an ale.
Also, as I like to pitch my lager yeasts cold, I need more cells to get the fermentation underway without stressing the yeast.

Yep, especially if the lager yeast didn't swell when it was smacked...As warra48 know's, the best way to get a lager starter up and running in a lager wort is to try to replicate the temp of the destination wort - it's a hotly debated technical point but most lager starters work best if they're around the same temp of the destination wort, when they're pitched. You can, of course, make a lot more lager cells at a warmer temp, but that's another point entirely.

Cheers,
TL

[modo]

OK thank's I understand now.

[Zuma]

Appears that I may have over fed my yeast.

And it was simply a bit stressed out.

500ml in 2.5L might have been abit too much?

[warra48]

Zuma,

Yes, sorry about the late response.

About 40 to 50% of the quantity of LDME would have been good.

What you are aiming at is an easy to ferment starter wort at about 1.035 to 1.040 SG.