Whitelabs starter.

[carpet19]

Worrying times!!!!

I am attempting to brew an Oktoberfest beer and i thought i would use a whitelabs liquid yeast for the first time (WLP820). Before i even think about brewday, i decided to split the yeast up into six as per Jims instructions.
Done everything by the book and by 1pm yesterday, 18/1/07, 2 litres of spraymalt wort was under airlock with the full vial of yeast. Problem is, got up this morning expecting a starter bubbling away.ABSOLUTELY NOTHING, no bubbles, no movement in the demijohn whatsoever. It may just be my impatience, but i would have thought there should be SOMETHING happening by now. As this is my first attempt at using liquid yeast i dont really have anything to compare it with but i ask IS THIS NORMAL and should i just wait, and wait, and wait.
Ive shook it up, swore at it, cuddled it, promised it a nice sterilisation at the end of it, but still, the demijohn does nothing. Heartless bastard. Please help.

[carpet19]

Thaks for the quick response Daab. With regards being warm enough, the info on the vial says to ferment the starter at around 22 degrees c, but as this is a lager yeast, this doesnt make sense as i was under the impression that the optimal temperature of a starter would be the same temp at which the initial fermentation would take place, ie: 10 to 14 Degrees c for a bottom fermenting lager. I have therefore been fermenting the starter at 10 to 14 degrees c. Is this an ok temp or should i up it to 22.

I dont think it has fermented out allready as i watched it all day yesterday and no signs of fermentation at all.

[Aleman]

It can take up to 3 days to start fermenting for some reason Its caught me out a couple of times in the last year

[mysterio]

Nearly all of my White Labs starters take about 48 hours for visible signs of fermentation. Even with lager yeast you'll see lots of bubbles at the top when it kicks in - I would give it another day. Don't panic!

[oblivious]

I normally start my starter a week before i need them allowing time to active and ferment out. You can always pour of the liquid and decant the yeast into a sanitized vessel and keep it in the fridge for a few day before pitching

[iowalad]

Agree to be mindful of your starter temp.
I used an old stirplate for the first time for my last brew.

I thought everything went fine but the brew got stuck about 4 points above predicted FG.

Stirplate was the only thing I changed in my brew system. Put some water on and stired it over night and the water was 32C in the morning!
Per Mr Malty:

Warmer starters (up to 98°F, 37°C) equal more rapid yeast growth, but using these very high propagation temperatures negatively affects the viability and stability of the resulting yeast. Very rapid growth or excessive growth can result in weaker cell membranes due to lower unsaturated fatty acid concentrations. Lager yeasts tend to be especially sensitive to high temperatures.

The cooler you ferment the starter (down to the planned fermentation temperature for the main batch) the slower the yeast growth, but the yeast can be healthier than yeast coming from a high temperature starter.

Keep starters between 65°F (18°C) and 75°F (24°C). A temperature around the low 70s (72°F, 22°C) strikes the best balance for the propagation of yeasts. Lager yeast starters can be kept a few degrees cooler and ale yeasts can be kept a few degrees warmer, but this temperature strikes a good balance of yeast health and efficient propagation for both types of yeast.

www.mrmalty.com

EDIT: Misuse use of quote buttons

[carpet19]

Thanks for all your comments chaps. Pleased to say its started its work. Like most good things it takes time. Cheers