Home Brew Forum

I've done an overnight mash for my version of Southwold, started in when I returned fro the pub last night (Arkells 3B), and the coolbox and me were all tucked up by 12.30 not in the same bed though.

The sparge water is heating at the moment all is well apart from my yeast starter. I 'smacked' the wyeast a couple of days ago and when it had activated (24 hr) I made a starter by boiling 500ml of water with 3-4 Tbl spray malt, it's been 24 hrs now and there is only slight signs that it is working, and IMO not Vigorous enough to pitch.

Should I have an interval and wait because it hasn't had long enough?
If so when would be suitable?
Except the fact that this brew has cost me an extra £5, carry on and use the Gervin back up?

I was told that starters aren't at all vigourous since there is so little wort. How much slurry do you actually have, that would be an indicator to whether it has fermented out. You could possibly take a gravity reading depending on how much wort there is.

Another choice would be to step up the starter and see if there is any activity (do yo have an airlock attached so you can see if there is any activity?)

Hi PoP, I have about 2-3mm of slurry and airlock bubbles once a min, I think it is picking up, I did expect more than just a few fine bubbles on the surface though.
I gave it a good shake before I started sparging, I'll see what it is like after the boil and a decide then.

pour off the liquid portion into a trial jar

Yeah, sore point DaaB's my 28 yr old Glass trial jar slipped from my hands while getting ready for my second brew in years

I've brought the wort up to 90C ish and am going up on the downs with my dog, can't waste such a fantastic morning and see what's happening in a few hours after the boil.

It's fingers crossed now I added 300ml cooled wort to the starter and gave it a good shake, it's was much more active so gave it stick with the ballon whisk in the fv

Quite pleased with how it went otherwise, and my efficiency went up to 83.3%

Thanks for your advice

Scooby wrote: Yeah, sore point DaaB's my 28 yr old Glass trial jar slipped from my hands while getting ready for my second brew in years

Imagine using glass carboys for fermentors? I'll never forget seeing my Dad drop a demijohn of wine when I was little... he was sooo angry

Matt

DaaB wrote:500ml starters are pretty unimpressive.

I think it can depend on the yeast strain as both the starters I've made recently, wlp 028 and wlp 300, have both tried to escape through their airlocks!

he was sooo angry

Like only Dads can be eh Frothy

have both tried to escape through their airlocks!

Your making me feel a little apprehensive Kev

Phew

We have action in the airlock

It's been 2 days in primary now and is just as unspectacular as the starter, The yeast crop is slightly less than with Gervin ale, but it's ticking along.

I'll have to see what the final beer is like to decide if Liquid yeast is worth the extra dosh.

proof of the pudding is in the eating

Matt

Scooby wrote:I'll have to see what the final beer is like to decide if Liquid yeast is worth the extra dosh.

You can offset the higher costs of liquid yests by cropping them and storing them for later use. I store mine on slants and plates in my fridge. I've also a couple frozen in glycerine and stored in the freezer.

You can offset the higher costs of liquid yests by cropping them and storing them for later use. I store mine on slants and plates in my fridge. I've also a couple frozen in glycerine and stored in the freezer.

I bought 2 Wyeast 1335 British Ale yeast II with the intention of trying one as it is and then if to my liking was going to make a mumber of 'starter bottles' a la Jims method with the other.

I would be interested in learning about your method Kev as I'm not familar with slants or the method of cropping.

DaaB wrote:Do you use the glycerine straight from the bottle or do you steralise it first somehow?

No, I mix it 30:70 glycerine to water and boil it in a pyrex jug in the microwave.

I would be interested in learning about your method Kev as I'm not familar with slants or the method of cropping.

I try to keep it as simple as possible. Slants are test tubes or vials in which the culture media has been allowed to set at an angle usually around 45°.

The culture media I use is a geletine/wort mix, I use spray malt to make up the wort as it's quick and convenient. This is then boiled for sterility before pouring the slants/plates and allowing to set. I use an adapted ss stock pot as a makeshift autoclave, works well

Sterility is absolutely paramount. I’m probably a bit OTT when it comes to sterility as I was lab tech in previous life!! But the last thing I want to be growing on my slants is mould or wild yeast!! A gas burner I find especially handy for flaming the tops of test tubes and culture loops etc.

Although most of my yeast is stored on slants/dishes, I've a few samples frozen in test tubes mixed with 50:50 with yeast slurry and glycerine solution.

If I’m using a new yeast strain, I’ll inoculate a few slants or plates before making a starter from it as normal. If I want to make a starter from stored yeast, I normally start with a 50ml starter before stepping up to a larger one, once it’s fermenting well.

Lots of good info on the net regarding yeast culturing and different storage methods. A good start would be http://www.alsand.com/beer/yeast/index_E.html and http://www.realbeer.com/spencer/yeast-culturing.html

WHOA

They are really are interesting links Kev, it will take me a while to get my head round it all.

Is this the start of a whole new hobby