Shaken, not Strirred

[Jocky]

Yes - I suggested the same to YW on another thread. The only thing I'd be worried about it keeping it clean because of the ridges on the bottle.

[barry44]

Surely if it was filled with made up starsan solution and emptied it would be ok?

[YeastWhisperer]

I prefer to use glass when working with cultures, but plastic will work.

[barry44]

Perfect. Many thanks.

[barry44]

I'm going to do this later tonight to allow me to pitch about 24 hours later. Will this be detrimental to the Yeast?

[barry44]

Do you loosen the cap and leave it loosened?

I assume that you do.

[YeastWhisperer]

Yes; otherwise, the result is not pretty.

[barry44]

8 hours in and no sign of life. Is that normal?

[barry44]

Mash is on and my starter looks like this:



Still a couple of hours to go prior to pitching time and the starter has been on for 18 hours, give or take.

I assume that the starter looks ok?

Also, do I need to shake it up to get the layer on the bottom into suspension or is that not required when I pitch?

All advice is gratefully received.

[barry44]

Checked this morning and I have no activity thus far, about 12 hours in.

Should I be concerned about this?

[Goulders]

I assume you've pitched into your beer? Just leave it. Some yeasts take over 24 hours to get going. If you have just pitched into wort in the last 12 hours, you can safely aerate your wort to introduce more oxygen. I did a Kolsch a few months back and it took 36 hours to show signs of activity.

[barry44]

Pitched in. One thing I'm now thinking about is whether there was enough yeast in the slurry, 1st time rinsing and reusing.

[Goulders]

I think you're worrying too much. Stop peeking and leave it for 24 hours.

[YeastWhisperer]

Mash is on and my starter looks like this:



Still a couple of hours to go prior to pitching time and the starter has been on for 18 hours, give or take.

I assume that the starter looks ok?

Also, do I need to shake it up to get the layer on the bottom into suspension or is that not required when I pitch?

All advice is gratefully received.

I looks like you were past high krausen. When pitching a relatively fresh vial of yeast, a starter should reach high krausen within 12 hours. Most of the viable cells will be in suspensions at that point. It does not take very long for 100 to 200 billion cells to consume the sugar in 1L of wort. If I miss high krausen, I swirl the solids back into suspension and pitch. If the starter has gone far enough past high krausen, you can try to halt fermentation and drop the yeast via cold crashing. However, that operation can be tricky with cold-tolerant yeast strains.

[barry44]

Thanks yeastwhisperer, I'm out and about now but I'll check when I get home.

It's always daunting when you do something for the first time.