Homebrewers Association | AHA Forum
General Category => Yeast and Fermentation => Topic started by: flbrewer on January 18, 2015, 03:51:01 pm
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I took my starter out of the cold crash ~4 hours ago. It now looks like it's firing up again (ambient temp is ~65).
My wort is still a bit high to pitch, probably going to wait another 1-2 hours or so to pitch.
Should I crash the starter again, or let it sit?
(http://i.imgur.com/DqKRNN3.jpg)
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What style of beer? If its got lots of flavor, like IPA or stout, maybe pitch the whole thing active
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That's what it looks like AFTER the cold crash? If so, then you cold crashed way too early.
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What style of beer? If its got lots of flavor, like IPA or stout, maybe pitch the whole thing active
Pale Ale
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Yeah, get that back on the stir plate and pitch it tomorrow. Unless it's a really delicate beer, you can pitch all of a 1 L starter.
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That's what it looks like AFTER the cold crash? If so, then you cold crashed way too early.
No, this is 5 hours or so after the crash, left it sitting out in ambient temps.
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Yeah, get that back on the stir plate and pitch it tomorrow. Unless it's a really delicate beer, you can pitch all of a 1 L starter.
I don't have a stir plate.
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Update...my wort is ready to be pitched, the starter is acting wild per the picture. Should I just cold crash this again for the night and pitch in the AM?
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If your wort is cooled and ready to pitch and your yeast starter has active krausen on top then by all means pitch the whole thing into your wort.
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If your wort is cooled and ready to pitch and your yeast starter has active krausen on top then by all means pitch the whole thing into your wort.
+1
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I just want to make sure… That's what it looks like after you pitched the starter, let it (supposedly) ferment out, crashed it, and warmed it back up?
Either it hadn't finished fermenting, or (much less likely) there's some kind of massive contamination going on. I'd let it ferment until it calms down and you can smell/taste it. Even if it isn't contaminated, you may not have the cell count you want yet.
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Hmmmm, well I'll just let it ferment a bit more. Just to clarify, I haven't decanted this yet. (Confused)
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I just want to make sure… That's what it looks like after you pitched the starter, let it (supposedly) ferment out, crashed it, and warmed it back up?
Either it hadn't finished fermenting, or (much less likely) there's some kind of massive contamination going on. I'd let it ferment until it calms down and you can smell/taste it. Even if it isn't contaminated, you may not have the cell count you want yet.
Right, let it ferment out about 22 hours. Cold crashed overnight. Took out of the refrigerator for about 4 hours and there it is.
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Just pitch it. No decant this time.
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I tend to decant as soon as I take it out of the fridge.
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I tend to decant as soon as I take it out of the fridge.
Same here but my timing was way off today
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Just pitch it. No decant this time.
Really? Thought that made for a foul tasting beer.
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Decant would have been preferable, but I've followed along with your starter and brewday and at this point I'd pitch it. It's happened to me more than once, and more than once those beers took medals. It won't make your batch foul tasting.
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Haha. I'm in no rush so if it helps things to let it ferment, crash, and decant again I can do that.
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Up to you. Either way, don't forget to aerate your wort.
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I did aerate earlier. I think I'm going to let this keep fermenting through the night and crash/ pitch tomorrow. Should I aerate again tomorrow PM?
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Don't let it sit. Get that yeast in your beer.
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Are you sure? The entire volume?
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Pitching at high krausen will ensure a quick start. I would do this in a heartbeat. Way better than letting your sugary wort sit.
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And yes the entire thing.
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One question, what temp did you end up getting your wort to?
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One question, what temp did you end up getting your wort to?
It's at 66 now.
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One question, what temp did you end up getting your wort to?
It's at 63 or so right now.
Dude, pitch that yeast.
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Perfect. Consider this: if something did get in your wort it has no competition right now. Getting that yeast in there now stacks the deck in your favor.
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What do you mean? Pitched, brew day over. Must be a record!
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If there was any wild yeast or bug in your beer, it had no competition until you added your yeast.
Congrats! Now crack a cold one and root for the Colts!
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Now crack a cold one and root for the Colts!
+1
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Should I mention I'm a Jags fan? I joke.
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Should I mention I'm a Jags fan? I joke.
That explains a lot!
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http://beerandwinejournal.com/botulism/
Since the game sucks, check out this article. Fermented wort drops your pH, so the sooner the better!
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Now crack a cold one and root for the Colts!
Never! Those Colts snuck out of Baltimore in the dark of night 40 or so years ago. Remember the Alamo! er Sneak Out...
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For those following this thread, the beer has taken off like a bat out of hell. Started bubbling a lot this morning, and just opened up the lid for a temp. check and the krausen is high!
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For those following this thread, the beer has taken off like a bat out of hell. Started bubbling a lot this morning, and just opened up the lid for a temp. check and the krausen is high!
good news. by chance do you have a temp strip stuck to your plastic bucket?if you did, did you note temp of wort vs what bucket read?
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No, I don't. Those generally fall off bc of the water bath. I do however have a thermapen I'll stick in the actual beer. I also use a little infrared thing that I aim at the outside of the fermenter.
What I've found in the past is that the beer is always a little warmer inside vs. what it shows on the infrared.
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No, I don't. Those generally fall off bc of the water bath. I do however have a thermapen I'll stick in the actual beer. I also use a little infrared thing that I aim at the outside of the fermenter.
What I've found in the past is that the beer is always a little warmer inside vs. what it shows on the infrared.
yeah reason i asked is it could save you opening up each time if you know the variance.