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General Category => Yeast and Fermentation => Topic started by: flbrewer on January 18, 2015, 03:51:01 pm

Title: Starter Question
Post by: flbrewer on January 18, 2015, 03:51:01 pm
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)
Title: Re: Starter Question
Post by: klickitat jim on January 18, 2015, 04:15:07 pm
What style of beer? If its got lots of flavor, like IPA or stout, maybe pitch the whole thing active
Title: Re: Starter Question
Post by: brewinhard on January 18, 2015, 04:22:16 pm
That's what it looks like AFTER the cold crash?  If so, then you cold crashed way too early. 
Title: Re: Starter Question
Post by: flbrewer on January 18, 2015, 04:24:42 pm
What style of beer? If its got lots of flavor, like IPA or stout, maybe pitch the whole thing active

Pale Ale
Title: Re: Starter Question
Post by: a10t2 on January 18, 2015, 04:24:46 pm
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.
Title: Re: Starter Question
Post by: flbrewer on January 18, 2015, 04:25:08 pm
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.
Title: Re: Starter Question
Post by: flbrewer on January 18, 2015, 04:25:30 pm
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.
Title: Re: Starter Question
Post by: flbrewer on January 18, 2015, 04:26:12 pm
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?

Title: Re: Starter Question
Post by: brewinhard on January 18, 2015, 04:27:24 pm
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. 
Title: Re: Starter Question
Post by: HoosierBrew on January 18, 2015, 04:32:25 pm
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
Title: Re: Starter Question
Post by: a10t2 on January 18, 2015, 04:35:29 pm
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.
Title: Re: Starter Question
Post by: flbrewer on January 18, 2015, 04:38:47 pm
Hmmmm, well I'll just let it ferment a bit more. Just to clarify, I haven't decanted this yet. (Confused)
Title: Re: Starter Question
Post by: flbrewer on January 18, 2015, 04:39:53 pm
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.
Title: Re: Starter Question
Post by: brewday on January 18, 2015, 04:50:56 pm
Just pitch it.  No decant this time.
Title: Re: Starter Question
Post by: Stevie on January 18, 2015, 04:54:08 pm
I tend to decant as soon as I take it out of the fridge.
Title: Re: Starter Question
Post by: flbrewer on January 18, 2015, 04:56:05 pm

I tend to decant as soon as I take it out of the fridge.

Same here but my timing was way off today
Title: Re: Starter Question
Post by: flbrewer on January 18, 2015, 04:56:36 pm

Just pitch it.  No decant this time.

Really? Thought that made for a foul tasting beer.
Title: Re: Starter Question
Post by: brewday on January 18, 2015, 05:00:20 pm
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.
Title: Re: Starter Question
Post by: flbrewer on January 18, 2015, 05:03:31 pm
Haha. I'm in no rush so if it helps things to let it ferment, crash, and decant again I can do that.
Title: Re: Starter Question
Post by: brewday on January 18, 2015, 05:07:04 pm
Up to you.  Either way, don't forget to aerate your wort.
Title: Re: Starter Question
Post by: flbrewer on January 18, 2015, 05:46:40 pm
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?
Title: Re: Starter Question
Post by: JT on January 18, 2015, 05:57:40 pm
Don't let it sit.  Get that yeast in your beer.
Title: Starter Question
Post by: flbrewer on January 18, 2015, 06:15:20 pm
Are you sure? The entire volume?
Title: Re: Starter Question
Post by: JT on January 18, 2015, 06:21:20 pm
Pitching at high krausen will ensure a quick start.  I would do this in a heartbeat.  Way better than letting your sugary wort sit.   
Title: Re: Starter Question
Post by: JT on January 18, 2015, 06:22:52 pm
And yes the entire thing. 
Title: Re: Starter Question
Post by: JT on January 18, 2015, 06:24:04 pm
One question, what temp did you end up getting your wort to?
Title: Starter Question
Post by: flbrewer on January 18, 2015, 06:24:49 pm
One question, what temp did you end up getting your wort to?
It's at 66 now.
Title: Re: Starter Question
Post by: HoosierBrew on January 18, 2015, 06:27:07 pm

One question, what temp did you end up getting your wort to?
It's at 63 or so right now.

Dude, pitch that yeast.
Title: Re: Starter Question
Post by: JT on January 18, 2015, 06:27:12 pm
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. 
Title: Starter Question
Post by: flbrewer on January 18, 2015, 06:36:45 pm
What do you mean? Pitched, brew day over. Must be a record!
Title: Re: Starter Question
Post by: JT on January 18, 2015, 06:45:23 pm
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!
Title: Re: Starter Question
Post by: brewday on January 18, 2015, 06:48:29 pm
Now crack a cold one and root for the Colts!

+1
Title: Re: Starter Question
Post by: flbrewer on January 18, 2015, 06:49:21 pm
Should I mention I'm a Jags fan? I joke.
Title: Re: Starter Question
Post by: brewday on January 18, 2015, 06:50:41 pm
Should I mention I'm a Jags fan? I joke.

That explains a lot!
Title: Re: Starter Question
Post by: JT on January 18, 2015, 07:09:07 pm
http://beerandwinejournal.com/botulism/
Since the game sucks, check out this article. Fermented wort drops your pH, so the sooner the better!
Title: Re: Starter Question
Post by: bengelbrau on January 18, 2015, 11:14:09 pm
Quote
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...
Title: Re: Starter Question
Post by: flbrewer on January 19, 2015, 02:32:03 pm
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!
Title: Re: Starter Question
Post by: Wort-H.O.G. on January 19, 2015, 02:48:28 pm
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?
Title: Re: Starter Question
Post by: flbrewer on January 19, 2015, 02:50:51 pm
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.
Title: Re: Starter Question
Post by: Wort-H.O.G. on January 19, 2015, 03:12:19 pm
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.