« on: February 23, 2015, 02:18:58 PM »
Wednesday night I made a 1.7 liter starter, hit it with some O2, pitched a smack pack of 1056 and set it on a stir plate at a low RPM.
It was at high krausen when I got up for work at 6:30 Thursday morning, and I put it in the fridge before I left the house around 8:00. When I got home around 7:30 p.m., I checked the starter, and it was still fermenting (though slowly) after having been in the fridge for just under 12 hours. I don't know how cold my fridge is, but I think upper 30's is a good guess.
Saturday morning when I was ready to decant and pitch, I took it out of the fridge and put it out on the kitchen counter while I was sanitizing my oxygenation gear. Less than ten minutes later, there was a quarter inch thick ring of krausen around the inside of the flask, and it was bubbling pretty steadily. It couldn't have warmed up much past the mid 40's at that point.
Anyway, I was just surprised that this yeast was still active at such a low temperature. It makes me wonder if you could ferment a full batch with it at lager temps (not that there's really any reason to do so).
I feel as though the culture was in pretty good shape when I pitched, and I'm going to continue the crash at high krausen method. I wonder if any other strains will behave similarly.