In the weekend I made a starter from 50 ml Westmalle slurry that I have in my fridge. To get an idea when the yeast activity is on its return I connected Tcontrol with the CO
2 production sensor.
Photo after 13 hours of the 1 liter starter. At this time I connected the temperature sensor to the starter.
After 15 hours the first 0.2 liter CO
2 was measured. This was longer then I expected.
The red temperature cure is rising due to the stirring and due to the yeast activity. The yellow curve is the ambient temperature.
The purple curve is the production in time of the CO
2 of the starter. Yesterday at 23:00 after 27 hours I decided that the yeast activity peak was over and put the starter in the fridge. At Wednesday I will use the decanted starter to make a Belgium Blond beer.
This picture is made just before the starter went to the fridge.