Wyeast 2308 Munich. I made a 2L starter with it 2 days before, and before pitching it I set both in my fermentation fridge to equalise in temp and then pitched. Fermentation took off at about 14 hours
The sluggishness may have something to do with your starter method. You are essentially pitching dormant yeast. I prefer the SNS (Shaken Not Stirred method). There's a lot of info about it here.
https://www.homebrewersassociation.org/forum/index.php?topic=35662.0
Also....
https://www.experimentalbrew.com/2021/01/28/yeast-cultures-are-like-nuclear-weapons/
https://www.experimentalbrew.com/2020/12/09/shaken-not-stirred-the-stir-plate-myth-buster/
This is really interesting, I like many probably was under the assumption the stir plate is the best way, so went with what I was reading and seeing on YouTube. I may need to just try my next couple without a stir plate and see what my results are.
I used a stir plate for 15 years. 8 years ago I tried the SNS method and haven't used a stir plate since.
Must have had great results to break that long of a habit! So not only no stir plate but a key to that is pitch at high krausen, I guess a lot of factors go into this but I suppose it would be possible to make the starter first thing in the morning before brewing, transferring wort into fermentation fridge and allowing it to reach temp and pitching the yeast that evening when it’s at its peak?
I do mine 24 hours in advance and get close enough to high krausen. Not sure I understand why you'd do the fridge.
Not for the yeast, I meant just to have the wort in the fridge, at fermentation temperature, after brewing and leaving it in there to pitch the yeast once it has got to or close to krausen. 24 hours probably makes more sense, it probably takes longer to attenuate doing sns than it does the stir plate? Or am I wrong there
No it doesn't take any longer to attenuate, and the idea is that you don't really want it to, anyway.
Ya sorry for my use of the words, I was using attenuate as the attenuation process as a whole, not meaning to get to full attenuation but longer to attenuate to the point of high krausen. I thought the stir plate made it faster, but that’s probably part of the stir plate myth
Topic: Lager not dropping clear OG 1.051-FG 1.012 (Read 745 times)
