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Author Topic: using old yeast  (Read 5623 times)

Offline rbclay

  • Assistant Brewer
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  • Posts: 214
  • Northfield, MN
Re: using old yeast
« Reply #15 on: October 11, 2011, 06:01:59 pm »
so the starter was on the stir plate for 54 hours. then 10 hours at room temp to settle. then cooled in fridge for 6 hours. decanted and pitched into a Dark Mild OG1038. Airlock bubbling after 5 hours. Going nuts after 16 hours. Going to install blow-off tube now. I've had explosive ferments with this (West Yorkshire) strain. I'd say, so far so good...
But I still would have to make the same batch with a fresh starter to really know...
Guess I know what I'm brewing this weekend... ;D
Randy Clay
Milltown Mashers
BJCP Certified