I started this 24 hours ago now. It's a 2L starter with 200g of wheat DME and Trappist Yeast. I see minimal activity. I think it could be due to the 68 degrees in my home. I wrapped an electric heating pad on it and put it to low setting. I will keep an eye on the temp. I figure 75-80 is my target?
68 degrees is plenty warm. 24 hours is pretty early to see "a lot of activity" and for the most part starters don't appear near as vigorous as an actual 5 gallon fermentation. Relax and have a homebrew and good job doing a starter!
What specific yeast strain are you using? Did you pop the smack-pack and permit it to swell before pitching the yeast into the starter? Have you given your yeast starter a swirl? If so, do you see bubbles/foam being produced as a result of the swirling? A BIG +1 to 68 degrees being plenty warm for a yeast starter. Cheers!
Ambient temperature and beer temperature can be two very different things. Keep an eye on this one and make sure your electric blanket doesn't get it too hot. I have two blankets and the lower one reads out 100F on the lowest setting. You don't need to ramp up the temp that much yet. Let it go for another 12-18 hours before you worry too much--especially in a Belgium style. This will hold true for your beer and true for your starter. If you are still doubtful in a few days you can always take a gravity reading.
I use white labs yeast. I find it easier to use than smacking the others. I always feel like I'm gonna pop yeast all over the place. I've been swirling every so often as my wife and I pass it. I'm too cheap to get a stir plate. I will, however work up to that. Yeast is really darn pricy. I am doing the Belgian Dubbel I've been talking about. I love them and would anticipate doing them more in the future. How might I be able to save the yeast after fermentation (if it's even possible). And how long might it last?
By the way, I'm hoping to brew tomorrow. By the time I pitch the yeast it would have been going for about 48 hours. I know I would need to crash and decant. I was gonna try using the freezer then fridge. Not sure if that'll work....as long as I keep an eye on it.
If it is not too much trouble what is the answer to: "If so, do you see bubbles/foam being produced as a result of the swirling?" Cheers!
Oops. Forgot that part. I definitely get some bubbles and a little foam. Then it dies down. I guess im just used to a roaring fermentation during primary.
Just to play it safe I am thinking.ofgrabbing another vial of WL Trappist Ale Yeast tomorrow for brew day.
I woke up this morning and there was a lot more activity. There was a rather large yeast cake at the bottom before I roused it one last time. I am going to sanitize a glass pitcher and transfer it into the pitcher then cold crash. The pitcher will make it easier to decant I think. I still might go grab another vial. Unless someone here believes that'll be overkill.
“There was a rather large yeast cake at the bottom before…” That would seem to indicate that your yeast starter is OK. “I think. I still might go grab another vial. Unless someone here believes that'll be overkill.” Given that you have a large yeast cake in your yeast starter I would think that another vial is unnecessary. Cheers!
Did you end up pitching 2 vials into your starter? And what size/type of starter did you settle on? Edit: Oops, I see at was 2L.
I only pitched one vial. I did a 200g DME and 2000ml starter. THinking back to what you said, Vike, I may just get the other vial.
I would have done a 1 L starter, let it ferment out.. crash it, decant it and step up to a 2L on top of it. Might look into that next time.
Good deal. It's hard as shit sometimes to plan THAT far ahead. If you are anything like me, I have the grain and all the stuff around, but it's Thursday or Friday and I'm making a game time decision to brew on a whim that weekend.
