yeast starter.

I am so sorry I didn't post that you really need to be careful about getting a good swirl, for some reason Conan sticks to the bottom pretty strongly. Meant to post it in here and forgot.

Happened to me also on one batch. Unfortunately for me I didn't realize it until some time later when I went to wash my gallon fermenter, which had been open to air for a bit. Ended up pitching some Pac Man 18 hours later on top. Oh, and the beer came out crazy good with both those yeasts.

 

I agree with Vikeman, go back and get that yeast . . . we're talking Conan here. Since you'll be opening your primary, just careful extract a 1/2 cup of wort and swirl in your flask til it comes clean. Plus you'll get a peek out how the show is starting.

 

OP, if you choose to extract wort to add to your flask (assuming that you still have the yeast stuff on the bottom of your flask), make sure that you properly sanitize the vessel you will be extracting the wort with. Using a non-sanitized cup could introduce an infection.

Cheers!

 

is trying to make a yeast starter out of dregs from a wild beer futile? i have read quite a bit of things that suggest that it does not really grow fast but also that underpitching can work with brett... i have the dregs from 3 bottles of crooked stave beers and am debating making a starter from it vs pitching it a week after pitching a different type of yeast (i would prefer not to use secondary if possible...)

 

I think it works well. If you just leave it with nothing to eat some stuff might die out. I have 4 sours starters in ball jars with some DME wort right now. Just be sure you bleed off the pressure as the yeast attenuates the bulk of the sugars.

 

12 hours is not a long lag time.

48 hours is a long lag time.