argon
firmitas, utilitas, venustas
- Joined
- 8/5/09
- Messages
- 2,994
- Reaction score
- 125
So last night I pitched an NC Cube of TTL.
For the first time I made a proper 2L starter from WYeast 1187 Ringwood. Made a 1040OG 1L starter on the weekend. Starter was at room temp (with a/c 23C) for 24hrs, after some pretty heavy shaking to aerate. Then crashed chilled in the fridge for 12hrs. Decanted off the beer and then took off 3x100mL samples into the fridge into airtight sample jars. Then made a 2L starter from what was left. 24 hours later at high krausen after being at 18C, swirled the lot and pitched the 2L into fermenter. Then cube of wort on top.
I pre-chilled the cube to 18C before pitching the yeast and the wort, as I reckon a major downfall for me in the past is pitching too hot (room temp under the house, which can get to about 28C in summer). So the temps are much better. Now its sitting in the fridge at a happy 18C.
This morning, 12 hours later, it was foaming away with a 1 inch krausen. Also first time Ive used gladwrap in lieu of lid and airlock. Fastest start Ive ever had I reckon.
Hopefully this makes a bit of a difference to my beers, as Ive noticed lately that Im getting some off flavours coming through, which I attribute to high temps early in the ferment. Guess well find out soon enough. For the effort of half an hour making a starter and pitching at the right temp, its given me a bit more confidence in starting out the ferment correctly. That is not stressing the yeast by under pitching and pitching too hot.
For the first time I made a proper 2L starter from WYeast 1187 Ringwood. Made a 1040OG 1L starter on the weekend. Starter was at room temp (with a/c 23C) for 24hrs, after some pretty heavy shaking to aerate. Then crashed chilled in the fridge for 12hrs. Decanted off the beer and then took off 3x100mL samples into the fridge into airtight sample jars. Then made a 2L starter from what was left. 24 hours later at high krausen after being at 18C, swirled the lot and pitched the 2L into fermenter. Then cube of wort on top.
I pre-chilled the cube to 18C before pitching the yeast and the wort, as I reckon a major downfall for me in the past is pitching too hot (room temp under the house, which can get to about 28C in summer). So the temps are much better. Now its sitting in the fridge at a happy 18C.
This morning, 12 hours later, it was foaming away with a 1 inch krausen. Also first time Ive used gladwrap in lieu of lid and airlock. Fastest start Ive ever had I reckon.
Hopefully this makes a bit of a difference to my beers, as Ive noticed lately that Im getting some off flavours coming through, which I attribute to high temps early in the ferment. Guess well find out soon enough. For the effort of half an hour making a starter and pitching at the right temp, its given me a bit more confidence in starting out the ferment correctly. That is not stressing the yeast by under pitching and pitching too hot.