edddy57
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- 10/9/09
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I have been making yeast starters from some slants. Most recent is a Wyeast Danish. I'm told that you need a big starter ? around 2 litres to get enough yeast to pitch at lager fermentation temp ie. around 10 - 12 degrees. Well I have just a bit under 2 litres in a flagon and after 6 days at room temp its still bubbling away but only has about 3mm yeast cake on the bottom (mainly around the outside as the bottom of the flagon is concave).
- Is there any rule of thumb in regard to the amount of yeast cake is enough?
- Should I decant some of the wort off and top up with fresh to try and get more yeast.... or tip some in another vessel and make a second starter.
- When I read about starters they seem to say that a starter should only need 4 - 5 days at most. Mine seem to go on for a week or more. So how long should it take at room temp (18 - 20 degrees) to finish.
I prefer to put in fridge after its done and let it settle and pour off the unspent wort and just pitch the slurry.
advice would be appreciated
Eddy
- Is there any rule of thumb in regard to the amount of yeast cake is enough?
- Should I decant some of the wort off and top up with fresh to try and get more yeast.... or tip some in another vessel and make a second starter.
- When I read about starters they seem to say that a starter should only need 4 - 5 days at most. Mine seem to go on for a week or more. So how long should it take at room temp (18 - 20 degrees) to finish.
I prefer to put in fridge after its done and let it settle and pour off the unspent wort and just pitch the slurry.
advice would be appreciated
Eddy