Hey all,
I've got two starters going, one of Budval Lager and one of Bavarian Lager, I used half the yeast in each and stored the other half, and stepped up from 1 litre to two litres with intermittent shaking in between, both at room temp. I wanna drop them into an Oktoberfest and a Czech Pils tomorrow.
They haven't formed any krausen at all, and just to make sure they were fermenting, I replaced the foil with a stopper and airlock. There is steady movement in the airlock indicating that stuff's happening in there, but wondering why there's no krausen formation. Can anyone broaden my horizons here?
Cheers,
Steve
I've got two starters going, one of Budval Lager and one of Bavarian Lager, I used half the yeast in each and stored the other half, and stepped up from 1 litre to two litres with intermittent shaking in between, both at room temp. I wanna drop them into an Oktoberfest and a Czech Pils tomorrow.
They haven't formed any krausen at all, and just to make sure they were fermenting, I replaced the foil with a stopper and airlock. There is steady movement in the airlock indicating that stuff's happening in there, but wondering why there's no krausen formation. Can anyone broaden my horizons here?
Cheers,
Steve
