Sprungmonkey
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Just wondering do people use an aeration, stiring (with stir bar) and just swish around when making a starter.
Not wanting to hijack this thread, and my answer is shake the shit out of it before adding yeast and then nothing, but,
How long do you leave a starter before you say it's ready. I pitched a full Wyeast vile into 1Litre and got nothing after 2 days. threw is out.
Was I wrong ?
How long do you leave a starter before you say it's ready. I pitched a full Wyeast vile into 1Litre and got nothing after 2 days. threw is out.
Was I wrong ?
Not wanting to hijack this thread, and my answer is shake the shit out of it before adding yeast and then nothing, but,
How long do you leave a starter before you say it's ready. I pitched a full Wyeast vile into 1Litre and got nothing after 2 days. threw is out.
Was I wrong ?
For the OP, stir plate is the best. For those too lazy to get one together (like me), shaking it when you go past works fine.
Well, that's excellent news, Screwtop. A great reason to stick with no stirplate.
Very interesting information though. When I've made a big starter (3-4L for lagers), I think it's probably best to let it ferment out, let the yeast drop out of suspension (in the fridge if possible). Then when you are ready to pitch, pour off (almost all) the starter wort and only pitch the yeast. Might be a good idea for those with stirplates as well, do you think Screwtop?
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