rude
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- 7/5/08
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Hi I have purchased a wyeast britt 11 at half price its over 6 months old. Smacked it & it took 6 days to puff up on top of the fridge.
I then made a litre wort with 4 grams of hops at roughly 1035 put it into 2 litre flagon & pitched the yeast on friday. Yeast was in a bag, sanitation was good & temps around 22c.
It was bubbling on the weekend fairly slowly & by monday it has stopped with quite a bit of slurry on the bottom.
My previous starter was a coopers sparkling ale stubby steped up to the 1litre flagon & it really bubbled with a good krausen.When I pitched I had a very good result.
This one hardly had a krausen & bubbled quite slow but I had it covered up so maybe I missed it, allso I swirled the starter 6 or so times.
I am trying to get my yeast skills up so I can progress to AG & I am a bit worried that this starter hasnt got enough healthy yeast cells as it behaved a lot less agressively than my previous starter.
Should I just relax & pitch as is.after checking it is 1010 1012
Put in the fridge, decant & add new 1litre 1040 wort .& do another starter or would this be too much yeast.
Put in the fridge , decant & pitch because I was trying to catch it at high krausen & have missed that now.
This is my forth brew after a long break stuffed the 1st up infected the second was very average but my last nut brown wasnt bad so hoping to equal or better with this one.
Youre comments are greatly appreciated
I then made a litre wort with 4 grams of hops at roughly 1035 put it into 2 litre flagon & pitched the yeast on friday. Yeast was in a bag, sanitation was good & temps around 22c.
It was bubbling on the weekend fairly slowly & by monday it has stopped with quite a bit of slurry on the bottom.
My previous starter was a coopers sparkling ale stubby steped up to the 1litre flagon & it really bubbled with a good krausen.When I pitched I had a very good result.
This one hardly had a krausen & bubbled quite slow but I had it covered up so maybe I missed it, allso I swirled the starter 6 or so times.
I am trying to get my yeast skills up so I can progress to AG & I am a bit worried that this starter hasnt got enough healthy yeast cells as it behaved a lot less agressively than my previous starter.
Should I just relax & pitch as is.after checking it is 1010 1012
Put in the fridge, decant & add new 1litre 1040 wort .& do another starter or would this be too much yeast.
Put in the fridge , decant & pitch because I was trying to catch it at high krausen & have missed that now.
This is my forth brew after a long break stuffed the 1st up infected the second was very average but my last nut brown wasnt bad so hoping to equal or better with this one.
Youre comments are greatly appreciated