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Date: 14 Sep 2007 07:58:50
From: usenet identity
Subject: Wyeast 1084 slow starter
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On Tuesday night I made a starter for this Saturday's soon to be brewed
Oatmeal Stout.
I brought three quarts of water to a boil on the stove and added .75# of
Briess DME. Stir till dissolved etc. I disassembled a 1084, Irish Ale,
propagator pack and placed all the contents in the bottom of a 1gal
glass jug. After cooling the dme wort to 75F by placing the pot in an
ice bath in the kitchen sink and stirring I poured it into the jug as
well and placed a stopper and air lock.
I moved this to my fermenting chamber, old freezer with Johnson control,
which is at 64F right now.
I never saw much of a foamy head on it, or any kind of violent
fermentation at all. There is about a .3/16" layer of yeast on the
bottom of the jug when I got it out last night and it does foam up for a
little bit when I swirl it.
Should I feed this starter again before using it Saturday? I could
refrigerate it for a couple of hours, pour off the liquid and make
another quart or so of dme wort to add to it? The stout is between 1.060
and 1.070 and will be 10.25 gallons split between two six gallon
carboys, so a goodly amount of yeast is helpful.
Any thoughts from people with experience with this particular yeast? Is
this the kind of activity you are used to seeing out of it?
I have made this recipe before with both WLP004 Irish Ale (harvested and
stored) and Fermentis US-56 (one packet per carboy). We have good
results with both, but I think it is slightly better with the Irish Ale
yeast. Neither LHBS that I visited while out of town had the White Labs
in stock so I ended up with the Wyeast version.
Thanks in advance,
Ryan
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Date: 14 Sep 2007 16:51:11
From: JS
Subject: Re: Wyeast 1084 slow starter
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On Fri, 14 Sep 2007 07:58:50 -0700, usenet identity
<usenet@jamesrobert.us > wrote:
>On Tuesday night I made a starter for this Saturday's soon to be brewed
>Oatmeal Stout.
>
>I brought three quarts of water to a boil on the stove and added .75# of
>Briess DME. Stir till dissolved etc. I disassembled a 1084, Irish Ale,
>propagator pack and placed all the contents in the bottom of a 1gal
>glass jug. After cooling the dme wort to 75F by placing the pot in an
>ice bath in the kitchen sink and stirring I poured it into the jug as
>well and placed a stopper and air lock.
>
>I moved this to my fermenting chamber, old freezer with Johnson control,
>which is at 64F right now.
>
>I never saw much of a foamy head on it, or any kind of violent
>fermentation at all. There is about a .3/16" layer of yeast on the
>bottom of the jug when I got it out last night and it does foam up for a
>little bit when I swirl it.
>
>Should I feed this starter again before using it Saturday? I could
>refrigerate it for a couple of hours, pour off the liquid and make
>another quart or so of dme wort to add to it? The stout is between 1.060
>and 1.070 and will be 10.25 gallons split between two six gallon
>carboys, so a goodly amount of yeast is helpful.
>
>Any thoughts from people with experience with this particular yeast? Is
>this the kind of activity you are used to seeing out of it?
>
>I have made this recipe before with both WLP004 Irish Ale (harvested and
>stored) and Fermentis US-56 (one packet per carboy). We have good
>results with both, but I think it is slightly better with the Irish Ale
>yeast. Neither LHBS that I visited while out of town had the White Labs
>in stock so I ended up with the Wyeast version.
>
>Thanks in advance,
>
>Ryan
You should be OK. Starters don't create a lot of activity. The only
thing I question is why you have the starter at 64f. Why not keep it
at a warmer room temp? It'll grow more yeast faster.
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Date: 14 Sep 2007 14:03:46
From: usenet identity
Subject: Re: Wyeast 1084 slow starter
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> You should be OK. Starters don't create a lot of activity. The only
> thing I question is why you have the starter at 64f. Why not keep it
> at a warmer room temp? It'll grow more yeast faster.
With as understanding as STWBO was about me tying up one of the bathtubs
with elderberry wine for a little over a week it was smart to keep this
one out of the kitchen. Combine that and out of the reach of the four
year old that always wants to "help" and the fermenting freezer was the
best bet. I usually grow them on top of the fridge in the kitchen though.
Thanks for the input
Ryan
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