From the HBD Archive
From: om@eng.umd.edu (Tom Riddle)
Subject: Larger questions / Wyeast starter problem ?
Date: 1992-03-11 19:08:35 GMT

I am attempting to make my first lager and I have a few questions / problems:

1) I made a starter for the Wyeast #2007 (Pilsen) yeast I bought for this
batch. The yeast seemed to like the starter, as the fermentation lock was
riding high and sediment eventually formed on the bottom of the bottle, but
krauesen never formed. When I went to pitch, I tasted the starter and it
didn't taste right. I hesitate to say that it tasted sour, but did have a
certain tang to it and it sure didn't taste like fermented wort. It may
have been a bad move, but I pitched anyway. So my questions are:
Did I infect the starter somehow, or this normal behavior for this strain
of yeast ? (I think krauesen should have formed)
Did I just make 5gal. of fertilizer ?
Do people normally pitch the entire starter, or just the sediment ?
Am I worrying too much ?

More details on my procedure and timing:
On Sunday morning I broke the inner pouch of the yeast package that I bought
the day before, which was date stamped Feb. 19. By Sunday evening the
package had swollen and was bulging at the seems, so I made a starter by
disolving 3/4c dried malt extract in 1 1/2 qt boiling water and boiling for
45mins. I put about 14oz of this wort in a sanitized 22oz bottle, cooled
it, and added the contents of the yeast package, then fit the bottle with a
fermentation lock. I then let it sit at room temp until I pitched on
Wednesday am.

2) Assuming all goes well with the yeast, should I lager in the carboy or
bottles ? Miller suggests the bottle approach, and Papazian seems a little
vague on the whole subject, what do other people do ? And if I do lager
in the carboy, should I rack to a secondary first ? And how long is a good
lagering period, or is it the longer the better ?


Thanks

Tom Riddle
tom@eng.umd.edu


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