First off, thanks for bearing with while I work this out. Maybe this post is just so one of you can come in here and calm me down and tell me to RDWHAHB. Apologies in advance for my verbose nature.
Drauflassen, anyone use this technique? Basically, part of the wort is inoculated with yeast then after 24 hours the remainder of the wort is “poured onto” the first part. Kai explains this method very well on his website.
http://braukaiser.com/wiki/index.php/Drauflassen
The reason I did this; I did not have time to make a proper starter and had the opportunity to brew on Sunday. I’ve used this technique in the past several times and while the beer wasn’t quite the same as making an ideal progression of starters, it was within the acceptable range IMHO.
However, I would typically do this with fresh yeast. I have a unique situation. I brewed a Czech Pilsner, 5.25 gallons, OG 1.055. I pitched a pack of yeast (Wyeast Urquell 2001 - Lager Strain) onto 4L of wort which was chilled to 47 degrees. Fridge set to 50 degrees. After 24 hours I pitched this into the remainder of a 5.25 gallon batch, which was also at 49 degrees at the time. I’ve done this before with great success. However, I noticed the yeast was manufactured February 1st of this year right before pitching. If I had caught this when I bought the yeast I would have not brewed at all, made a 2L starter, then decanted and added another 4L of wort, etc.
I’m not sure that there is a problem yet, but if there is I’d like to be prepared to implement a solution if necessary. My sanitation is above average. I would say it couldn’t be much better without going to extremes. What’s the realistic time frame for wort to spoil? I don’t want to rush into fixing something that isn’t broken. If fermentation does not begin normally, can I realistically wait to do a proper starter of the optimal yeast strain? I would really like to pursue that option if necessary. With the clock ticking on the wort spoiling I feel a pressure to make a move now.
I might find that fermentation starts as expected 24-48 hours after inoculating the total volume. I might find no fermentation activity has take place within this time frame. I’d like a contingency in place for this possibility. Any options or feedback at this point would be appreciated. These are the options I’m considering:
1) Knowing that I’ve underpitched, preemptively purchase a fresher pitch of yeast, make a 2L starter and pitch into the entire volume of beer at the height of activity.
2) Do nothing, wait to see if fermentation kicks up. If it does not, pitch more yeast. In this case, either purchase two packs of Saflager w34/70, propeprly hydrate and pitch or purchase the same strain as originally intended and make a proper starter.