Is my starter dead?

[H_Bomb]

Was planning on brewing today but now not sure.

I set up a starter last night using the Fast Pitch canned wort and Omega yeast labs abbey ale yeast.

It’s only the second time I have done this as I have always used smack packs in the past.

First time I did this (with London Ale yeast) the starter went nuts and clearly showed bubbling and would froth up when shook. This time there appears to be very little reaction if any at all.

I have read that abbey ale yeast takes longer to get going and I’m now wondering if I’m starting to see some small bubbles in the starter. But don’t know if that is just caused by my shaking.

Currently thinking my options are:

• go for it anyway and pitch it - if it doesn’t work pick up a smack pack in a few days and add it later.
• assume it’s dead and accept the 2 hour round trip to my nearest homebrew store to pick up a smack pack now.
• just wait and brew tomorrow (not ideal but can do)

Advice greatly received!

[skatz (Stevie)]

Give it a light swirl, does the surface fizz?

[H_Bomb]

Barely.
I guess in reality yes - I get a few bubbles and can see some bubbling under the surface.
However compared to last time when I shook it it frothed up to the point of wanting to overflow the flask then no.
I’m thinking I should just give it another day and see if activity increases.

[Philbrew]

My 2 cents.  I would go for it.  Those London yeasts are fast starters and furious fermenters.  Your abbey ale yeast is probably happily chugging along at a slower rate.  But I don’t decant, I pitch the whole starter.

[H_Bomb]

@Philbrew

My 2 cents.  I would go for it.  Those London yeasts are fast starters and furious fermenters.  Your abbey ale yeast is probably happily chugging along at a slower rate.  But I don’t decant, I pitch the whole starter.

Starter update.

After a day it was a lot more active and very clearly not dead. Very happy I didn’t waste time and money yesterday by going to get an emergency smack pack.

Lesson learned - for slower yeasts allow longer for a starter and be prepared for them to look dead for 24 hours!

[bierview]

@H_Bomb

Was planning on brewing today but now not sure.

I set up a starter last night using the Fast Pitch canned wort and Omega yeast labs abbey ale yeast.

It’s only the second time I have done this as I have always used smack packs in the past.

First time I did this (with London Ale yeast) the starter went nuts and clearly showed bubbling and would froth up when shook. This time there appears to be very little reaction if any at all.

I have read that abbey ale yeast takes longer to get going and I’m now wondering if I’m starting to see some small bubbles in the starter. But don’t know if that is just caused by my shaking.

Currently thinking my options are:

• go for it anyway and pitch it - if it doesn’t work pick up a smack pack in a few days and add it later.
• assume it’s dead and accept the 2 hour round trip to my nearest homebrew store to pick up a smack pack now.
• just wait and brew tomorrow (not ideal but can do)

Advice greatly received!

I typically make my starters days in advance of my brew day and often step it up two or three times to insure a healthy yeast population.  If you are brewing a high gravity beer, you want to make sure you have an abundant amount of healthy yeast cells.

[flars]

@bierview

@H_Bomb

Was planning on brewing today but now not sure.

I set up a starter last night using the Fast Pitch canned wort and Omega yeast labs abbey ale yeast.

It’s only the second time I have done this as I have always used smack packs in the past.

First time I did this (with London Ale yeast) the starter went nuts and clearly showed bubbling and would froth up when shook. This time there appears to be very little reaction if any at all.

I have read that abbey ale yeast takes longer to get going and I’m now wondering if I’m starting to see some small bubbles in the starter. But don’t know if that is just caused by my shaking.

Currently thinking my options are:

• go for it anyway and pitch it - if it doesn’t work pick up a smack pack in a few days and add it later.
• assume it’s dead and accept the 2 hour round trip to my nearest homebrew store to pick up a smack pack now.
• just wait and brew tomorrow (not ideal but can do)

Advice greatly received!

I typically make my starters days in advance of my brew day and often step it up two or three times to insure a healthy yeast population.  If you are brewing a high gravity beer, you want to make sure you have an abundant amount of healthy yeast cells.

This is good advice.  I will always plan my starters two to three weeks in advance of brewing.

[skatz (Stevie)]

Yeah, good advice. I’ve been meaning to make small proof of life starters when my slurry is more than a couple of weeks old. This is ahead of making my final 1L SNS starter. Thinking a pint of 1.020 wort, crash decant, pitch to SNS.

[bierview]

@flars

@bierview

@H_Bomb

Was planning on brewing today but now not sure.

I set up a starter last night using the Fast Pitch canned wort and Omega yeast labs abbey ale yeast.

It’s only the second time I have done this as I have always used smack packs in the past.

First time I did this (with London Ale yeast) the starter went nuts and clearly showed bubbling and would froth up when shook. This time there appears to be very little reaction if any at all.

Two to three weeks may be excessive.  I have found 3-5 days is enough lead time.

I have read that abbey ale yeast takes longer to get going and I’m now wondering if I’m starting to see some small bubbles in the starter. But don’t know if that is just caused by my shaking.

Currently thinking my options are:

• go for it anyway and pitch it - if it doesn’t work pick up a smack pack in a few days and add it later.
• assume it’s dead and accept the 2 hour round trip to my nearest homebrew store to pick up a smack pack now.
• just wait and brew tomorrow (not ideal but can do)

Advice greatly received!

I typically make my starters days in advance of my brew day and often step it up two or three times to insure a healthy yeast population.  If you are brewing a high gravity beer, you want to make sure you have an abundant amount of healthy yeast cells.

This is good advice.  I will always plan my starters two to three weeks in advance of brewing.

[slowbrew]

@flars

@bierview

@H_Bomb

Was planning on brewing today but now not sure.

I set up a starter last night using the Fast Pitch canned wort and Omega yeast labs abbey ale yeast.

It’s only the second time I have done this as I have always used smack packs in the past.

First time I did this (with London Ale yeast) the starter went nuts and clearly showed bubbling and would froth up when shook. This time there appears to be very little reaction if any at all.

I have read that abbey ale yeast takes longer to get going and I’m now wondering if I’m starting to see some small bubbles in the starter. But don’t know if that is just caused by my shaking.

Currently thinking my options are:

• go for it anyway and pitch it - if it doesn’t work pick up a smack pack in a few days and add it later.
• assume it’s dead and accept the 2 hour round trip to my nearest homebrew store to pick up a smack pack now.
• just wait and brew tomorrow (not ideal but can do)

Advice greatly received!

I typically make my starters days in advance of my brew day and often step it up two or three times to insure a healthy yeast population.  If you are brewing a high gravity beer, you want to make sure you have an abundant amount of healthy yeast cells.

This is good advice.  I will always plan my starters two to three weeks in advance of brewing.

I usually mix up my starters 3 to 4 days before I’ll need them.  24 hours seems too short and 2 -3 weeks seems too long to me.  I guess I could be Goldilocks or something.  8^)

Paul