Beer Forum

So, I accidentally pitched yeast (WLP007 Dry English) into a 2000mL starter on the cooler side (60F), but 2 days later, the gravity went from 1.040-1.010. Is it still good?

It is fine.

Help. I looked at this thread, because I am making a starter for the first time. I pitched a vial of WPL 001 (freshly received) into 2000 ml flask with 200 g of DME. Did the boil, did the yeast nutrients. Have been shaking it as often as possible (no stir plate yet). Temp was probably 68-70 for first 12 hrs, but now is 73 degrees.

I thought I'd see some kind of activity. Turbulence, krausen, something. Nothing. There's a layer of sediment on the bottom.

Should I be seeing something, or just take a reading? I don't know what to do, and I am scheduled to brew tomorrow. Any help would be greatly appreciated.

You boiled after adding the yeast? I hope not. if so, she's dead.
If I read your post wrong, then take a gravity reading. I've had starters not show any krausen, yet ate the sugars just fine. The only way to be sure is to see how much sugar is left.

When using a stir plate, the stirring action keeps the krausen knocked down so you won't see much. In addition, most folks let the starter work overnight. In this case you will usually miss seeing any krausen at all. The only time I see it is when the stir plate throws the stir bar and I don't catch it right away.

I don't bother taking a gravity reading on starters. I don't like wasting that much of the starter. The sign to look for is an increase in volume of yeast in the bottom of the flask after you turn off the stir plate and let it settle. While the stir plate is still running you will also notice the color of the starter getting lighter. This is due to the increase in the number of yeast cells in suspension. If you don't see either of these, then you need to get a bit worried and take a gravity reading.

Wayne

Thanks, guys.

No, actually i boiled the DME with the yeast nutrient first, cooled it down, then pitched the vial at about 68 degrees. since I last posted, its been about 12 hours and now I do see activity. not krausen, but a lot of CO2 coming up and fair amount of sediment. I guess moving it to a place with about 5 degrees higher temp worked.

I guess I just panicked. It seems OK now. I am going to pitch this afternoon. Just about to dough in for a 10 gal. all grain robust porter. I appreciate the help.

Cheers,

Richie