Sat Apr 22, 2017 1:41 pm
Yeah, I agree that the best way to stop that is to have healthy active yeast. I don't go to the steps that ^^^ does, but when I have a smack pack or harvested yeast, I always put it in 1L of wort at the beginning of the brew session. A little DME and water in a flask boiled and cooled when you start brewing. The yeast will be up and chugging in an hour or two, then putting that into the main batch is my method.
Lately, to stop needing the DME, I have been running any residual liquid out of my mash tun when cleaning up and then keep it in a bottle frozen. Then when I need it, put it in a flask and boil/cool it and off we go.
The other thing I have done is to grab some of the first bit of wort coming out of the tun when the mash is done resting , water it down a bit to get it to about 1.035, and boil/cool that quickly while the main batch is running off. That usually is still quick enough to get the yeast going before the main batch is ready. That method has the advantage that it doesn't matter what the last batch was (as in, you did a stout and now you are doing a helles).
In any case, the DME method works.
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