Beer Forum

So I think I'm might have screwed up my lager starters. I pitched them at 50 degrees in a plan to keep them cool. However I later learned that I could ferment the starters warm and get more yeast growth with no side effects.... So I pulled them and put them at room temp of 75F. Let them free rise to that temp. I started them in 800 ml and will go up to 2000ml.

It was at 50 for 8 hours. I see bubbles in the starter now however no large krausen. I am using foam control I know that cuts things down as well.

I trying to figure out if I thermo-shocked them so bad that they will perform poorly or if I'm fine since I'm going to build them up more. I have to going on stir plates at this time.

Do I cut my loses or keep on going?

Thanks!!

Bryce

It's probably ok, just remember to decant so you just pitch the slurry in your actual beer.

Well I think things turned for the worse. Last night I woke up after a terrible starter dream and in a flash a put the pieces together on what is happening to this starter. I pressure can my starters and last weekend I made this latest batch in a hurry. I realized the gravity was at 1.060. This all occurred at 1 am which in turned forced me not to sleep.

SO ..... I decided I think to go get two new smack packs and start over since I'm not brewing until Saturday.

Your thoughts?

Thanks!

Bryce

I would have given it a try even if the gravity was to high. Especially since you are going to make another starter wort. I guess those are just two things to watch next brew. Hope the brew day goes well.

My take is that it's just a starter. Just give them food, around 1.050 with nutrients, and fresh air and they wil grow fine. The distinction I make is whether they are top or bottom feeders. So, for this growth phase I believe that temperature doesn't matter as much. Give them enough fresh air and food ( please note that fresh air is not just oxygen in my opinion ) and your starter will go theu the roof!

Please notice that a California common yeast will grow independant of the temperature, but it is a bottom (read very flocculant lager varient ) fermenting yeast as opposed to an ale ( read top fermenting ) yeast. I have not read a study as yet as to the culturing temperature of top vs. bottom fermenting yeasts.

AJ, given your background, have you any experience in this area?

Alan

Thanks!