72 replies to this topic

[positiveContact]

So assuming my 4 packs of old 34/37 or whatever it is take off I should be okay right?

[neddles]

Ok with what?

[Mya]

not a bad idea except my LHBS will charge me an arm and a leg for it

 

supporting local businesses?

34/70 is $6.95 a pack at my LHBS, so is 2124.

[positiveContact]

Ok with what?

Never delayed a fermentation like this before.

[HVB]

Never delayed a fermentation like this before.

Your fine.. Relax!

I am going to try and get a 1.5yr old pack of Omega going soon. Fingers crossed.

[Mya]

Never delayed a fermentation like this before.

how long now?

 

are you using the 4 packs of expired dry, or your slow tarter?

[positiveContact]

how long now?

 

are you using the 4 packs of expired dry, or your slow tarter?

 

I chilled the wort yesterday around 2:00 PM.  I pitched the 4 packs of expired dry at 10:30 AM this morning.

 

I'm not sure what I'll do with this slow starter if it picks up.

[Mya]

I chilled the wort yesterday around 2:00 PM.  I pitched the 4 packs of expired dry at 10:30 AM this morning.

 

I'm not sure what I'll do with this slow starter if it picks up.

it will pick up

 

I suspect you are going to get a massive blowoff with your "expired" dry yeast

[positiveContact]

it will pick up

 

I suspect you are going to get a massive blowoff with your "expired" dry yeast

 

I have plenty of head space in my fermentor.  I don't think I've had a clogged airlock with these yet - especially with lager yeast.

[HVB]

it will pick up

I suspect you are going to get a massive blowoff with your "expired" dry yeast

4 packs of dry for 10g seems normal to me.

[neddles]

I'm not sure what I'll do with this slow starter if it picks up.

 

More lager, duh. You will essentially have very large packet of fresh 2124. Put a date on it and throw it in your fridge.

4 packs of dry for 10g seems normal to me.

Agree. I don't think I've ever seen more than a half inch of krausen with lager yeast at ~50F.

[Steve Urquell]

Morty, so sorry I missed this thread. I feel like I let you down. So on my draflassen batches I draw off 1 gal of 2nd runnings and boil for the starter. It spins on the plate in my ferm fridge at 55-56F until I see bubbles at the edge then shut off the stirplate.

 

After 30ish hrs I'm ready to pitch, rack off the wort to a clean fermenter and aerate then pitch the starter. I ain't skeered to let one go longer. The batch in the recipe forum wasn't ready at 30hrs so I let it go another 24 (54hrs before pitching). I ain't skeered till I need to be and that ain't happened yet.

 

Typical drauflassen starter after 30hrs

 

Edited by Steve Urquell, 25 March 2017 - 12:34 PM.

[HVB]

How long do you boil the second running?

[Poptop]

So how are we doing Evil

[positiveContact]

no activity yet on the starter or the main batch.  I'm not too surprised regarding the main batch.  I'll hopefully see something by tomorrow morning.

[neddles]

no activity yet on the starter or the main batch.  I'm not too surprised regarding the main batch.  I'll hopefully see something by tomorrow morning.

Was the original SNS starter at room temp or in the chest freezer?

[Big Nake]

Was the original SNS starter at room temp or in the chest freezer?

Hopefully room temp. I always heard "you're making yeast, not beer" so allow the starter to giddy up at room temp.

[Mya]

4 packs of dry for 10g seems normal to me.

oh, derp!

 

the 10g guys always throw me off

More lager, duh. You will essentially have very large packet of fresh 2124. Put a date on it and throw it in your fridge.

Agree. I don't think I've ever seen more than a half inch of krausen with lager yeast at ~50F.

I had a blowoff with a full cake of 2124 once, @ 50F

no activity yet on the starter or the main batch.  I'm not too surprised regarding the main batch.  I'll hopefully see something by tomorrow morning.

stir plate or shake starter?

[positiveContact]

Hopefully room temp. I always heard "you're making yeast, not beer" so allow the starter to giddy up at room temp.

 

originally it was at room but after 18 or so hours I added some more wort and stuck it in the ferm chamber.  probably the wrong move there.

[Steve Urquell]

How long do you boil the second running?

45mins