3 replies to this topic

[thool]

I'm making a Scottish Ale this weekend and bought a smack pack of Wyeast 1728 Scottish. It took a good 2 days to swell, and then I made a starter that took its time as well. The starter now has a good amount (1/4") of yeast at the bottom, and has slowed way down.Would it be a good idea to decant the top clear liquid, and then put some fresh starter wort on top of the yeast cake? Since this yeast has lagged, I want to give my beer a healthy population.Thanks.

[3rd party JKor]

I vote yes.

[ncbeerbrewer]

I vote yes.

+1 It can't hurt I would do it if I were you. Good Luck.

[thool]

I let the starter go about 3 days and it had stopped with about 1/8" of yeast on the bottom. I decanted the clear stuff and put another load of chilled starter wort on top...HOLY COW! It took off within about 6 hours, and I ended up with over a 1/2" of yeast on the bottom! When I pitched (into a scottish ale at OG=1052) it took off within about 12 hours at 58F.Having done this once, I will make it part of my standard practice. The extra yeast is good insurance.