10 replies to this topic

[chadm75]

For shits and grins....what would happen if I put a packet of US05 on the stir plate?

[djinkc]

Nothing, it's not magnetic.

 

 

I've been told it's not good for it.  Cell reserves are already built up enough to tackle your wort.  

[chadm75]

Ha!

 

So rehydrate and pitch.  Will do....

[passlaku]

I remember seeing a basic brewing video where they did this and their starter turned out sour.  They had Chris White on a subsequent show and he conjectured that there are tiny bugs living on the kernels of dried yeast.  He claimed that their liquid yeast are totally sanitary.   I don't know how that logic works when so many just sprinkle their dry yeast over the wort and the beer turns out fine.  It was non-hopped starter and maybe the hops make a difference.

[positiveContact]

I remember seeing a basic brewing video where they did this and their starter turned out sour.  They had Chris White on a subsequent show and he conjectured that there are tiny bugs living on the kernels of dried yeast.  He claimed that their liquid yeast are totally sanitary.   I don't know how that logic works when so many just sprinkle their dry yeast over the wort and the beer turns out fine.  It was non-hopped starter and maybe the hops make a difference.

 

i can't imagine that's the case.  the real reason is a packet of dry yeast is usually already enough cells for what you need to do.  i know some people split the packets up, make starters so that they can get a bunch of beer out of it with good results.  if you aren't doing this though i don't see any reason to make a starter.

[chadm75]

I have been sprinkling dry yeast on top of my wort of years but only recently it's become an issue.  Fermentations not taking off for 24-36 hours is killing my beer.  It's producing awful off-flavors/aromas.  So I'm done with it for awhile until I can figure out what's going on.  

 

In other news, I brewed yesterday morning with a 1.5L of 1272 that had sat on the stir plate for 36 hours, then crash cooled, then decanted, then pitched at 70 degrees….and 4 hours later….it was fermenting like crazy.

[denny]

I remember seeing a basic brewing video where they did this and their starter turned out sour.  They had Chris White on a subsequent show and he conjectured that there are tiny bugs living on the kernels of dried yeast.  He claimed that their liquid yeast are totally sanitary.   I don't know how that logic works when so many just sprinkle their dry yeast over the wort and the beer turns out fine.  It was non-hopped starter and maybe the hops make a difference.

 

Yeah, he would say that....

[denny]

I have been sprinkling dry yeast on top of my wort of years but only recently it's become an issue.  Fermentations not taking off for 24-36 hours is killing my beer.  It's producing awful off-flavors/aromas.  So I'm done with it for awhile until I can figure out what's going on.  

 

In other news, I brewed yesterday morning with a 1.5L of 1272 that had sat on the stir plate for 36 hours, then crash cooled, then decanted, then pitched at 70 degrees….and 4 hours later….it was fermenting like crazy.

 

waidafrigginminnit...that's not an excessive lag at all.  In fact, it's a healthy sign of yeast growth.  If you;re getting off flavors, it isn't from that lag time.

[chadm75]

waidafrigginminnit...that's not an excessive lag at all.  In fact, it's a healthy sign of yeast growth.  If you;re getting off flavors, it isn't from that lag time.

 

Unhealthy yeast?  Or not enough yeast?

[denny]

Unhealthy yeast?  Or not enough yeast?

 

Really hard to say.

[chadm75]

My process has been the same for years, but just recently I've been getting bad ferments by just sprinkling in dry yeast.  I don't get it but I won't be doing it for awhile, if ever again.