Brew UK Forum | General Brewing Discussions
Wyeast Czech Pils lager yeast starter help
Hi folks,
As some of you know I had a rough brew day last weekend and only managed to get the bitter on even though I started my wyeast lager yeast.
The starter took over a day to get going and even when it did it has been very slow.
My questions are:-
It says to do the starter at 21c but its a lager yeast designed to be used at 12/13c so will this higher temp make the yeast produce any different flavours when I come to use it in the wort?
It has been going for over 5 days now and still seems to be working its "magic" but it has only ever bubbled through the airlock 3-4times a minute (max) is this normal (I made sure to aireate it lots during process)?
As it may be some time until I do the lager can I keep the yeast after the starter has finished in a sterile bottle in the fridge, and if so for how long?
Ta,
Nath
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Responses
Posted 1 year ago by Member
Not big on yeasts nath I'm afraid... but I would think that you can keep the yeast in the 'fridge for at least a couple of weeks .. after that I'm not so sure though.
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
The idea of a starter is to grow a large yeast colony, not to make beer.
Yeast will grow better at 21*C, and with oxygen.
Do you shake the starter? I would recommend you do.
I always decant the "beer" from a starter and pitch just the slurry mixed with a bit of fresh wort.
So I don't care what the beer in the starter tastes like.
I think, I've spent ages making this recipe. Calculating the IBU and colour, and abv. Why would I want to chuck in 2 litres of some unknown variable into my baby? Which would change the IBV, colour ABV and taste.
I would say:
Raise those temps (if you haven't)
Lose the air lock for a tin foil lid
Shake the hell out of it to get some O2 into the mix! Multiple times a day if possible.
Read this: http://www.mrmalty.com/starter_faq.htm
I'm sure it'll be fine to keep for a while.
Posted 1 year ago by Moderator
Ta guys,
the temp is at room temp anyway so thats cool, and whenever I shake it I un-airllock and place some foil over (sterilized), but I make sure I get all co2 out before I stary mixing.
I will swap the airlock over today for some foil.
Cheers peeps
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Admin
Hi Nath, I just make sure I give it a really good shake everytime I walk past mine.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Hey Varnish... great link that, I read all of his other stuff too.. and downloaded a few of the podcasts
Cheers!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Admin
Mr Malty is a great site. Check out Brewing Network too. Jamil (Mr Malty) is often on there giving advice etc.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Thats a good one too.
I like http://www.brewersfriend.com/
True dat. DOUBLE TRUE
Posted 1 year ago by Member
There is also another good website which i sometimes use as well..
http://www.tastybrew.com
Has lots of hints and tips plus receipies too..
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