Slow PA starter

bigbanko · Post by **bigbanko** » Sunday Feb 25, 2007 7:30 am

Hello All

Well I finally finished my first all grain pale ale yesterday and all went incredibally smooth.
I had made a Coopers PA starter from a couple of long necks which was about 850mls in size 3 days ago. The starter was fermenting away quite well with a 20mmm layer of krausen on top so I gave it a good shake and pitched it last night at 23 degrees. 13 hours later and there appears no activity at all.
Does it usually take a long time to start or does it happen in 6 or 7 hours from pitching.
Am I just being to impatient as this is the first starter I have tried.

PS It is a 23 litre batch.

Thanks Guys.

Pale_Ale · Post by **Pale_Ale** » Sunday Feb 25, 2007 9:21 am

Hmm normally I would have expected it to have started by now...I'd give it a bit more time, and make sure that there are no leakages etc. that might be allowing any co2 to escape.

Tourist · Post by **Tourist** » Sunday Feb 25, 2007 9:54 am

From what you've said, there is no reason for your yeast not to remain active. I've recently ditched my air lock and now put glad wrap over my fermenter, which lets me get far more sleep at night. Don't worry about it, just give it some time and everything will be fine.

bigbanko · Post by **bigbanko** » Sunday Feb 25, 2007 9:55 am

Bit hard to pick leakages as I only use 2 layers of gladwrap stretched over the fermenter held down with the o ring from the lid.
Gave up trying to get a reliable seal with lids and airlocks ages ago.
At he moment there is a small amount of foam the size of a 50 cent piece floating on top after 15 hours from being pitched.

Could this already be fermenting and the large amount of Krausen appear after 24 - 48 hours or so. As I am judging fermentation by the amount of foam on top of the brew.
Usually when I have done K&K with dried yeast this appears after 24 - 48 hours.
I just thought using a yeast starter this would appear a lot sooner, say 6 -12 hours.

KEG · Post by **KEG** » Sunday Feb 25, 2007 9:58 am

what did you build up the starter with? if it wasn't the same composition as the wort, the yeast has a little bit of adjusting to do.

she'll be right, have a beer

Tourist · Post by **Tourist** » Sunday Feb 25, 2007 9:59 am

Sorry, thought you were monitoring an airlock. My latest brew was using a CSA starter for the first time and I guess visible signs were pretty scarce for a day or two. Still, don't worry about it - everything will work out.

bigbanko · Post by **bigbanko** » Sunday Feb 25, 2007 10:11 am

KEG wrote:what did you build up the starter with? if it wasn't the same composition as the wort, the yeast has a little bit of adjusting to do.

she'll be right, have a beer

I done the starter using powdered LDME and boiled water and pithed into the all grain brew I did so it may have a little adjusting to do.

As this is the first time I have cultured a starter and did my first AG It would be dissapointing to see all the hard work and time go down the drain.
I must say it smells really good though.

Pale_Ale · Post by **Pale_Ale** » Sunday Feb 25, 2007 11:13 am

Take a hydrometer reading

Trough Lolly · Post by **Trough Lolly** » Sunday Feb 25, 2007 1:10 pm

KEG is spot on...

The composition of the starter is probably different to the wort and the yeast will be going through an adaptive phase as they adjust and the yeast goes through an aerobic growth phase in this new larger medium. Eventually (16+ hours) the yeast will transition into the anaerobic attenuative phase - it will start fermenting.

I did a brew yesterday - an English Bitter with 1028 London Ale from a 4 year old stubby. It was all quiet when I pitched the active starter yesterday at 4pm and it's going off like a frog in a sock right now!

Cheers,
TL

bigbanko · Post by **bigbanko** » Sunday Feb 25, 2007 5:58 pm

Trough Lolly wrote:KEG is spot on...

The composition of the starter is probably different to the wort and the yeast will be going through an adaptive phase as they adjust and the yeast goes through an aerobic growth phase in this new larger medium. Eventually (16+ hours) the yeast will transition into the anaerobic attenuative phase - it will start fermenting.

I did a brew yesterday - an English Bitter with 1028 London Ale from a 4 year old stubby. It was all quiet when I pitched the active starter yesterday at 4pm and it's going off like a frog in a sock right now!

Cheers,
TL

Spot on guys.
It took about 17 hours and now its going like a house on fire.

Very pleased indeed.