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Storing a starter

PostPosted: Sun Feb 24, 2013 3:18 pm
by jeffjm
Unfortunately I won't be able to brew today as planned...and I have a 4-liter starter with two packs of #2206 all ready to go.

Any idea how much viability I'll lose if I store it around 38F until Wednesday? I'm planning on a 1.071 maibock, and it would be really easy to under-pitch.

Re: Storing a starter

PostPosted: Sun Feb 24, 2013 3:59 pm
by StLBeer
I don't think you'd loose that much viability. You're only talking about 3 days later. I'd suggest taking it out of the fridge and let it warm up on Tuesday. If you have a stir plate I'd put it on there and let it spin until you pitch it.

Re: Storing a starter

PostPosted: Sun Feb 24, 2013 4:15 pm
by Michael
Jeff, I think you should be fine with the starter. I also believe that the starter should be good for the gravity you estimate. Mike

Re: Storing a starter

PostPosted: Sun Feb 24, 2013 8:48 pm
by turkeyjerky214
I've stored a starter for almost a week before. It still took off right away, and I personally didn't notice any off flavors. Just decant, swirl a few times on the brew day, and you'll be good.

Re: Storing a starter

PostPosted: Sun Feb 24, 2013 9:18 pm
by siwelwerd
You are probably fine, but since you have the time why not do a final small step? Pull it out of the fridge 24 hours before you want to pitch, decant, and add a little more wort and put it back on the stirplate. You will at the very least recover that viability you lost, and arguably improve things a bit.

Re: Storing a starter

PostPosted: Tue Feb 26, 2013 12:05 pm
by Bierleichen
I had planned to use a starter of 1007 couple of weeks ago, but I have been unable to brew since. I decanted a few days, and there was a non appetizing smell. Not sure if it was from infection, just the wort being a little old, if the wort is oxidized from all of the shaking, or if it is just indicative of the yeast fermenting at a temperature higher than its ideal range.

Any ideas? The aroma isn't as bad as some other infections I've smelled, and it didn't smell like this 2 weeks ago.

Re: Storing a starter

PostPosted: Tue Feb 26, 2013 12:35 pm
by JoeHPhil
Nate,

Was it a sulfur (rotten egg) smell?

That is normal for the 1007 yeast and dissipates as it lagers

Re: Storing a starter

PostPosted: Tue Feb 26, 2013 1:15 pm
by Michael
As Joe stated, it is normal. Actually, it is rather common for all lager yeasts. Some are worse than others, but they all do it. Not to worry.

Mike

Re: Storing a starter

PostPosted: Tue Feb 26, 2013 2:15 pm
by siwelwerd
Bierleichen wrote:I had planned to use a starter of 1007 couple of weeks ago, but I have been unable to brew since. I decanted a few days, and there was a non appetizing smell. Not sure if it was from infection, just the wort being a little old, if the wort is oxidized from all of the shaking, or if it is just indicative of the yeast fermenting at a temperature higher than its ideal range.

Any ideas? The aroma isn't as bad as some other infections I've smelled, and it didn't smell like this 2 weeks ago.


Did you taste it?

Re: Storing a starter

PostPosted: Wed Feb 27, 2013 11:22 pm
by jeffjm
siwelwerd wrote:You are probably fine, but since you have the time why not do a final small step? Pull it out of the fridge 24 hours before you want to pitch, decant, and add a little more wort and put it back on the stirplate. You will at the very least recover that viability you lost, and arguably improve things a bit.


I wound up doing exactly this. Last night, I decanted all but about half a liter and added a fresh liter of starter wort. Then I put it back on the stir plate. I turned it off this morning and let it settle so I could decant again, because I don't like pitching more than a liter of starter into my beer.

Thanks for all the advice, everyone - looking forward to seeing how this turns out.

Re: Storing a starter

PostPosted: Wed Mar 06, 2013 11:10 pm
by Bierleichen
Thanks for the help. It did seem like the aroma was at worse sulfur-like so I went ahead and revived my yeast, and it took off right away. I pitched it on Sunday, and it is chugging away.