TooHoppy?!
Apprentice
Yesterday I prepared my first batch of starter yeast for an american amber ale extract brew (my first attempt at brewing). It was a Lallemand dry yeast.
I boiled 2 cups water w 1/2 cup DME for about 10 min. then cooled the liquid to about 70deg, and pitched the yeast. The starter was stored in a glass jar with a foil lid and didn't look at it again until the next morning. At that time, there seemed to be alot of life in the liquid. The liquid was cloudy and seemed to have a thin head of foam, so I judged that the yeast were alive and active. When I got home from work the yeast looked like it was all settled at the bottom of the liquid. This was after about 18 hrs after I originally pitched it. I'm wondering if the yeast are dead, or just not active.
Can someone give me some insight into what I should expect to see during a yeast starter?
I boiled 2 cups water w 1/2 cup DME for about 10 min. then cooled the liquid to about 70deg, and pitched the yeast. The starter was stored in a glass jar with a foil lid and didn't look at it again until the next morning. At that time, there seemed to be alot of life in the liquid. The liquid was cloudy and seemed to have a thin head of foam, so I judged that the yeast were alive and active. When I got home from work the yeast looked like it was all settled at the bottom of the liquid. This was after about 18 hrs after I originally pitched it. I'm wondering if the yeast are dead, or just not active.
Can someone give me some insight into what I should expect to see during a yeast starter?