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When do you know your yeast is ready to stoped for the next built when 2 stage building?
I used a couple anti foam drops ,that threw me off ,thanks for your reply.Once yeast has finished fermenting. So I use activity in flask. It will throw a krausen and when that has settled and no bubbles are making their way up the glass it's time to chill decant then step her up again
Usually in the starters I've spun up 24 hrs it's fermented out at warm temp but give it two or three if in controlled temperature..I used a couple anti foam drops ,that threw me off ,thanks for your reply.
No five litre flask here newmanwell I'm sure that yeast proporgation would work much better than my 2&2 starter. What I did find is my fermentation on the 2&2 was probably 12 hour lag at 12c she was bubbling steadily next day after pitching. Today I'm only doing a 2.3lt proporgation and going to pitch the lot into lager I'm brewing today hope that fairs well. I won't know the lag time as I'm pitching and going on a little holiday hopefully she gets rocking whilst I'm away.I have had much more success buy having a 5 liter flask and make larger starters. In order to get a good amount of yeast propagation a half liter starter would need to be stepped up to a 5 liter starter. To do a 1 liter starter followed by another 1 liter starter doesn't get you the yeast count you think you'd be getting. It's talked about in the Yeast book.