When you're making a starter, the yeast are growing and multiplying. Part of what they need to do that is oxygen. When you put an airlock on, all the oxygen gets converted to CO2 through yeast respiration then pushed out the airlock. When this happens, oxygen can't get back in, and you will be starving the yeast of the desperately needed oxygen.
I did what you're doing the first couple of times, but I noticed once I started using aluminum foil, it seemed that I had more yeast slurry - almost double, actually.
Also, if you're not already, use FermCap in the starter. It will keep it from foaming over - I had lots of messes to clean up before I used that glorious substance.
sccrgolee said:i'm using only my refractometer. i think there is an adjustment that needs to be made though so i will need to do some research. i'm not sure if my current gravity reading is accurate becuase of this. i will def read around on this tonight.
after a few days of adding sugar, the fermentation has slowed, so i decided to dump the WLP099 yeast starter in. i've also been adding 6oz of sugar more often than i've been adding the planned 3oz of sugar. i wonder if i should have just planned on adding 6oz each time and then adjusted to 3oz once things started slowing and i didn't want to overshoot and make an overly sweet beer. the gravity reading is staying between 1.028 and 1.032. the adjusted O.G. is now up to 1.080. approximate ABV is 5.9%.
unfortunately this process is a little anticlimatic knowing that i've already messed up the pre-sugar O.G. shooting for 1.100 and getting 1.056 is kind of a buzzkill. i'll def follow through on this process as i think i will gain some valuable insights for the next time i do this on a larger scale.
it's also been a little dissapointing to see so few responses to my posting. i thought i would have seen more interest. ...hint hint. lol.
hopcop said:I stopped at 14.87% ABV cause I bottle. When I do this again I'm going to18% ABV. I can carbonate that high with champagne yeast added at bottling with confidence. My beer was fully carbed at 3 weeks. So next time I'm going all the way to make the exact clone.
tyzippers said:Fair enough! Does DFH use champagne yeast to bottle those beauties or do they force carb? The only time I had a 120 was at my brother's house and we had already had a full day of beer tasting...get me? So I don't remember if there was yeast in the bottle. I've got one in my cellar, but I don't want to open it just to find out.
as mentioned before, i need to actually use a hydrometer instead of a refractometer because my readings will be off. still haven't come up with a good way to do that without losing a lot of thieves worth of wort.
[...]before adding the sugar i would take my gravity reading. as mentioned before, i need to actually use a hydrometer instead of a refractometer because my readings will be off. still haven't come up with a good way to do that without losing a lot of thieves worth of wort.[...]
Enter your email address to join: