spatman
Well-Known Member
Last night I made a starter with Wyeast 1028 London Ale. I did it as have had done the last two times, so no difference in technique.
With the previous starters, which were both for Wyeast 3944 Belgian, the fermentation was quite active 18-24 hours later, with a thick layer of krausen forming and plenty of tiny visible bubbles rising through the wort.
This starter, now at about 18 hours, is a lot less active with a little bubble activity, and about an inch thick layer of whitish foam on top.
Is this difference normal, possibly due to the different strains of yeast? Or should I be concerned that this yeast pack may not be viable and look at starting a new one from a different yeast pack?
With the previous starters, which were both for Wyeast 3944 Belgian, the fermentation was quite active 18-24 hours later, with a thick layer of krausen forming and plenty of tiny visible bubbles rising through the wort.
This starter, now at about 18 hours, is a lot less active with a little bubble activity, and about an inch thick layer of whitish foam on top.
Is this difference normal, possibly due to the different strains of yeast? Or should I be concerned that this yeast pack may not be viable and look at starting a new one from a different yeast pack?