ArizonaGoalie
Well-Known Member
I brewed a Belgian Quad and saved the yeast through proper washing a week ago.
Tonight I'm brewing a bourbon Dubbel and want to reuse this yeast.
Potential problem: normally when I reuse yeast, once it gets to room temperature, it gets some activity, a few swimmers popping to the top.
This Belgian style yeast - NOTHING. It's room temperature. Perfectly still. Is this normal for this type of strain?
It's too late for me to do a starter to test it. Do I just pitch and check for activity over the next 72 hours and if none, get new yeast?
Your feedback is very appreciated, as my mash is mashing as we speak, so I'm a couple hours away from pitching.
Tonight I'm brewing a bourbon Dubbel and want to reuse this yeast.
Potential problem: normally when I reuse yeast, once it gets to room temperature, it gets some activity, a few swimmers popping to the top.
This Belgian style yeast - NOTHING. It's room temperature. Perfectly still. Is this normal for this type of strain?
It's too late for me to do a starter to test it. Do I just pitch and check for activity over the next 72 hours and if none, get new yeast?
Your feedback is very appreciated, as my mash is mashing as we speak, so I'm a couple hours away from pitching.