Beer Forum

so its been awhile since ive worked with saison yeast. I made my starter yesterday and this morning it was not active yet which is usually odd. I also kept it warm in the mid 70s i do remember the wlp566 yeast liking it warm. So i had got another vial while at work and when i got home i had some activity. I was gonna add the extra vial to starter. I dont think there would be a problem i cant see why other than some yeast in the replication stage and other already working on sugars using up the nutrients. So i wanted to see if i was overlooking anything and if it was ok to add

What is your purpose for adding the extra yeast? How big was the first starter step with your original vial and how big is the OG for your saison, as well as batch size?

I got the extra yeast bc i thought i maybe had a bad vial. Batch size is 5.5 gal and og 1058. Starter was 2l..... I heard this yeast can be finicky......like i said i have this vial i bought and dont know when i do another saison or similar style. I could use it to play around with different styles i guess

If you used a relatively fresh vial (within a month or two of production) and made a 2 qt starter, then you should be fine for your 1.058 OG saison. I would save the vial for another batch later. You will already have enough yeast in your starter to work with.

If you're absolutely sure the starter isn't doing anything, I'd use the 2nd vial on a separate starter. If you think the first vial was bad, why pitch it along with good yeast? I would just dump it at that point.

However, the first one might be just fine. What was the gravity of the 2L starter wort?