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blinddog · **Posted:** Fri Mar 04, 2011 6:44 am

What I meant is fuck you! You fucking fucker. I just wanted to give you a chance avoid this thread.

The fucking fucker I am referring to is my stirplate. I am making the kolsch for my wedding this weekend and I did up the starter last night. I have never had a problem with the stirplate, but this morning nothing was happening. It was still as death. After a little messing with it I got it going again.

My question is, after say ten hours of sitting still what effect is this going to have on my yeast? I know it will be okish, but this is for my wedding damn it!
:evil:

Stupid fucking fuck!

captain carrot · **Posted:** Fri Mar 04, 2011 6:48 am

It'll be fucking fine! Relax don't worry have a fucking homebrew or ten.
Congrats on the wedding! :pop

Have a happy fucking life! :jnj

blinddog · **Posted:** Fri Mar 04, 2011 7:00 am

Thanks Carrot. I know it will be fucking fine. It is just one of those brews that I want to turn out really well. Although I guess if noone likes it that means there will be more left over for me.

So then more academically what happens in the first ten hours on a stir plate. Yeast is waking up, taking up nutrients, etc. With less air exchange what will be the overall effect on the starter?

captain carrot · **Posted:** Fri Mar 04, 2011 7:13 am

Wyeast and White labs claim to sell you pitchable quantinties for a 5 gallon batch. I know there a variables but the fact that you are doing a starter puts you ahead of the game. You still have hours 'till you pitch right? The yeast and the beer will be fine.
Have a great brew day! :bnarmy:

for life!

spiderwrangler · **Posted:** Fri Mar 04, 2011 8:19 am

10 hours in a still starter is better than no starter at all. You'll be fine dude.

alan_marks · **Posted:** Fri Mar 04, 2011 9:49 am

If you were to check on Mr. Malty's Pitching Calculator, there is a variable you can check to see the difference between having your starter on a stirplate and just periodically shaking it. It won't be as big as you may have thought, but your still miles further ahead than no starter at all.

Best wshes to you and your sweetie!
Alan

Quin · **Posted:** Fri Mar 04, 2011 10:12 am

I'd buy another vial/pack or two to throw in just to be sure. Nothing worse than a stuck fermentation.

BDawg · **Posted:** Fri Mar 04, 2011 6:42 pm

Kolsch yeast is a good attenuator. I don't think you need to pitch another. If this was a big beer, I'd say yes, but not with a 1.050'ish Kolsch. It will be fine. As the good CPT said, 10 hours in a starter wort is still good.

RDWHAHB!

:bnarmy:

Fudge you! You fudging fudger.

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