Fri Apr 23, 2010 5:44 pm
Need some more information.
How did you collect the yeast? How did you sanitize the receptacle you collected it in?
Dry or Liquid extract?
Was the yeast periodically cared for or just left in the fridge for the past 6 months?
In what manner did you add the extract? Did you just sprinkle the DME in there or did you add it to a volume of water & boil it first? What temp was the extract or extract/water solution when you added it?
Tell us a lot more detail about your process, it makes all the difference in the world.
With that said, here's my first impression & yeast starters 101. I'm assuming you just left the yeast in a jar in the fridge the whole time without feeding it. The yeast viability will drop drastically over that sort of time, even under refrigeration, and quite possibly mutated or autolyzed. If so, do not pass go, do not collect tasty beer, pitch that yeast in the trash instead of a fermenter and buy a new vial/smack pack. Let's say the yeast was, in fact, taken care of and had so-so viability. You did the right thing by letting it come up to room temp and wake up. Next you're going to want to make a small volume of starter wort with the extract, not just add it directly to the yeast. You're looking for a gravity of 1.030-1.045ish. 1 pound of light DME in 1 gallon of water will give you 1.044. When I was making starter wort from extract I went by the saying, 'quart to a cup', 1 quart of water to 1 cup of DME, roughly 1.040. Heat up the water, mix in the extract and bring it to a boil (keep a close eye on it, it'll want to boil all over your stove and make a huge mess). Boil the starter wort for 10-15 minutes, this will make sure it's clean of any bacteria, bugs, etc. Place the pot in an ice bath in the sink and keep an eye on the temp - you want it to drop below 90, but I aim for 70. Pour the cooled starter wort onto the yeast and shake the hell out of it. Periodically (every 30 minutes or every few hours, the more often the better) swirl the solution. After a couple days the yeast will finish all the sugar in the starter wort and fall to the bottom of the container leaving a very clear liquid on top. Decant and enjoy your yeast. Note that you have to be extremely sanitary at every step of the way.
Start searching the forum for things like 'yeast starters', 'starter wort', 'yeast rinsing' and similar topics to learn more.
Lee
"Show me on this doll where the internet hurt you."
"Every zoo is a petting zoo if you man the fuck up."
BN Army // 13th Mountain Division
