Does this yeast starter look ok?

[Beer Belly]

Hi, I smacked my smack pack yesterday and after 3 hours it looked like this:

I then boiled 200g of spray malt for 10 mins, let it cool to about 21*c and added the yeast from the pack.

Every so often I give it a shake.

24 hour later it looks like this:

Is this what it should look like and am I doing the right thing shaking or swirling it every so often?
Is it in the right state for pitching tomorrow and should I just drop it straight into my cooled wort?

This is only my 2nd attempt at a home brew and my 1st with a liquid yeast.

oh, im trying to make a white beer.

thanks for any advice :

 

[Wez]

Looks good to go to me :thumb:

 

[Beer Belly]

ok :party:

I thought the head might have been bigger. I think I read that this yeast goes off like a bomb or does that just happen once ive pitched it?

 

[Wez]

Yep, once pitched you should see a very small lag time as the yeast gets to work :thumb:

 

[warra48]

My last two batches have been done with this yeast.

Your starter looks good so far, but to my eye, you will still need to build it up further than what you've done.
I would allow it to ferment out, then carefully pour off the starter beer, leaving the slurry. Add a further 2 or so litres of about 1.035 to 1.040 wort, aerate the **** out of it so the yeast will multiply further, then ferment and pour off the starter. Use only the slurry to pitch into your brew.

A lot of brewers seem to be convinced you need to ferment WY3068 somewhat warmer to encourage the banana esters, but my experience is that will only give you an unbalanced beer.

My practice is to chill the starter and my batch to about 17.5ºC, pour off most of the starter wort, pitch the starter slurry, and allow the batch it to ferment at that temperature.

My last hefeweizen using this method was a beautiful beer, with just enough spice to make it interesting and with a subtle banana ester on the nose, all in lovely balance. It reminded me a lot of Erdinger I can get locally on tap.

 

[Aleman]

The German Wheat beer brewers use the rule of 30 when fermenting wheat beers. The pitching temp and the final temp add up to 30C . . . so if you pitch at 12C and allow the heat from fermentation fermentation to rise to 18C . . . The 12C pitch stresses the yeast causing them to produce the precursors to 4VG (Cloves), then as the temperature rises you get get Banana Esters . . . producing a balance beer.

Its this trick of stressing the yeast to generate the clovey character that means I always tend to under pitch wheat beers. . . . particularly as I think 3068 doesn't produce that much clove anyway

 

[evanvine]

Beerbelly
Who is/was Jack Handey?

 

[tubby_shaw]

Beerbelly
Who is/was Jack Handey?

Have you heard of Google ev
Jack Handy

 

[evanvine]

Google!
Thats a new one on me TS.
Yet more education, this Forums wonderful!

 

[Beer Belly]

i'd heard the Jack Handey quote before but didn't know it was him till I googled it, if you know what I mean.

I wished i'd checked this thread yesterday (brewday) before I got started
Aleman, are you saying I can change the taste of the beer but adjusting wort and yeast temps? (newbie question lol)

Well, I got my wort ready and pitched the yeast (the whole thing), wort temp was 25*c and yeast (it smelled nice, slightly banannay) was maybe 15*c , I didn't really check it, but the thermometer sitting next to it was around the 15 mark so....

Stirred it a little and put the lid on and bubbler. One hour later I had a bubbling bubbler, 9 hours later the head was pushing out the bubbler. I take it this is good?

(I think i'll make a thread in 'brewday' section)