First attempt at liquid yeast starter help!

[stigman]

As the title says this is my first attempt at a starter Im using white labs Abbaye ale yeast, for a dubbel I have planed this weekend. Brewers friend. Said in need two 2L starters from my not so fresh yeast. So Tuesday night I got the first one going. I think I did everything right but with being at work I haven't been able to keep shaking them up into suspension or seen any airlock activity. Here's two pics first thing This morning (36 hours later) one shaken one not. Does this look Normal I thought the wort would be clearer.

 

[DoctorMick]

Looks fine to me, starters normally ferment out very quickly so you don't always notice activity. If you want the yeast to drop so you can decant the spent wort before you pitch then you'll need to crash it in the fridge but personally I wouldn't bother, I'd just chuck the lot in.

 

[stigman]

Thanks Mick that's reassuring, I'll be doing 2nd step up tonight after the minions go to bed should I stick in the fridge when I get home from work then decant. or do I add another 2L of wort straight on top off this?

 

[JapanBrew]

I would decant just to make space then add the wort again. But if you have head space which looks like you do, you can add right to it.

 

[stigman]

Thanks JapI think I'll add it straight to it, I guess it's just putting unneeded stress on the yeast cooling then adding room temp wort on top. I'd have to do it this way because I can't chill till I get home then would not have time to slowly warm to pitching temp

 

[JapanBrew]

The thing is when building a starter, if the ratio of wort to yeast is off, say too much wort, then the yeast don't work hard and become lazy. This makes their cell walls thin and weak. So it's important to step it up as they grow. This is what happens when a batch stalls. A beer that is 1.040 or so, one pack is fine. But into the 1.050 you should make a starter. This grows the yeast to the same as pitching 2 to 3 packs. Gets the yeast on a "claim my territory " crusade. It also helps lower the chances of wild yeast growing. Yeast can be very territorial. That's why each strain has its own flavors. Does that make sense?