Kveiking starter conundrum

[Ward Chillington]

Hey all...I need a little advice.

Prepping for a batch of blonde ale last week I noticed that my yeast, a pouch of Imperial A44 Kveiking was getting on in age being made on 2/23/21 and as I had a projected OG of 1060 in my 5.25 gallon batch, the pitch calculator was calling for a starter; OK...so I says to myself, brew next weekend!

Last night I built a 2 liter starter with 6.8 oz of light DME from a newly opened bag. Pitched the 67° F yeast into the 74°F wort and put it on the stir plate. About an hour later before going to bed, I looked in on things and all was well. About 7 hours later I woke to a disappointing sight where the plate had malfunctioned and stopped and the starter looked still. No signs of visible life below and no krausen on top! I quick reset of the stir plate bought a ton of foam to the top so I set things aside for another hour and now I still have very little signs of any CO2 production on top or churn going on in my flask.

What happened? Did my little viking friends eat and fall asleep and I should let them rest up before the big meal or do I have a failed starter?

Any suggestions to save this would really be welcome as I really don't want to make a trip to the LHBS!

 

[Ward Chillington]

Ah...PS...I just checked the fridge...2 packets each of Nottingham and Windsor....options present themselves!

 

[Donoroto]

Check the gravity of the starter. That will tell you if the yeasties are done or not yet started.

 

[Ward Chillington]

OK...good point....Granted, I didn't take a measurement at creation....note to self there...but the calculator on More Beer's site says I should have created a 1034 starter with the 6.8 oz of DME. The problem is that I can't take a direct reading in my flask (not enough depth) and I'm not about to pull enough starter to take a sample...maybe I'll give that a shot at pitch time...ya know...for science...science and a decision point!

Given some time and observation of the yeast and the fact that I have a backup plan in the Nottingham, I'm going for it! Time to play Gunga Din and fetch the water! Let the brew day begin!

Repeat the mantra Ward...RDWHAHB ....RDWHAHB

 

[Donoroto]

I was thinking of pouring off enough liquid, probably about 8 ounces, to fill the test cylinder and use the hydrometer. You can always pour it back in the flask if you need to.

But your method has significant merit. "Let's make it a true daily double, Alex"

 

[Ward Chillington]

I got bubbles!

Trust the yeast..

 

[SabreSteve]

I got bubbles!

Trust the yeast..

Had a similar issue with my starter for WY 2112. Built a starter and shortly after went to bed. Woke up to no signs of activity, decided to go ahead with my brew and that I was going to pitch it that afternoon anyways. Did just that. Within 24 hours I could tell it was doing it's thing and it cruised right along. Beer tastes good too. Sometimes maybe we think too much and don't trust the yeast enough

 

[GFHomebrew]

As you probably know a starter don't gotta be spinning for it to start
Look for the signs man look for the signs that fermentation has either begun or taken place especially with Kviek Viking yeast .
Ok it's pretty evident krausen check or no?
Bottom of flask creamy yeast sediment check or no?.
And even caked on krausen ring check or no?
All no whip it into action ( get it.spinning) check in an hour.
Try and warm it up kviek ain't gunna do S#$t at 18c well not quickly anyhow.

Cheers ward

 

[Ward Chillington]

Thanks Ben! I think I got signs!

 

[Craigerrr]

The magic of Kveik!

 

[Hawkbox]

That seems like a successful test.

 

[GFHomebrew]

Thanks Ben! I think I got signs!
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Ah isn't it just beautiful.