I prepared the usual starter yesterday in preparation of tomorrow‘s brew day, but it didn‘t work out. Not sure what went wrong, the only thing I can think of is that the Crossmyloof Ale yeast (which I‘d previously only used dry) was either out of date (label says June 2022, so 7 months away) or that I did something very wrong.
Brewfather‘s recipe called for 800 ml water with 79g DME, which was duly boiled up (along with a nib of Lipohop and some yeast nutrient) and shoved onto the stir plate overnight. By next morning there was a small amount of foam despite the stirrer, which was a good sign, but when it came to switching off time by mid afternoon (just under 24 hours on the plate, 24 hours to go) there was no foam at all, and over the next couple of stationary hours it started to separate, just like a dead yeast thing. I‘m not using this.
Having evicted and bottled Allotment Riot from the fridge, I poured away the starter and am making another one, identical recipe. This time I‘m going to leave it on the stir plate for just a couple of hours until the yeast is dissolved and the wort aerated, then allow it to ferment at room temperature overnight and throughout the brew day. I think this may be the best approach since I‘ve heard that Crossmyloof can get going very quickly, so if I‘ve got another dud at pitching time tomorrow then I‘ll chuck in the 1.5 packets of US-05 I‘ve also got hanging around.
The Next Day
Fermentation appears to be well underway now, with a good head of foam atop the starter, though not yet what you’d call High Krausen. On agitating the starter I knocked the foam back considerably, and after the second stir it looks almost dead, with a darker layer of liquid starting to separate out on top. It has started to ferment again, but I’m going to say that CML (Crossmyloof) Ale yeast is sensitive to stirring / shaking, and only needs minimal time on the stir plate.
#wisdom: don’t over-stir or shake CML Ale yeast!