The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Starter question

Reply
 
LinkBack Thread Tools
Old 05-13-2009, 11:17 PM   #1
beerbelay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: nashville
Posts: 101
Default Starter question

How many people are actually making starters for their brews? I'm getting ready to do my first one and was just wondering. Sounds pretty easy.

__________________
beerbelay is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2009, 11:58 PM   #2
Hugh_Jass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 1,961
Liked 28 Times on 27 Posts
Likes Given: 15

Default

+1 on starters

It's easy. I've got one going for next Tues. brew.

Here's what the wiki says about starters
Good luck

__________________
Hugh_Jass is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2009, 12:38 AM   #3
beerbelay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: nashville
Posts: 101
Default

Thanks, I'm on my 8th batch and looking to improve my technique.

__________________
beerbelay is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2009, 12:40 AM   #4
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 201 Times on 112 Posts

Default

I rarely make a starter lately because I never know when I'm brewing.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2009, 12:49 AM   #5
Hugh_Jass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 1,961
Liked 28 Times on 27 Posts
Likes Given: 15

Default

Death,
Are you using store bought yeast or harvested yeast when pitching?

Do you notice a difference in lag time or flavor profile?

Is Mr. Malty cheating death or Death cheating Mr. Malty?

__________________
Hugh_Jass is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2009, 02:21 AM   #6
Mosa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Seattle, WA
Posts: 84
Default

I've been using starters lately. I've made most of my beers without them, but used starters for my last 3 or 4 beers. The biggest difference for me has been a fast, vigorous fermentation. I haven't really noticed any improved flavors, but I haven't brewed the same beer twice and haven't had anything to compare side-by-side.

Is there a specific problem you're trying to solve that you think using a starter will fix?

__________________
Mosa is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2009, 02:26 AM   #7
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 201 Times on 112 Posts

Default

Quote:
Originally Posted by Hugh_Jass View Post
Death,
Are you using store bought yeast or harvested yeast when pitching?

Do you notice a difference in lag time or flavor profile?

Is Mr. Malty cheating death or Death cheating Mr. Malty?
I'm cheating Mr. Malty and he's cheating everyone else.

It really depends on the beer itself, but if you have a smack pack, a vial, or a dry yeast pack you DO NOT NEED a starter.

I still advocate using one in general and especially in larger beers.

In any case, I find the recommendations from the Mr. Malty calculator to be far more than you need.

Of course, I also shake my beers after they begin fermentation to keep them roused and working and I usually get pretty good aeration prior to pitching, so there is that to consider

I don't stress my yeast, if that's what anyone is wondering, they do just find and I never get off-flavors.

AND I don't "aerate my beer" from shaking it after fermentation. The CO2 has already pushed all of the oxygen out so there is nothing to worry about until your krauesen drops and there is zero activity (even then there is still a blanket for some time )
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2009, 02:48 AM   #8
beerbelay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: nashville
Posts: 101
Default

Ok, if I'm brewing big beer and need a ton of yeast, after my first starter settles out can I add more wort to the starter to ferment again to double the yeast numbers again?

__________________
beerbelay is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2009, 02:59 AM   #9
Hugh_Jass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 1,961
Liked 28 Times on 27 Posts
Likes Given: 15

Default

Here's what Palmer's "How to Brew" has to say about stepping up.

The starter process may be repeated several times to provide more yeast to ensure an even stronger fermentation. In fact, a general rule is that the stronger the beer (more fermentable/higher gravity), the more yeast you should pitch. For strong beers and barleywines, at least 1 cup of yeast slurry or 1 gallon of yeast starter should be pitched to ensure that there will be enough active yeast to finish the fermentation before they are overwhelmed by the rising alcohol level. For more moderate strength beers (1.050 gravity) a 1-1.5 quart starter is sufficient. One consideration when pitching a large starter is to pour off some of the starter liquid and only pitch the yeast slurry. One recommendation when pitching a large starter is to chill the starter overnight in the refrigerator to flocculate all of the yeast. Then the unpleasant tasting starter beer can be poured off, so only the yeast slurry will be pitched.

LINK

__________________
Hugh_Jass is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2009, 07:10 AM   #10
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 201 Times on 112 Posts

Default

Quote:
Originally Posted by beerbelay View Post
Ok, if I'm brewing big beer and need a ton of yeast, after my first starter settles out can I add more wort to the starter to ferment again to double the yeast numbers again?
Yes. I often have made 1L starters (800mL with yeast, 2 cups of extract and water), and then stepped it up to 2 Liters after a couple of days (with more extract) before I pitch onto a big beer, such as a barleywine, belgian strong ale or russian imperial stout.
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Starter Question / Will 1/2 gal of starter do two batches? JKHomebrew General Beer Discussion 4 01-28-2009 12:39 PM
Yes...another starter question!!! SchmidtyBeer Beginners Beer Brewing Forum 4 10-26-2008 12:56 AM
first starter question beerthirty General Techniques 2 06-30-2008 08:15 PM
starter question Mk010101 Beginners Beer Brewing Forum 9 03-30-2007 03:08 PM
Making Chocolate Oatmeal stout. OG question and smack pack starter Question. britishbloke Beginners Beer Brewing Forum 10 02-23-2007 05:01 PM