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Old 11-16-2007, 12:58 PM   #1
tdiowa
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Default Starter Ingredients

My last two batches I have made a yeast starter for the first time use 2 oz of DME. I must say that I am going to continue this trend.

My question is, what do I use for the starter. I know I can use DME but is there anything else? Could I use the Powdered Sugar I have left over for carbonating??

TD

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Old 11-16-2007, 01:01 PM   #2
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No sugar. Needs to me malt based either DME, LME, or left over wort. You want the cells to be used to the malt rich environment (they start making the specific enzymes).

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Old 11-16-2007, 02:49 PM   #3
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Thank You!!!

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Old 11-16-2007, 02:51 PM   #4
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WHen I'm making belgian ales I use belgian candi sugar for the starter. Some people have talked of mashing a bunch of two row and saving the wort in the freezer, then boiling it and using small amounts of it as a starter.... I"m actually gonna try this.

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Old 11-16-2007, 03:24 PM   #5
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I'm planning to try out my grain mill by crushing a couple pounds, dough-in, then collect and freeze it. I won't dilute it, just thaw, boil to sanitize, then cool and pitch my starter.

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Old 11-16-2007, 03:50 PM   #6
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I use 1/2 cup DME with 2 cups water. Boil 10 minutes and aerate for 5 minutes. Areation makes a huge difference.

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Old 11-16-2007, 05:30 PM   #7
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Quote:
Originally Posted by Ó Flannagáin
WHen I'm making belgian ales I use belgian candi sugar for the starter. Some people have talked of mashing a bunch of two row and saving the wort in the freezer, then boiling it and using small amounts of it as a starter.... I"m actually gonna try this.

I've thought about doing this with a pressure canner and canning the wort and just putting it on the shelf in my pantry. I know some of the guys in my brew club have done this as well. I think if I did a small 3 gallon batch, that would give me enough quart size starters to last me quite a while.

Just pull it off the shelf, add some yeast nutrient, pitch and put it on the stir plate.
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Old 11-16-2007, 06:01 PM   #8
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Quote:
Originally Posted by jdoiv
I've thought about doing this with a pressure canner and canning the wort and just putting it on the shelf in my pantry. I know some of the guys in my brew club have done this as well.
Could this be done in capped beer bottles? I've canned but only in jars.
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Old 11-16-2007, 06:06 PM   #9
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Quote:
Originally Posted by Ó Flannagáin
WHen I'm making belgian ales I use belgian candi sugar for the starter.
I still use DME on my Belgian yeast starters so the yeast metabolize the maltose, which still makes up the major % of my wort that it's going to be pitched into.
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Old 11-16-2007, 06:21 PM   #10
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Quote:
Originally Posted by rohanski
Could this be done in capped beer bottles? I've canned but only in jars.
No, you would have to use mason type jars.
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