Jonnio

Recipes 

I make my starters in a flask on my gas stove --- now that I got some fermcap and put a drop in the starter. I do mix the DME in with warm water in a separate bowl though just because it gets real messy trying to get it through the small opening.

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Official member of HBAMAP (Home Brewers Against Murder and Pedophilia)

sjlammer

Recipes 

Mr. Camel,

that sounds exactly like what happened. Next time i will just finish my boil.

As far as transfering, I like the flask because i can just dunk the whole thing in an ice bath, plus the benefit of only having one vessel to clean.

As far as not making a mess filling the flask. I put the DME in the flask while it is dry. I roll a piece of paper into a makeshift funnel, and just dump it in, then i add warm water and swirl.

__________________
~"A fine beer may be judged with only one sip, but it's better to be thoroughly sure.”

On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA

Primary:
Primary:
Secondary: Belgian Dark Strong Ale
Conical:
Lagering: None
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)
Bottled: ESB

planenut

Recipes 

I do most of the boil in a pot and then transfer to the flask and boil a couple minutes in the flask. Works much easier that way. I will have to try the fermcap-s though.

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On Tap - Pale Ale, Centiennal Blonde
Primary - Dry Irish Stout, Dead Guy Ale, Mild Mannered Ale
Crash Chilling -

Duster72

Recipes 

I also made my first starter last night. It took about 15 seconds to figure out that I needed some Fermcap-S. Luckily, I had that in the garage.

Figuring out how to get the DME in the flask took me a little longer, though (Separate bowl + funnel FTW!)

sjlammer

Recipes 

It worked! So i made my yeast starter on wednesday night. I shook it vigorously 4-5 times per day. I pitched my yeast on Saturday night into a 1.065 wort. By sunday morning the yeast had already taken off.

That's it, I can't imagine not using a yeast starter.

__________________
~"A fine beer may be judged with only one sip, but it's better to be thoroughly sure.”

On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA

Primary:
Primary:
Secondary: Belgian Dark Strong Ale
Conical:
Lagering: None
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)
Bottled: ESB

CA-LT1

Recipes 

I usually take a 3rd (or 4th) running from my mash tun, boil it down to about 1.030 on my stove while I'm timing my brew boil, and keep it in a sanitized bottle. Then I use it for starters in mason jars. Just got to remember to aerate (shake a lot) before and after adding yeast.

kingmatt

Recipes 

You do know that this thread is from 2008 right?

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Primary 1: Watermelon Wheat
Primary 2: Air
Secondary 1: Air
Secondary 2: Air
Kegged: Mosaic/Citra IPA, Pliny the Elder, Apricot Pale
Bottled: Don't bother anymore...
On Deck: Japaleno something or other, yet another IPA
-=My Keezer Build=-