Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Yeast Starter question
Reply
 
LinkBack Thread Tools
Old 05-17-2010, 02:29 PM   #1
bh10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: In the brewery, USA
Posts: 723
Liked 13 Times on 13 Posts

Default Yeast Starter question

I just read http://www.homebrewtalk.com/f39/how-...908/#post74759 and Im brewing my 2nd brew, my first one used dry yeast my I just dumped into the primary and it work fine, but now this batch Im about to brew use White Labs liquid yeast, so I guess I need to make a start. After reading that thread I figure out making it is fairly simple, my question is how do you add it to the primary. I read an article http://hbd.org/uchima/yeaststart/yeaststart.html it states

Quote:
You can either allow the starter to completely ferment out (usually 2-3 days), decant most of the liquid, and pitch just the slurry; or you can pitch the entire starter into your batch of beer, while it is actively fermenting (typically after a day or so). Both approaches have their advantages. Letting the starter ferment out and decanting means you're not adding a lot of "foreign" wort to your batch of beer. But pitching while it is active will result in a shorter lag time.

So it looks like I have 2 options of adding the starter, but I have no idea what "pitch just the slurry" means? And of the two options which is better prefered?
__________________
bh10 is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 02:59 PM   #2
samc
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 5,420
Liked 54 Times on 51 Posts
Likes Given: 29

Default

Decant - pour off the liquid on top and what's left is the thick slurry, which contains yeast.

__________________
samc is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 03:14 PM   #3
bh10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: In the brewery, USA
Posts: 723
Liked 13 Times on 13 Posts

Default

Thank you, any suggestion on whats better?

__________________
bh10 is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 03:24 PM   #4
northernlad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: NW
Posts: 1,606
Liked 18 Times on 17 Posts
Likes Given: 7

Default

I pitched a batch of washed yeast without a starter to a 1.050 pale ale Saturday. I ptiched a 1L starter in active fermentation of the same yeast to an IIPA yesterday. They both started fermenting about 3 hours after I ptiched the IIPA.
With the starter I pitched the whole thing, the other I poured off most of the liquid, mixed it up, brought it to room temp, and pitched.

__________________
northernlad is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 04:31 PM   #5
threeeight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Alameda, CA
Posts: 76
Default

I make my starter about 3 days before brewing, make sure to give it a good swirl a few times each day, and then put it in he fridge 12-24 hours before pitching to make sure it all flocs out. As my mash water is heating, I pull it out of the fridge to let it readjust to room temp. When it's time to pitch, I pour the majority of the starter wort off, leaving just enough to swirl up the slurry, and then pitch that. Pitching the right amount of yeast has made a noticeable difference in my fermentations and the resulting beer. The biggest difference being that my beer just tastes cleaner.

Fwiw, I use the mr. Malty calculator religiously to determine my pitch rates.

__________________
on tap: Zoey's Pilsner, Kickback Kolsch, Brown Rye Girl, Killdeer Breakfast Beer
fermenting: Apfelwein
lagering:air...
bottled: Bearskin Rug Barleywine (2010), Siberian Winter RIS (2011)
threeeight is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 04:40 PM   #6
artyboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 266
Default

I don't think that it makes a difference. I usually pitch while my starter is actively fermenting because I always wait till the last minute to make my starters. If it does have enough time to ferment out then I pour off the wort. It doesn't make much of a difference.

__________________
artyboy is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 07:53 PM   #7
no_borders
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: NH
Posts: 119
Likes Given: 2

Default

i think it depends on what the beer is. for ales, i dont really worry about whether i decant or not, that all depends on what kind of time i had (sometimes i forget to make the starter early enough haha) but if its a lager, your going to be making a much larger starter and probably growing at room temp, making all kinds of off flavors you dont want in the beer. for lagers i would most certainly give the starter enough time to fall out so you can pour off the starter wort

__________________
no_borders 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
Yeast starter from washed yeast question... tamoore General Techniques 2 05-01-2010 01:35 AM
Yeast starter and yeast cake question BrosBrew Beginners Beer Brewing Forum 10 04-03-2009 09:32 PM
yeast starter question crayphish Beginners Beer Brewing Forum 3 02-28-2009 04:34 PM
Yeast starter with expired yeast - question rockout Beginners Beer Brewing Forum 10 05-20-2008 04:49 PM
Yeast starter question gnets99 Beginners Beer Brewing Forum 2 06-29-2007 02:52 AM



Newest Threads

LATEST SPONSOR DEALS