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Old 05-31-2009, 04:53 PM   #1
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Default "starter" when using liquid yeast

is it still prudent to use a starter even when the yeast is liquid such as WLP-001?

i'm assuming yes, but that it's also not necessary.

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Old 05-31-2009, 05:14 PM   #2
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A large starter is always the best option, but never a necessity. AFAIK, the only time a starter is not recommended is when using dry yeasts. In that case, you simply use additional yeast packets in lieu of making a starter.

Using a starter is one of the best things you can do for the beer. I've successfully made lots of beer just pitching the yeast directly, but my best have been with the starters. That may only be a coincidence, but the experts pretty much agree that a starter is worth the time and effort.

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Old 05-31-2009, 05:17 PM   #3
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yes, starters are essential for liquid yeasts... supposedly you can pitch the activator packs after they swell, but i (and many others), still like to make a starter... this is a great site for calculating how big of a starter to make:

Mr Malty Pitching Rate Calculator

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Old 06-18-2009, 11:29 PM   #4
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New question with the same topic - I don't have any dme around, can I make starter out of 3/4 cup of sugar with a pint of water?

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Old 06-18-2009, 11:33 PM   #5
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Quote:
Originally Posted by android View Post
yes, starters are essential for liquid yeasts... supposedly you can pitch the activator packs after they swell, but i (and many others), still like to make a starter... this is a great site for calculating how big of a starter to make:

Mr Malty Pitching Rate Calculator
+1 for Mr Malty has tons of great info on starters. It really is the place that made me understand the importance and logic behind the use of a starter.

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Originally Posted by MarkSheffield View Post
New question with the same topic - I don't have any dme around, can I make starter out of 3/4 cup of sugar with a pint of water?
Do not use table sugar or corn sugar to make a starter, the yeast eat those sugars up first, and if you make a starter using those sugars they will be ready to consume those sugars and may have a hard time digesting maltose during fermentation of the wort, I dont know the exact particulars, but I have read it here on HBT many times, do a search on starters and you will run into exaclty why, or someone else will chime in with a better explanation. In any case it is not a good idea to use table sugar or corn sugar for a starter.
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Old 06-18-2009, 11:35 PM   #6
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New question with the same topic - I don't have any dme around, can I make starter out of 3/4 cup of sugar with a pint of water?
No- it'd be better to not make a starter at all than to acclimate the yeast to eating simple sugars.

If you're AG, it's good to always have a pack of DME in the cupboard. I bought a three pound bag a couple of years ago, just for starters.
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Old 06-18-2009, 11:48 PM   #7
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Great - thank you, the explanations made complete sense. I can juggle things to get some DME tomorrow and still be on for brewing Sunday (it's Father's day, you know)

rgds - Mark

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Old 06-19-2009, 05:20 PM   #8
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Heh, 3 lbs of DME is one starter for me Well I make several and can it for later use in 1 qt mason jars.

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Old 06-19-2009, 08:42 PM   #9
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I've pitched from the smack pack onto a bunch of beers and it's been fine. I also make starters for some (and probably will do so more in the future now that I have a 5L flask). For some it seems optional (and you could also run the risk of overpitching), but for bigger beers it's necessary.

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Old 06-19-2009, 10:28 PM   #10
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Originally Posted by YooperBrew View Post
If you're AG, it's good to always have a pack of DME in the cupboard. I bought a three pound bag a couple of years ago, just for starters.
Mash a 1.040 wort. Boil 15 min. NO HOPS. Bottle it in bombers (22oz). No yeast. Use it, later, in place of the DME in your starters. DME is too expensive.
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