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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > I mangled my yeast starter - True story
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Old 05-11-2012, 05:12 AM   #1
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Default I mangled my yeast starter - True story

My first yeast starter. Pretty sure I mangled it. 6 cups of water and 1/1/8 cup of dme. The balance of DME to water just doesn't seem right. It's all ok though, because I'm finishing a Stone RIS and have a Black Boss porter in the fridge

Seriously though, did I screw the pooch?

I added 1 pouch of Wyeast 1728 to this to retry an imperial stout that got infected.

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Old 05-11-2012, 05:25 AM   #2
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metric its 10ml volume to 1g dme, so 2L (2000ml) Starter needs 200g dme, standard is around 6oz dme for 2 quarts

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Old 05-11-2012, 05:30 AM   #3
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Your starter is fine, if my math was right. You got about 170 grams dme for 1.4 liters of water. Slightly high gravity for a starter, but it is going into a big beer also. The lttle guys should feel right at home.

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Old 05-11-2012, 05:47 AM   #4
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Quote:
Originally Posted by IsoSacch View Post
high gravity for a starter, but it is going into a big beer also. :
Not to be argumentative, but, my understanding is that this is untrue. Yeast starters should be done at an "optimal" SG, regardless of what the SG of the beer it is intended for will be. Correct me if I'm wrong.
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Old 05-11-2012, 05:54 AM   #5
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Quote:
Originally Posted by astronomical View Post
Not to be argumentative, but, my understanding is that this is untrue. Yeast starters should be done at an "optimal" SG, regardless of what the SG of the beer it is intended for will be. Correct me if I'm wrong.
Good question. I've heard both tales. One says for a starter you want a 1.040 - 1.020. The other says you want a higher gravity for bigger beers so they don't get shocked when they're dropped into a giant pool of sugar. I'm all ears.
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Old 05-11-2012, 05:58 AM   #6
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I just finished the starter about an hour and a half ago though, so I can still boil and add more water. How much water should I add?

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Old 05-11-2012, 06:03 AM   #7
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Quote:
Originally Posted by astronomical

Not to be argumentative, but, my understanding is that this is untrue. Yeast starters should be done at an "optimal" SG, regardless of what the SG of the beer it is intended for will be. Correct me if I'm wrong.
Correct. The yeast in a starter should be optimum, no stress, that's why stir plates are good, builds healthy yeast cell walls with high oxygen rates, low alcohol so no stress, and optimum temperature which apparently is around 95 degrees for yeast (altho the beer would turn out terrible if you drink it) but you want happy cells in a starter, they will get stressed in a big beer so you don't wanna start them off unhappy (they aren't intellegent life forms that can learn stress management like we can lol)

All that being said, your starter will be ok, you over estimated the dme addition but probably won't stress the yeast too bad, but next time be more cautious. Happy yeast makes great beer, (except my hefeweizen which I'm trying to make unhappy yeast for great beer but that's another story)
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Old 05-11-2012, 06:09 AM   #8
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It should have been 1.5 cups DME in 6 cups of water.... You're probably a bit under 1.040. If anything you need more DME, not more water. I say leave it.. It should be fine

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Old 05-11-2012, 06:15 AM   #9
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Its a somewhat dry boring video but packed full of valuable info, watch it when your bored or play it on repeat while asleep (joking lmao) video is long (37ish minutes) but you will walk away with a lot of knowledge straight from wyeast themselves...I learned from it
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Old 05-11-2012, 06:37 AM   #10
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I added about 1 1/2 cups of water. Hope I didn't ruin it.

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