Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > My First Yeast (infection).. or starter
Reply
 
LinkBack Thread Tools
Old 03-16-2011, 04:58 AM   #1
BeerBrods22
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Superior, WI
Posts: 61
Liked 2 Times on 2 Posts

Default My First Yeast (infection).. or starter

So I have a few questions for on my first yeast starters...

I am Brewing:
The Number Eight (Belgium) OG 1.084 -Smack Pack: WYEAST 1762 BELGIAN ABBEY II.
Peat Somked Porter OG 1.062 Washed Yeast 1056 from 2-20-11

1) How early should I get the starter going? (I would like to brew on Saturday)

2) Am I fine to do this without a stir plate? (I was thinkning of growlers)

3) I was planing on 1 cup-ish DME for a 2L starter... Is that right?

Any other suggestions...?

__________________
BeerBrods22 is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2011, 05:36 AM   #2
theredben
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Langley, BC
Posts: 934
Liked 23 Times on 22 Posts
Likes Given: 9

Default

1) Today or tomorrow, just throw it in the fridge when the fermentation is over.

2) Yes, shake it every few hours if you are home to squeeze a few more yeast cells in there if you can.

3) Sounds about right.

__________________
theredben is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2011, 05:42 AM   #3
BeerBrods22
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Superior, WI
Posts: 61
Liked 2 Times on 2 Posts

Default

1) really, back in the frig to go dormant?

Next question...
4) how much of the yeast I washed? (I have 2 pint jars)

5) can I make too big of a starter/or pitch too much yeast?

__________________
BeerBrods22 is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2011, 01:38 AM   #4
theredben
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Langley, BC
Posts: 934
Liked 23 Times on 22 Posts
Likes Given: 9

Default

1) When the starter is finished fermenting you just throw it in the fridge until brewday. That way you can decant the liquid off of the starter.

4) http://www.mrmalty.com/calc/calc.html

5) The only thing wrong with too big of a starter is that you may not get quite as much estery flavour as you hoped. Many flavour compounds are a result of cell division and pitching too high leads to a slightly less flavourful beer.

__________________
theredben 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
Starter question, infection Tall_Yotie Fermentation & Yeast 8 11-29-2010 07:11 PM
Volcanic Starter Step-up... Risk of Infection? Ouroboros Fermentation & Yeast 6 10-01-2010 03:30 AM
Yeast Starter and Infection WhatNotBrewer Fermentation & Yeast 2 10-05-2009 03:10 AM
what is this? yeast or infection? 400d Fermentation & Yeast 5 10-04-2009 06:24 PM
Bad Yeast, Infection, or...? ZachGild Fermentation & Yeast 5 09-21-2009 03:59 AM



Newest Threads

LATEST SPONSOR DEALS