UnkleKunkle

Recipes 

What is a starter?

Hammy71

Recipes 

When you buy yeast(....especially liquid yeast), the amount in the vial usually isn't enough for proper fermentation of your beer. So, you make a mini batch of beer to help the yeast multiply.

A great on line book that'll explain it better...

http://www.howtobrew.com/section1/chapter6-5.html

a10t2

Recipes 

How to Brew is a great book, but the first edition is woefully out of date in this area (the current yeast products didn't exist when it was written). Check out Jamil Z's site; the FAQ is a good starting point: http://www.mrmalty.com/starter_faq.htm

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http://seanterrill.com/category/brewing/

JohnnyO

Recipes 

+1

You create a starter with a small amount of water and dried malt extract (exact amount determined by how "big" your starter needs to be).

What happens is the yeast start to eat the sugars in the starter and multiply. The more yeast that you start out with, the better your fermentation will be.

I agree with Hammy71. Check out the Mr. Malty site to get some more detailed information.

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Fermenting: Nothing
Drinking: APA, My Own Personal Helles
On Deck: American Wheat

humann_brewing

Recipes 

it helps to turn over your vehicles engine so that it can continue to run

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

Hammy71

Recipes 

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