Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

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


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Yeast Starters
Reply
 
LinkBack Thread Tools
Old 12-31-2010, 03:33 AM   #1
noreaster40s
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 93
Default Yeast Starters

I've been brewing pretty steady for a couple years now and am still learning. During all that time I've never used a yeast starter. I brew in 5 gallon batches both extract and all grain and have been using mostly liquid yeasts. I've often wondered about using a yeast starter but from what I've read I shouldn't need to for 5 gallon batches as long as it's not a real high gravity beer.

So what does everyone else do and why? Do most of you use starters just to be sure everything is ok? I don't believe I've had any issues with my fermentation that I'm aware of so am wondering if I should even worry about this. Thanks.

__________________
noreaster40s is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2010, 03:54 AM   #2
Scut_Monkey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pittsburgh, Pennsylvania
Posts: 2,685
Liked 13 Times on 13 Posts

Default

Anytime I'm using liquid yeast I use a starter. I find that I get a faster starting ferment and a cleaner beer in the end. The main reason I use them are to increase the cell count to the proper pitching level. Additionally, you will find that the viability of a vial of yeast drops relatively quickly. A starter counteracts this. The best source for determining pitching rates and if you need is a starter is below.

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

__________________
Scut_Monkey is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2010, 02:19 PM   #3
DrawTap88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Joliet, IL
Posts: 1,074
Liked 9 Times on 9 Posts
Likes Given: 10

Default

+1 to everything Scut Monkey said. Another advantage of using a starter is to help control esters and/or beer flavors. With my hefe's I've been doing a proper starter with the calculations at mrmalty.com and not getting the flavors I want, so now I can fiddle around with the pitch rate to see if I can get the flavor I want by "beating up on the yeast count."

__________________

Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

DrawTap88 is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2011, 07:32 PM   #4
noreaster40s
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 93
Default

OK, I did my first starter the other day. After 24 hours I put it in the 'fridge and the yeast settled to the bottom of the jug. Today I'm brewing and took it out to warm up to room temp while I brewed. In the process of warming up it the wort that was on top became cloudy again, almost like the yeast started working again. Is this normal? I'm just going to pour the whole starter in the brew wort once it's cooled down enough. This shouldn't be a problem, should it? Thanks.

__________________
noreaster40s is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2011, 10:48 PM   #5
DrawTap88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Joliet, IL
Posts: 1,074
Liked 9 Times on 9 Posts
Likes Given: 10

Default

No problems at all there. You are correct in that the yeast started working again.

__________________

Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

DrawTap88 is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2011, 01:49 AM   #6
BeernuT100
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Conway, AR
Posts: 216
Liked 1 Times on 1 Posts
Likes Given: 14

Default

Tells us that you should have given it more time to grow. My starters will stay on the stir plate a minimum of 24 and max of 48.

-bn

__________________
Quote:
Originally Posted by Laughing_Gnome_Invisible View Post
You can save on toilet paper by using both sides.
BeernuT100 is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2011, 01:36 PM   #7
noreaster40s
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 93
Default

I did let it grow for 24 hours before putting it in the 'fridge and sloshed it around a few times to make sure it had oxygen. Yesterday I poured the whole thing into the wort. This morning not alot is happening but I think it's because I over cooled the wort with my chiller yesterday and it's been cool in the house. (Maybe 66 degrees or so). I can see the yeast on the bottom of the fermentor so I'm going to give it a stir and put the fermentor closer to a warmer spot to warm it up some. I think it'll be ok.

__________________
noreaster40s 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
6 month old LME for yeast starters Pivzavod Fermentation & Yeast 1 03-13-2010 05:53 PM
Mr. Malty and yeast starters Dave258 Fermentation & Yeast 13 01-22-2010 07:07 PM
Big-ass yeast starters beltbuckle Fermentation & Yeast 9 10-09-2009 06:13 PM
Yeast Starters - When to pitch theacolyte Fermentation & Yeast 1 10-04-2009 06:59 PM
Yeast Starters, a must for certain styles? Graeme Fermentation & Yeast 10 09-17-2009 11:23 PM



Newest Threads

LATEST SPONSOR DEALS