DoubleAught

Recipes 

I made a 1L yeast starter the other day for a big beer I am brewing today. Normally I make small starters and just dump the whole thing into the cooled wort with no adverse effects. I do not want to dump this bigger starter into the wort and am curious of the process of decanting a starter.

Do I only really need the cake, or do I need some of the liquid as well?

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In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.

DakotaRules

Recipes 

Leave a little bit of the liquid to get the yeast cake pourable. You'll dump off most if the liquid off.

DoubleAught

Recipes 

sounds good, thanks!

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In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.

bruin_ale

Recipes 

1L is a big starter? How small are your regular starters if 1L is a "big" starter?

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San Jose Homebrew Club - The Grain Trust

DoubleAught

Recipes 

Did I say big starter? No I said "bigger" starter. I know 1L isn't a big starter, but thanks for going off-topic.

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In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.

NordeastBrewer77

Recipes 

after the starter is done fermenting, fridge it over night to knock the yeast down. on brew day, take it out, decant almost all of the 'beer' leaving just enough to swirl the yeast into suspension, allow the slurry to come up to temp as you brew, then pitch.

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The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:

Originally Posted by yeoitsmatt can i drink this? I mean. Im gunna. But is it fine?

Quote:

Originally Posted by yeoitsmatt it's not a barley wine. it's an ale.

Quote:

Originally Posted by bottlebomber Have you seen the price of ketchup lately? And I'm not talking Heinz.

Pezman1

Recipes 

I'm confused also. How big a starter are you talking about?
Pez.

DoubleAught

Recipes 

Thanks for that, I wasn't aware of that process. This place is invaluable.

__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.

DoubleAught

Recipes 

I learned that for beers under 1.060 OG to use 600ml with 3 oz of DME for a starter. The one I'm brewing today is 1.080, so I doubled the DME but my starter flask is only a 1L so thats as much water as I used.

I may be incorrect, but I've never had a problem with these techniques. If there is a better technique I'd be interesting in knowing.

Thanks

__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.

NordeastBrewer77

Recipes 

i use this site to figure how large of a starter i need for a brew. to make the starter i use 1 g extra light DME per 10 ml of wort. (so 100 g for a 1 L starter, etc.) the 1 g /10 ml ration will get you around ~1.04 for your starter, which is considered the ideal gravity.

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:

Originally Posted by yeoitsmatt can i drink this? I mean. Im gunna. But is it fine?

Quote:

Originally Posted by yeoitsmatt it's not a barley wine. it's an ale.

Quote:

Originally Posted by bottlebomber Have you seen the price of ketchup lately? And I'm not talking Heinz.