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Old 11-28-2012, 05:53 PM   #11
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I think if you are pitching yeast into unboiled wort and then boiling it, you are screwing up royally! Yes, starters are super easy but this advice is just plain wrong! To make a starter add 4 cups water/1 cup DME and boil for 10 min. Cool to 70F-ish transfer into a jar or something and shake it everytime you walk by it. 24 hours later you have a perfect ~1 liter starter. Nothing to it.
I'm not boiling the starter
I'm saying I make the starter while I boil and chill the wort.
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Old 11-28-2012, 06:01 PM   #12
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I'm not boiling the starter
I'm saying I make the starter while I boil and chill the wort.
haha I understand that. But somebody that didn't know howto make a starter wouldn't
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Old 11-28-2012, 06:16 PM   #13
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I'm not boiling the starter
I'm saying I make the starter while I boil and chill the wort.
So are you making a starter while brewing? I would think it needs a good 24 hours minimum to reproduce and make enough happy yeast cells that they'll just go in and attack that wort making delicious beer. Of course my first starter was made 24 hours ago and is sitting around looking dead so Im no expert.

As to the OP, I would tend more towards some of the posts recommending you go dry yeast for now. It's just one more variable to figure out and learn about. At this point you should focus on process, sanitation, fermentation temps, etc. If you want to go liquid yeast, go for it, it's not that hard or complicated. But if this business about starters has you wondering and asking questions....well then I would go dry yeast, and while that one is fermenting you can look up more.
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Old 11-28-2012, 06:19 PM   #14
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Good advice from Odin. Or just buy a Wyeast smack pack and smack it. There was a time that I never made starters, I just added the smacked pack once the wort cooled down to pitching temps. Simple. I'm not saying it's ideal, but it's beer man. Just make it. If you screw up, you still get beer!

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Old 11-28-2012, 06:23 PM   #15
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I don't have numbers to back it up. But I know a 2 hour starter makes good beer and starrts fermenting quickly after pitching.

I was taught/told that doing it as I described gives the yeast a low gravity environment of identical sugars.

There will be "some" growth for sure. I believe it will be a fair amount, and guess it is substantial (why I said double).

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Old 11-28-2012, 06:35 PM   #16
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I don't have numbers to back it up. But I know a 2 hour starter makes good beer and starrts fermenting quickly after pitching.

I was taught/told that doing it as I described gives the yeast a low gravity environment of identical sugars.

There will be "some" growth for sure. I believe it will be a fair amount, and guess it is substantial (why I said double).
Sounds like another yeast experiment for Woodland Brewing.
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Old 11-28-2012, 06:47 PM   #17
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At 2 hours, I wouldn't call it making a starter, I would call it wasting time and precious wort. I'm sure you make great beer, but it would probably be just as good if you skipped the 2 hour yeast thing. I'm not knocking your process, just your nomenclature. A yeast starter is meant to check yeast viability and/or increase the cell count, I don't think you will accomplish either in just 2 hours. Depending on the differences in temperature, pH and sugar concentrations, it could take the yeast 2 hours just to get over the environmental change and get to work. But, if it works for you then stick with it.

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Old 11-29-2012, 12:16 PM   #18
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+1 on sticking with dry for a little while and working on process. Once you are comfortable with the other variables, from the wort creation to the fermentation, step up to starters and taste the difference for yourself. I find the incremental "wow, it got even better when I did this" revelations as you try your next batch where you ironed out/improved a specific aspect of the process to be satisfying and rewarding. Tasting the difference made by changing one thing really helps you learn why things are done the way they are.

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Old 11-29-2012, 12:42 PM   #19
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I disagree with sticking to the dry yeast. There is nothing hard in making a starter.

I also disagree with a 2 hour starter, that to me sounds more like you're waking up your yeast and getting them started for the wort. You won't have the proper pitching rate at 2 hours.

I'll use MrMalty or Beersmith to give me an idea as to the size of a starter I need to make. I'm made all my starters without a stir plate (though I am getting one for xmas . I make them 3-4 days in advance depending on the starter. Usually it's 48 - 72 hours in the starter then I crash cool it to get them to drop out. On pitching day I bring it back to room temperature, decant off the yeast cake and pitch the yeast.

Many parts of brewing take time to master, I would not wait until you get them all right all the time. Sanitization is easy...sanitize everyting. Then when it comes to milling, mashing, sparging, boiling..... You'll get the hang of it with every brew you make.

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