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dunnright00 · 07-03-2011, 05:01 PM

On #3, that's what I assumed, but now I ask, how do you take a gravity reading without a refractometer? I've only got a 1.5-2 liter starter. My hydrometer flask will take up a bunch of that volume, and then twice? Not to mention how do I syphon the liquid?

commonsenseman · 07-03-2011, 06:18 PM

I use a turkey baster, tip the jug to the side & am ridiculously careful with sanitation. I return the sample when I'm done.

**Aschecte** · 07-03-2011, 06:50 PM

Quote:

Originally Posted by dunnright00

On #3, that's what I assumed, but now I ask, how do you take a gravity reading without a refractometer? I've only got a 1.5-2 liter starter. My hydrometer flask will take up a bunch of that volume, and then twice? Not to mention how do I syphon the liquid?

I always account for this when making my starter it's bigger than needed and I adjust dme - h2o ratio accordingly.Then before I pitch my yeast pour a decent amt of wort into my hydro flask and take a reading.when I pitch my yeast into the starter I make sure to have the proper liquid amt in the flask ( per mr.malty). I also cold crash then decant at completion into my hydro flask and take my final gravity.

pola0502ds · 07-05-2011, 01:44 PM

So this is what i did to make a yeast starter, let me know if there is any problem with this. I brewed 2 batches yesterday so i wanted to make (2) 4 quart starters. So I made 8 quarts and fermented them in a carboy. On brewday I crash cooled them, a few hours later everything settled, removed most of the liquid and then i pitched the slurry.

Any problems doing it this way?

ACESFULL · 07-05-2011, 02:19 PM

Quote:

Originally Posted by dunnright00

I got a question for you....

I've heard several times that Krausen is not a measure of yeast activity, that different strains will produce large amounts of foam, while others will produce hardly any.

Also, one of the purposes of making a starter is to make sure that the yeast is good, and you're not pitching a batch that will not grow.

So my question is, how do you know that the yeast is good? I have a starter, it's been almost 24 hrs, and there's very little to no foam on top. I'm sure it's ok, the production date tells me it was packaged less than a month ago, but I was just curious what the telling signs are.

Quote:

Originally Posted by Aschecte

That's a great question.... IMHO I guess there has to be some activity even when I used Ec-1118 I had some activity and this yeast is known for low krausen but it did have the ferm bubbles going on. #2 you should end up with more yeast ( visibly) and #3 check your gravity if you started with 1.040ish and it didn't move your yeast is bad you should have a lower fg.

This is interesting... I read thru most of this thread prior to making a starter on Friday for a Sunday brew day. White Labs WLP300 Hefe yeast. Used the method pictured in the OP with the DME to H20. Placed it in a sanitized growler with foil on top also sanitized. It was in there for close to 48 hours. Now what I read that this particular strain of yeast is very active with Krausen. I got nothing prior to pitching. Didnt think much about it based on the DME to H2O levels - I was thinking I am trying to double to yeast. Well brewed Sunday morning cooled the wort as normal pitched the whole started roughly 32oz. and I have yet to see any action from the frementer. The last batch I had a smack pack and had action in less then 12 hours. Not sure I should worry yet. The kit came from AHS while its summer and was hot I am starting to think that I may have bad yeast. I also know that it can take up to 72 hours. Just reading this made me worry a bit.l

**Aschecte** · 07-06-2011, 01:17 PM

Quote:

Originally Posted by ACESFULL

This is interesting... I read thru most of this thread prior to making a starter on Friday for a Sunday brew day. White Labs WLP300 Hefe yeast. Used the method pictured in the OP with the DME to H20. Placed it in a sanitized growler with foil on top also sanitized. It was in there for close to 48 hours. Now what I read that this particular strain of yeast is very active with Krausen. I got nothing prior to pitching. Didnt think much about it based on the DME to H2O levels - I was thinking I am trying to double to yeast. Well brewed Sunday morning cooled the wort as normal pitched the whole started roughly 32oz. and I have yet to see any action from the frementer. The last batch I had a smack pack and had action in less then 12 hours. Not sure I should worry yet. The kit came from AHS while its summer and was hot I am starting to think that I may have bad yeast. I also know that it can take up to 72 hours. Just reading this made me worry a bit.l

couple of things I need to put my .02 in on. I'm sure the op's method will work but I do a couple things differently that may help. #1 for every 4 liters use 1 cup of dme or for a 2 liter starter use 1/2 cup or for 1 liter starter use a 1/4 cup basically a 4:1 ratio water to dme mix. This will give you a SG of 1.044 which is great to grow your yeast without putting too much stress on them. #2 IMO don't use an airlock reason being yeast in this stage need oxygen to grow putting an airlock on prevents this ( yes I know airating prior to locking does this also, but not nessasarily enough) I use a sanitized foam stopper but a piece of sanitized foil will work just as well to et oxygen in but keep bacteria out. hope this might help.

ACESFULL · 07-06-2011, 02:23 PM

Quote:

Originally Posted by Aschecte

couple of things I need to put my .02 in on. I'm sure the op's method will work but I do a couple things differently that may help. #1 for every 4 liters use 1 cup of dme or for a 2 liter starter use 1/2 cup or for 1 liter starter use a 1/4 cup basically a 4:1 ratio water to dme mix. This will give you a SG of 1.044 which is great to grow your yeast without putting too much stress on them. #2 IMO don't use an airlock reason being yeast in this stage need oxygen to grow putting an airlock on prevents this ( yes I know airating prior to locking does this also, but not nessasarily enough) I use a sanitized foam stopper but a piece of sanitized foil will work just as well to et oxygen in but keep bacteria out. hope this might help.

I will look into this method for my next batch. I was worried about this but yesterday afternoon the airlock took off. Pulled the lid off the fermenter and I had a nice krausen forming. All is well.

Zoltanar · 07-14-2011, 07:56 PM

I used a WhiteLabs yeast and made a starter, which turned out pretty good.
When pitched, the action started pretty fast, and it was bubbling like I have never seen before. So the starter method explained at the begining of this post was just great! Thanks a lot for sharing!

Now this brings a question. The WhiteLabs yeast I buy are almost 1/3 to 1/2 of the cost of a medium grain bill batch.
I would like to reuse some of the tubes I have from previous yeasts, and "replicate" one I just bought so I can reuse it, and cut down on my cost.

Please let me know if the following make sense:
1. Create a normal starter, eventually doubling it or even more.
2. Cold crash it to separate the yeast from the wort, and pour out a good part of the wort
3. Stir the starter and pour it in x number of WhiteLabs Yeast tubes, filling them to about 2/3, recap tight, and store in Kegerator/fridge

(Of course, all things need to be sanitized

)
How long could I keep this in the fridge? It would be kept around 4degs C. - in my kegerator.

Thanks,
Zolt

Vance71975 · 07-14-2011, 08:11 PM

Quote:

Originally Posted by DeathBrewer

i thought this picture might help out some newbies. found it on another forum.

fyi: instead of an airlock you can just use some aluminum foil. swirl the liquid every once in a while to keep those yeast busy.

Awesome!

Jwash1705 · 07-14-2011, 10:57 PM

I came home today to find two fruit flys in my starter which was covered by foil. My question is... Is there any way to save this yeast or should I just cut my losses. Thanks for any help you can give me.