Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How to make a yeast starter - Pictorial
Reply
 
LinkBack Thread Tools
Old 08-10-2011, 11:58 PM   #231
Ken1010
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Knoxville, Tn
Posts: 12
Default

I am brewing Hefeweizen Ale. It is an extract kit with all LME and liquid Yeast(White Labs 300). Was planning on making a starter but no DME
in kit. Can you make a starter using LME.
This is my 4th brew ever and I have never made a starter.

__________________
Ken1010 is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 03:23 AM   #232
kapbrew13
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: somerset, NJ
Posts: 1,384
Liked 41 Times on 33 Posts

Default

Quote:
Originally Posted by Ken1010
I am brewing Hefeweizen Ale. It is an extract kit with all LME and liquid Yeast(White Labs 300). Was planning on making a starter but no DME
in kit. Can you make a starter using LME.
This is my 4th brew ever and I have never made a starter.
Sure. Just make your starter wort 1.040.
__________________
kapbrew13 is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 04:54 AM   #233
Ken1010
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Knoxville, Tn
Posts: 12
Default

Thank you. Proportions: 4 to 1). 2 cups water to 1/2 cup LME. Does that sound close? I appreciate the info.

__________________
Ken1010 is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 05:44 AM   #234
Bierliebhaber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Portland, Oregon
Posts: 444
Liked 83 Times on 42 Posts
Likes Given: 27

Default

I was going to say 4oz by weight to a quart. I dont know what that works out to in volume. It's best to measure you malt by weight. But I think you would be fine with a pint starter: 2oz of LME to a pint. I can't be sure and it's rather rough, but I think that works out to be 1/4 cup LME to 2 cups water. For a hefe, you just want to ensure the viability of your yeast. A small starter and you're good to go. Wlp 300 is a vigorous fermenter and a little underpitch will help bring out the hefe flavors, as well as a warm ferment (68-70F)...that means pitching at 65F.

__________________
Bierliebhaber is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2011, 11:59 AM   #235
pola0502ds
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Posts: 832
Liked 2 Times on 2 Posts

Default

Does it REALLY matter how soon make or how long you let your start sit before you use it?

I hear people say make and use within 36-48? I don't get it, making a starter is just like making beer. All your doing is "harvesting" the yeast from your starter. I would like to make my starters a week a head of time.

Any problem with that?

__________________
pola0502ds is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2011, 12:17 PM   #236
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

Quote:
Originally Posted by pola0502ds View Post
Does it REALLY matter how soon make or how long you let your start sit before you use it?

I hear people say make and use within 36-48? I don't get it, making a starter is just like making beer. All your doing is "harvesting" the yeast from your starter. I would like to make my starters a week a head of time.

Any problem with that?
Could be wrong but if you wait a week the yeast will process all sugars in that time then they will go dormant after all energy is used up. I believe you still want the yeast to be active so they don't go back into the adaptive stage if they're active they will just go straight into using the sugars in your wort which is what you want.
__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2011, 12:19 PM   #237
pola0502ds
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Posts: 832
Liked 2 Times on 2 Posts

Default

See, thats my point. Say you brewed a batch a beer and fermented it out. After you rack you wash the yeast and use that for the next batch. At that point the yeast is still dormant? People wash and use yeast from previous batches all the time.

__________________
pola0502ds is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2011, 12:21 PM   #238
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

Quote:
Originally Posted by pola0502ds View Post
See, thats my point. Say you brewed a batch a beer and fermented it out. After you rack you wash the yeast and use that for the next batch. At that point the yeast is still dormant? People wash and use yeast from previous batches all the time.
yes they do but you need to make a starter from the washed yeast .... hence you are bringing it back up to speed you shouldn't just pitch washed yeast it's not as viable.
__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2011, 01:49 PM   #239
bmock79
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: dayton, ohio
Posts: 257
Liked 2 Times on 2 Posts
Likes Given: 3

Default

Fwiw, the searches I did on the same subject I found there was no problem doing a starter ahead of time.

There are a ton of threads on this site answering that very question.

__________________
bmock79 is offline
 
Reply With Quote Quick reply to this message
Old 08-13-2011, 11:36 AM   #240
koerd85
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: islip, ny
Posts: 133
Default

has any bunny tried making a yeast starter with wort? I have and alls i did was: take out one cup of wort after it came to boil, then let it cool, add the yeast to that cup and finally after the wort did its full boil and cooled i added the starter. Fermentation was vigorous
after just 8 hours.

Making a starter with hops included can help the yeast "acclimate"

__________________
koerd85 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
rehydrate yeast or make starter? limey lou Extract Brewing 10 04-22-2013 07:44 PM
How do I make a yeast starter? mayday1019 Beginners Beer Brewing Forum 6 05-23-2010 01:58 PM
I want to make a yeast starter carolinaeasy Fermentation & Yeast 5 10-30-2009 02:34 PM
Should I make a yeast starter? billymeter Beginners Beer Brewing Forum 5 08-25-2009 04:18 PM
To make a yeast starter or not to make a yeast starter...? bernerbrau General Techniques 8 10-03-2008 09:37 PM