How to make a yeast starter - Pictorial - Page 26

Bierliebhaber · 12-15-2011, 04:42 PM

Quote:

Originally Posted by HItransplant

Can someone tell me if the temp you ferment your starters at matters.

In other words, if I ferment my starter too warm, will the subsequent generations of yeast be "stressed," and more likely to generate off flavors?

Yes, it does matter.

Now, how much it matters depends on your starter-pitch method. If you're letting the starter ferment completely, chilling, and decanting, then it's not as significant an issue. BUT if you are beginning your starter 12-18 hours prior to pitch (recommended for better initial performance, but not necessarily as convenient), you will definitely want to run your starter at the same temp as the wort you will be pitching to.

Also, many questions about yeast pitching/starters are a matter of making beer, good beer, better beer, and great beer. You may get good results with one method and be happy. You also may get great results by refining your process--we all have areas we could refine. No matter the method, I would recommend running your starter as close to pitching temp as possible.

dizzle · 12-21-2011, 03:11 AM

Thanks so much for this thread. I did my first yeast starter Friday night for my Saturday brewing. I made a 1 liter starter using WLP005, and after I pitched it was rocking about 4 hours later. For some reason I thought it would be difficult or a pain in the ass but it was super easy. I can't wait to try this batch!

fldriver · 12-21-2011, 05:19 PM

Quote:

Originally Posted by dizzle

Thanks so much for this thread. I did my first yeast starter Friday night for my Saturday brewing. I made a 1 liter starter using WLP005, and after I pitched it was rocking about 4 hours later. For some reason I thought it would be difficult or a pain in the ass but it was super easy. I can't wait to try this batch!

Yes it is a big help. I too am getting ready to make my first 1.070 beer and need to make a starter. Seems pretty straightforward once you read the thread once or twice.

**Jukas** · 01-17-2012, 04:46 AM

Thanks so much Deathbrewer for a great thread. I had always through I needed a stir plate and flask and voodoo to make a good starter. A few days ago I followed this thread and made one in a growler that I pitched last night into a batch of skeeter pee.

Less than 12 hours later and it was chugging away like crazy, which was great considering how lemon juice can effect fermentation.

Zak · 01-17-2012, 05:44 AM

Sorry for the noob question, but is liquid yeast needed for a starter or can dry yeast be used?

**Aschecte** · 01-17-2012, 11:38 AM

Quote:

Originally Posted by Zak

Sorry for the noob question, but is liquid yeast needed for a starter or can dry yeast be used?

Dry yeast has a much higher cell count an there is really no need to step up dry yeast with a starter. Liquid yeast does need a starter especially if it towards it's experation or has been stored improperly.

**DeathBrewer** · 01-17-2012, 03:00 PM

You can make a starter with dry yeast, but it's not necessary. There are enough live yeast cells in dry yeast to do the job. It could give you a faster start, but is not necessary for propagation.

For dry yeast, just open and pitch. I don't even recommend re-hydrating the yeast. It's too easy to get the temperature wrong and shock the yeast.

Bierliebhaber · 01-17-2012, 05:11 PM

If you're using dry yeast, it's much, much, much faster, easier, and probably cheaper to just use more packs of dry yeast. And with proper rehydration (best to follow directions from yeast distributor's website--much more detailed and sometimes yeast strain specific) your fermentation should kick off just fine. Wort rehydration will shock the yeast more than being a few degrees off following the direction of the distributor. If you pitch directly from sachet to wort (a perfectly acceptable method), it wouldn't hurt to add another sachet of yeast to account for reduced cell count.

Grubba · 01-24-2012, 11:28 PM

I'm doing a partial-mash 5 gallon IIPA tomorrow night and made my first ever yeast starter about an hour ago. I have a few questions:

- Do I need to step it up like described in the OP? If yes, do I have enough time if I'm planning on being ready to pitch in roughly 28-30 hours?

- When I make the "step up" wort can I just cool it down and add it to the existing starter? The OP made it seem like I should poor the existing starter into a new vessel that contains the new larger wort

- Do I have to make a larger wort for stepping it up, or can I just do another 800ml one? (2c water 1/2c DME)

BlainD · 01-25-2012, 01:11 AM

Quote:

Originally Posted by Grubba

I'm doing a partial-mash 5 gallon IIPA tomorrow night and made my first ever yeast starter about an hour ago. I have a few questions:

- Do I need to step it up like described in the OP? If yes, do I have enough time if I'm planning on being ready to pitch in roughly 28-30 hours?

- When I make the "step up" wort can I just cool it down and add it to the existing starter? The OP made it seem like I should poor the existing starter into a new vessel that contains the new larger wort

- Do I have to make a larger wort for stepping it up, or can I just do another 800ml one? (2c water 1/2c DME)

I just made my first starter for an IPA min mash 5 gallon exactly as instructed on this post,let it sit room temp for about 24 hours, and I had vigorous fermentation about 12 hours after pitching. I was super happy with the results.