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Old 10-20-2008, 10:42 AM   #1
RedOctober
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Default Starter Longevity?

I have a couple of mason jars and was wondering if its possible to make a couple of batches of starter and store it.

I know this can be done, what I dont know is how long it will keep.

Or, Is creating a starter something that should only be done 1-3 days beforehand brewday?

Thanks in advance!

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Old 10-20-2008, 01:46 PM   #2
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Are you proposing making starter wort and storing that or making the wort and then pitching yeast and storing that? I would not recommend storing a yeast starter with active yeast unless you want to get into culturing and slants and...

If you just want to make the wort there are a couple of ways. Boil it up and cool, or what I do, take any leftover wort of a lower gravity lower hopped beer and freeze in mason jars. When you are ready to use it, let it though then reboil to sanitize, cool and pitch.

Another way is to use a pressure steamer/canner to can the jars. Then you do not need to freeze and thaw.

How long they keep? I would probably not let them hang around indefinately. A couple of months perhaps. Fresher is better in all things beer!

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Old 10-20-2008, 02:09 PM   #3
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"I would not recommend storing a yeast starter with active yeast unless you want to get into culturing and slants and..."

This answered my question Thanks for the response.




I just thought that if I plan on doing say 3 kits in 2 weeks maybe I can do just the one starter.

eg: 2 cups dme, 4 cups water.. plus a yeast= 3 starters

Would/Could that work?

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Old 10-20-2008, 02:39 PM   #4
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If you are going to brew back to back you could work it a few ways. Depending on what you are brewing (level of hops, gravity, types of malts used) you could plan it so that you harvest yeast from the fermenter when you transfer. Or yes you could make a large starter, divide it between 3 sanitized mason jars and refrigerate until needed if it will only be a matter of a few weeks.

The only tricky part is coordinating 3 brews that:

a) use the same yeast
and if you are harvesting yeast
b) have similar gravities or progressively higher and not lower (higher alcohol stresses the yeast for subsequent brews)
c) not too hoppy for the initial brews (high hopping stresses the yeast for subsequent brews
d) lighter to darker SRM (you do not want to use the yeast from something with dark roasted malts for a lighter brew)

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Old 10-20-2008, 02:56 PM   #5
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Is it nessesary to make a starter 1-3 days in advance, or can one make a starter and add it to the wort right away? Using White Labs WLP013.

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Old 10-20-2008, 03:21 PM   #6
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From what I understand mark, most people do it the day before.

But I dont know if thats the rule.

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Old 10-20-2008, 03:58 PM   #7
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So, excuse my ignorance on this, but can I make my 5 gallons of wort, take a pint or so for the yeast starter, and let the wort sit in my primary until the next day or so when the starter is ready to be pitched in? I've only used dry yeast up until this point, but everyone says how much better the vials are, so I'm taking the next step.

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Old 10-20-2008, 04:20 PM   #8
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using only the dry yeast, (from what I understand) is pefectly ok. There are plenty of cells in the dry yeast.

using a starter starts fermentation faster/better but your dry yeast will do just fine by itself



look here

http://www.homebrewtalk.com/f13/start-starter-faq-2270/

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Old 10-20-2008, 04:37 PM   #9
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Fourteen Essential Questions About Yeast Starters by Jamil Zainasheff is pretty much the last word on yeast starters. Very good reading.

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Old 10-20-2008, 06:55 PM   #10
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Chad, thanks for the link. Interesting reading, indeed. Last question on this from me: what type of vessel would be good to make my starter in? I don't have an Erlenmier (sp?) flask. It seems like I need something about a quart or two in volume that can be sealed with a lid or whatever until I'm ready to pitch.

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