The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Yeast Starter Timing Sound Right

Reply
 
LinkBack Thread Tools
Old 02-07-2012, 01:28 PM   #1
gavball6
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
gavball6's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Willow Grove, PA
Posts: 310
Liked 24 Times on 14 Posts
Likes Given: 3

Default Yeast Starter Timing Sound Right

Hi everyone,
I am going to try and brew the NB Bourbon Barrel Porter (extract w/grains) on Thursday night and wanted to get everyone's opinion on this timing for my yeast starter. I am using Wyeast 1728 (Scottish Ale) and plan on making a 1.75L starter with occasional swirling (no stir plate yet).

Tuesday @ noon - Remove smack pack from fridge
Tuesday @ 6 pm - Smack that pack!
Tuesday @ 10 pm - Pitch yeast into starter
Wednesday @ 8 pm - Move starter to fridge (cold crash)
Thursday @ 6 pm - Pull from fridge (bring to room temp)
Thursday @ 10 pm - Decant and pitch into wort

Does that seem right to everyone? Thanks for humoring a noob on this one!

__________________
gavball6 is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2012, 01:38 PM   #2
homebrewdad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Birmingham, AL
Posts: 3,023
Liked 316 Times on 236 Posts
Likes Given: 226

Default

Sounds good to me. I just used the same yeast two weeks ago. Did my starter on Tuesday, decanted/pitched on Saturday.

Had to remove my airlock on Sundar, due to explosive fermentaton.

__________________
Homebrew Dad - blogging about making my own beer and raising a lot of kids.
Check out the priming sugar calculator and the beer calorie calculator.

Fermenting: nothing
Lagering: Swarthy Satyr (traditional bock)
Bottled: Royal Goblin (Hoppy Hobgoblin rendition), Treasure Type "T" (oatmeal toffee stout), Enchantress (big Irish red ale), Frostfire (Oktoberfest), Thundersmoke brown ale
homebrewdad is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2012, 01:47 PM   #3
lowtones84
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Montclair, New Jersey
Posts: 1,039
Liked 65 Times on 57 Posts
Likes Given: 165

Default

I'm not an expert by any means, but I like pouring off the excess liquid while it's still cold, because this keeps the yeast cake on the bottom nice and tight. Just a small piece of advice, and only my opinion. Good luck!

__________________
lowtones84 is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2012, 01:57 PM   #4
mightynintendo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
mightynintendo's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Raleigh, NC
Posts: 2,583
Liked 94 Times on 80 Posts
Likes Given: 57

Default

Yeah pull it out of the fridge, let it sit on the counter for 10 minutes and then decant while it's still cold.

I'm of the opinion that 24 hours in the fridge is not long enough to pull all the yeast out of suspension. With that short a time, my advice is to pitch the whole starter. I'm sure someone else has a different opinion BUT, you are going to be slightly under-pitching anyway according to both Mr. Malty and the Wyeast website. Because of this I would think you would want as much yeast possible out of your starter and unless you let it sit for a couple days in the fridge, you're going to leave some behind when you decant.

__________________
mightynintendo is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2012, 02:02 PM   #5
atom
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2011
Location: York, PA
Posts: 608
Liked 113 Times on 59 Posts
Likes Given: 16

Default

you can smack the pack as soon as you take it out of the fridge. no need to wait 6 hours...

__________________
atom is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2012, 02:04 PM   #6
mightynintendo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
mightynintendo's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Raleigh, NC
Posts: 2,583
Liked 94 Times on 80 Posts
Likes Given: 57

Default

Actually there is no need to smack the pack at all. It's completely unnecessary unless you plan on NOT making a starter and are just pitching strait from the pack.

__________________
mightynintendo is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2012, 02:12 PM   #7
atom
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2011
Location: York, PA
Posts: 608
Liked 113 Times on 59 Posts
Likes Given: 16

Default

Quote:
Originally Posted by mightynintendo View Post
Actually there is no need to smack the pack at all. It's completely unnecessary unless you plan on NOT making a starter and are just pitching strait from the pack.
but that's part of the fun of a smack pack...watching it swell up...
__________________
atom 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
Yeast starter - should I pitch entire thing or just yeast sediment? cincybrewer Beginners Beer Brewing Forum 20 12-30-2011 09:31 PM
Yeast Starter Blowout - Is my yeast still suitable to pitch? DonnieZ Beginners Beer Brewing Forum 17 11-13-2011 06:27 PM
Starter Timing smmcdermott Beginners Beer Brewing Forum 19 03-22-2010 11:00 PM
Poor yeast starter OR no yeast starter? amh0001 Beginners Beer Brewing Forum 1 11-26-2009 11:40 AM
Yeast Starter for past-expiration yeast beutinbrew Beginners Beer Brewing Forum 9 09-25-2008 08:06 PM