Kord78
Active Member
Background: I have brewing now for about 2 years; made the switch over to all grain about 6 months ago.
I have done some reading, though it has been a while now so I should go back and reread, but I seem to recall that making larger starter batches for bigger beers should utilize the same stuffs that will be going into the beer. Doing this will make it so that the yeasties are acclimated to the conditions that you will be pitchign them into and thus they will not need to change their structural make-up to accomodate a new environment - i.e. they will just be able to get right down to business rather than wasting time and energy to acclimate.
Question: So I am wondering how the yeast starters work. Should I calculate a tiny batch of the brew that I will be doing and:
1) run that through, making let's say a 1 gallon batch
2) then pitch a single pack (be it dry or wet) into that and let it go for a few
days
3) force chill it to calm the yeasties down
4) then drain off the excess liquid, bring the temp back up to the temp of the
big batch and pitch that
That seems like a lot of work, albeit fun and interesting, to get a larger batch of yeast.
Thanks in advance!!
P.S.: I'm running a Dbl Chocolate Stout, then a Wit, and then Vanilla Bourbon Porter.....which will all be in my newly built (90% complete) 8 keg keezer The liver is gonna need to work overtime this spring!
I have done some reading, though it has been a while now so I should go back and reread, but I seem to recall that making larger starter batches for bigger beers should utilize the same stuffs that will be going into the beer. Doing this will make it so that the yeasties are acclimated to the conditions that you will be pitchign them into and thus they will not need to change their structural make-up to accomodate a new environment - i.e. they will just be able to get right down to business rather than wasting time and energy to acclimate.
Question: So I am wondering how the yeast starters work. Should I calculate a tiny batch of the brew that I will be doing and:
1) run that through, making let's say a 1 gallon batch
2) then pitch a single pack (be it dry or wet) into that and let it go for a few
days
3) force chill it to calm the yeasties down
4) then drain off the excess liquid, bring the temp back up to the temp of the
big batch and pitch that
That seems like a lot of work, albeit fun and interesting, to get a larger batch of yeast.
Thanks in advance!!
P.S.: I'm running a Dbl Chocolate Stout, then a Wit, and then Vanilla Bourbon Porter.....which will all be in my newly built (90% complete) 8 keg keezer The liver is gonna need to work overtime this spring!