Can yeast starter be made in the carboy?

I'm about to brew my first batch of Kolsch Ale tomorrow and I am going to make the yeast starter now. I'm wondering if I can just make the starter and put it in the carboy so that I don't have to move it and risk contamination. Then when the wort is cooled tomorrow, I can pour it over the yeast.

Thanks for your help.

elayman said:

I'm about to brew my first batch of Kolsch Ale tomorrow and I am going to make the yeast starter now. I'm wondering if I can just make the starter and put it in the carboy so that I don't have to move it and risk contamination. Then when the wort is cooled tomorrow, I can pour it over the yeast.

Thanks for your help.

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You probably could, but contamination concerns wouldn't be a valid reason. There is very little risk of contamination in the starter, particularly if you are boiling in the flask. What I would be more concerned about is pitching too warm of wort onto the yeast. Wort rarely leaves the kettle at the ideal pitching temps.

bottlebomber said:

You probably could, but contamination concerns wouldn't be a valid reason. There is very little risk of contamination in the starter, particularly if you are boiling in the flask. What I would be more concerned about is pitching too warm of wort onto the yeast. Wort rarely leaves the kettle at the ideal pitching temps.

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The reason I asked was also because I do not have a flask/beaker. If I use my thermometer to measure the wort temps, will I be OK? And 70-72*F is the best temp?

I agree with Bottlebomber... but if you're certain your wort is the right temp (65ish will work), go for it!

I am a noob so I hope you can steer me in the right direction. Why is it so difficult to measure the temperature of the wort before adding it to the carboy?

elayman said:

I am a noob so I hope you can steer me in the right direction. Why is it so difficult to measure the temperature of the wort before adding it to the carboy?

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Difficult? If you're chilling in your kettle, it's as easy as sticking a sanitized thermometer in there.

elayman said:

I am a noob so I hope you can steer me in the right direction. Why is it so difficult to measure the temperature of the wort before adding it to the carboy?

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It's not difficult to measure, it's difficult to obtain. Many people use a water bath or fermentation chamber (or just letting it sit in a cold room) as a means to getting the wort to pitching temps. Now that I am thinking about it though, a starter in a carboy is LESS sanitary, because of the headspace and exposure to air and the wild yeast and bacteria that are inevitably floating around in it. You don't need a flask, but you could probably get by with a quart canning jar or even a Ragu jar as long as you clean it well and boil it, or at least sanitize. Then just boil your starter in a pot, and pour the boiled wort into the jar. Wrap aluminum foil over the top, let it cool, and pitch. Keep the foil on.

Okay so I will use another jar then. Thanks

...4 liters of Carlo Rossi Sangria, anyone?

bigbeergeek said:

...4 liters of Carlo Rossi Sangria, anyone?

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funny you say that... two weeks ago we had a party and depleted safeway's stock of carlo rossi sangria (~8-10) jugs haha. we didnt save any of the jugs though

elayman said:

funny you say that... two weeks ago we had a party and depleted safeway's stock of carlo rossi sangria (~8-10) jugs haha. we didnt save any of the jugs though

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Pity, it would be nice to have 5 one gallon "carboys" to split 5 gallon test batches. 5 yeasts, 5 fruits etc.

Did you mix the sangria with fruit juice/sprite/etc or have it straight? Well done on killing 10 gallons of the stuff in one night. :rockin:

haha yeah it would have been cool. We mixed it with some sprite and cut orange. That was just one of the themed rooms haha.. we had some kegs, whiskey & coke, and more.