Sulli said:I figured maybe it was time to update the old "how to make a starter" pictorial that has been floating around the forums for some years now.
Hope this meets approval from the forum gods.
how about episode two, stepping up?
Can you use dry yeast or does it have to be liquid yeast?
Sulli said:It is not recommended that you make a starter with dry yeast, just rehydrate it and pitch.
lewishowardm3 said:Cheers. I'm quite new to this as you can tell
What did you use to make this? Love the look, the comic book style is very visually appealing.
When in doubt, pinkie out! Nicely done.
Well, my starters sometimes take more than 24 hours to ferment out.
Also, can you really boil in an Erlenmeyer flask and then dunk it in ice water without it breaking?
Well, my starters sometimes take more than 24 hours to ferment out.
Also, can you really boil in an Erlenmeyer flask and then dunk it in ice water without it breaking?
Hey, +1 for the great comic!
It would be really awesome to see more of these, but dealing with different aspects of brewing. Would be the best part of the Sunday comics, IMO.
Nice graphic! I have a question about boiling for five minutes, though. I thought the purpose of boiling was to make sure there isn't any contamination. I know that water only needs to reach a boil to be sanitized because a few seconds at 85°C will kill microbes, so by the time it's at a boil everything is dead. Question time, so is the longer boil time because of the DME added? Is there something that the extra boil does to the wort that makes better for the yeast?
Here's my source for the temps killing pathogens.
Thanks for the pictorial. I do have a couple questions though. I thought I've read that you generally want at least a 1L starter. Does that mean the finished product going into the flask should be 1L? So if I understand it correctly based on the picture, to get a 1L starter I would add 100 grams of DME? I just made a starter tonight and used about 1/2 cup of DME, which came out to around 70 grams. So I guess I only made a 700 ml starter.
Ideas and suggestions welcomed. I'd be happy to take a stab at 'em.
A 1:10 ratio of DME to water will give you about a 1.038 gravity starter.
So 1000ml of water gets 100g DME; but since you are adding the DME to the water, the DME displaces some of the wort so the final volume ends up being more like 1100 or 1200ml, but it's still considered a 1000ml starter because that's the volume of water you started with.
Sorry if I'm not making any sense. I've had a couple.
Ideas and suggestions welcomed. I'd be happy to take a stab at 'em.
I figured maybe it was time to update the old "how to make a starter" pictorial that has been floating around the forums for some years now.
Hope this meets the approval of the forum gods.
In panel 3, you're cooling with the top open. I'd cover it up with foil. I know it slows down the cooling but it also prevents anything from falling inside.
In panel 4, how are you covering the hole while shaking?
Also, since you're putting it on the stir plate, which is to oxygenate, shaking is superfluous.
MC
Two questions. First, in panel 6 it says ferment at room temp for 24 hours, but the flask is on a warming plate. I've seen other instructions using some type of plate under the flask. Can you please explain this?
Second, a fellow brewer gave me what I would call yeast cake from previous brews; the dregs from the primary I assume. How do you go about making a yeast starter from this? I understand that you can only do this for a limited number of generations, but I believe what he gave me is first generation.
Thanks in advance.
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