s3n8
Well-Known Member
Hey all,
I know mason jars are used for a lot of things here, but I thought I would share my recent experience. As a n00b, I am not kitted out like some of you guys. I dont have a fancy starter flask and stir plate, so I figured I would improvise. Im planning an imperial stout for this weekend (morebeer kit) and got the WL liquid yeast Cali Ale 001. Since its a "big beer" and I really want this one to turn out, I figured I would try to do it right.
I made my first starter last night, boiled 2 cups of water, ~1/2 cup DME and 1/8 tsp of wyeast nutrient. Put it all into a sanitized quart mason jar with the lid and ring also sanitized. It is about 3/4 full OG a little light at 1.03ish. Cooled in the fridge for about 30 minutes until it was 65. Pitched yeast, put lid on and shook the hell out of it. Loosened the lid to burp it and put it in the basement where its 68 - 70. Every once in a while I run down, screw the lid on tight, shake it up, and then loosen the cap to let the yeast farts out. Smells nice and doughy .
Hoping for a nice quick start to the stout this weekend.
If anyone has tried this and failed pls let me know and I will pitch the dry packet
I know mason jars are used for a lot of things here, but I thought I would share my recent experience. As a n00b, I am not kitted out like some of you guys. I dont have a fancy starter flask and stir plate, so I figured I would improvise. Im planning an imperial stout for this weekend (morebeer kit) and got the WL liquid yeast Cali Ale 001. Since its a "big beer" and I really want this one to turn out, I figured I would try to do it right.
I made my first starter last night, boiled 2 cups of water, ~1/2 cup DME and 1/8 tsp of wyeast nutrient. Put it all into a sanitized quart mason jar with the lid and ring also sanitized. It is about 3/4 full OG a little light at 1.03ish. Cooled in the fridge for about 30 minutes until it was 65. Pitched yeast, put lid on and shook the hell out of it. Loosened the lid to burp it and put it in the basement where its 68 - 70. Every once in a while I run down, screw the lid on tight, shake it up, and then loosen the cap to let the yeast farts out. Smells nice and doughy .
Hoping for a nice quick start to the stout this weekend.
If anyone has tried this and failed pls let me know and I will pitch the dry packet