teach
Well-Known Member
Since I've recently switched to no-chill brewing, I ought to be able to make a Real Wort Starter (RWS) for my higher-gravity brews that call for a liquid yeast. How do I do it?
How much wort should I steal for the starter, if I have a 1L beaker? Should I dilute it to 1.040 if it's much higher than that to start with? Should I decant any wort off the top before pitching, or leave it in? Do I need to add yeast nutrient, since the wort obviously contains some?
Here's my suggested procedure; please correct anything you'd do differently.
1) When transferring the hot wort into the winpak, siphon less than 500 ml into the beaker.
2) Stir in 1 tsp yeast nutrient.
3) Cover loosely with foil and refrigerate to bring down to pitching temps.
4) Measure gravity, and add enough water (filtered? purified?) to bring to 500 ml and gravity of 1.040.
4) Pitch yeast, aerate, add stir bar and put it on the stirplate.
5) Wait 48 hours.
6) Decant wort and pitch the slurry into the now-cool aerated wort.
How does this look?
How much wort should I steal for the starter, if I have a 1L beaker? Should I dilute it to 1.040 if it's much higher than that to start with? Should I decant any wort off the top before pitching, or leave it in? Do I need to add yeast nutrient, since the wort obviously contains some?
Here's my suggested procedure; please correct anything you'd do differently.
1) When transferring the hot wort into the winpak, siphon less than 500 ml into the beaker.
2) Stir in 1 tsp yeast nutrient.
3) Cover loosely with foil and refrigerate to bring down to pitching temps.
4) Measure gravity, and add enough water (filtered? purified?) to bring to 500 ml and gravity of 1.040.
4) Pitch yeast, aerate, add stir bar and put it on the stirplate.
5) Wait 48 hours.
6) Decant wort and pitch the slurry into the now-cool aerated wort.
How does this look?