Subtract starter DME from recipe?

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cgherrington3

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Brewing up a batch with US-05. Haven't used this yeast before so I'm making a 2 stage starter.

Boiled 1 gal water added 1# light DME, Put 1 litter in 2 liter soda bottle and added yeast pack, will add this to remaining 3L (that in the fermenter waiting) after 2 days, then wait 2 days cook the batch and pitch on top of the starter. Got it? :ban:

But the question is: Do I subtract the 1# of DME from my recipe?

Stoked to brew my first IPA. :tank:
 
If you are concerned with higher alcohol content then cold crash the starter and pour off excess beer. Personally i wouldn't worry about reducing the dme used in the starter since for a 1L starter at 1.045 you are using .25lb dme.
 
cgherrington3 said:
Brewing up a batch with US-05. Haven't used this yeast before so I'm making a 2 stage starter.

Boiled 1 gal water added 1# light DME, Put 1 litter in 2 liter soda bottle and added yeast pack, will add this to remaining 3L (that in the fermenter waiting) after 2 days, then wait 2 days cook the batch and pitch on top of the starter. Got it? :ban:

But the question is: Do I subtract the 1# of DME from my recipe?

Stoked to brew my first IPA. :tank:
Click to expand...

damn, 1 gallon of starter??? that's IMPRESSIVE... what's the batch size??? if it's a 5 gallon batch that's WAY overkill. as for your question. NO don't subtract the starter amount from the recipe

and S-05 is a dry yeast. you DON'T make a starter with dry yeast. just toss in or rehydrate and toss in. Starters are for liquid yeast
 
Fermentis does not recommend using starter for US-05.

From their web site:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Click to expand...

See http://www.fermentis.com/FO/60-Beer/60-11_product_rangeHB.asp for more info.
 
no, you don't subtract the starter DME from the main batch DME.

don't make a starter with dry yeast. it's formulated to hit the ground running, so making a starter defeats the purpose of dry yeast - you're wasting that stored up energy on the starter instead of using it for the beer.
 
Ooops, and I thought I was being slick making a starter.

I'm going to pitch the 1L starter and add the 3L to the boil.

Thanks for the help!
 
cgherrington3 said:
Ooops, and I thought I was being slick making a starter.

I'm going to pitch the 1L starter and add the 3L to the boil.

Thanks for the help!
Click to expand...


Should still work out OK, but not ideal

Also, in my experience, US-05 does not like high ferm temps. Be sure and keep it in its specified temp range (best idea of course for any yeast). I got some strong fusel alcohols last year in US-05 ferm where I was not careful enough with the ferm temps.
 

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