Starters

Starters: do you consider it a requirement, a good idea or don't use one. I always use White Lab's liquid yeast?

Just curious.

I've explained this in the past so listen up...

When you make a starter you are verifying your yeast is alive.

If you make a starter 1-2 days prior to brewing you KNOW you have good yeast.

If, on the other hand, you DO NOT make a starter and brew anyway then pitch your yeast you can wait for days before you figure out your yeast is dead.

Now, would you prefer to wait (waste) those days or make a starter?

For me it's a no-brainer, but it's your choice.

Good luck.

I know people here will have a lot to say that will be more help than me, but I thought I'd get it started. My first time I used Munton's dry yeast without hydrating. It took two days to start and tasted... ok. Then I used a liquid culture from White Labs. That took like four days to start and every minute of it was hell. It's bottled now and I've tried a taste, but it's still too green to tell. We used WyYeast smack packs on the last two and both took off like mad right away. I have no idea how they are going to taste. I also re-pitched the Ginger Chocolate Porter just today. But I'll keep everyone posted on how these go.

Yep. HB Bill's words are wise. Hadn't thought of it that way.

You're welcome...always glad to help.

What's the best way to hydrate the yeast prior to starting the brew?

I usually take .5 litre of my wort, while brewing, and pitch the yeast in that. I let it stand until Im ready to dump into my Priming Bucket than add as per specs.

Cheers,
J

Also, it makes the yeast get started immediately when you add it instead of setting there a day while nasties can get involved.

billybrew said:

Also, it makes the yeast get started immediately when you add it instead of setting there a day while nasties can get involved.

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This reason plus hb_99's are the reasons I do starters. Proof the yeast plus low lag time. Combine that with the fact that my time to make a starter (not counting cooling which doesn't require my attention) is ~30 minutes a day or two before my brewday and it is, indeed, a no-brainer for me.

jaymack said:

What's the best way to hydrate the yeast prior to starting the brew?

I usually take .5 litre of my wort, while brewing, and pitch the yeast in that. I let it stand until Im ready to dump into my Priming Bucket than add as per specs.

Cheers,
J

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The general procedure for liquid yeast is take enough DME to make a 1L wort around 1.030 - 1.035 SG, boil, cool, aerate, and stick your yeast in there. You can probably make a weaker wort for dry yeast to get the same effect. I use a half gallon growler for this, with either an airlock or aluminum foil to cover the opening.

jaymack said:

What's the best way to hydrate the yeast prior to starting the brew?

I usually take .5 litre of my wort, while brewing, and pitch the yeast in that. I let it stand until Im ready to dump into my Priming Bucket than add as per specs.

Cheers,
J

Click to expand...

I rehydrate in sterilized water that has been cooled to ~70*F for 30-45 minutes. I then add DME boiled with water and cooled to the same temp to that, cover, and let it run its course while I run my steep and boil. The last batch I did I let the proof go for over 2 hours. My fermenter was jumping after 7 hours.

Make sure that you also give your wort a good aeration once it gets below 80*F. I try to get my wort and proof to be the same temp when I pitch....no shock to the yeasties, and they can get right in on business.

Looks like I'll use a starter going forward, thanks for the info. I'm brewing on sunday, an empty primary and secondary is a crying shame.