1st time yeast starter - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > 1st time yeast starter

Reply
 
Thread Tools
Old 03-31-2010, 12:47 AM   #1
Metsbrew
Recipes 
 
Jan 2010
Pennsylvania
Posts: 108


I want to make a yeast starter and save half the yeast for my next batch. I have a couple beginner questions, I've never done either. First how much dme and water will I need? I'm using a 1/2 gal growler and it's going to be about 1.06 og. Also when I pour it into the jar to save some, do I just pour the wort? Or does it have to be part of the yeast cake?

 
Reply With Quote
Old 03-31-2010, 01:14 AM   #2
pkeeler
Recipes 
 
Mar 2010
New Jersey
Posts: 740
Liked 4 Times on 3 Posts


1.060 is high for a starter, just FYI. Usually they are made around 1.040.

DME gives about 45 G per lb for 1 gal. So, for 1/2 gal, to get 1.060 you would need 2/3 lb (60*1/2 / 45).

What to pour out of the starter kind of depends on where in the fermentation cycle the starter is. The easiest would be to swirl the starter, get everything into suspension, then pour half of that and leave half.

 
Reply With Quote
Old 03-31-2010, 01:20 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,762
Liked 8028 Times on 5608 Posts


You want the OG of the starter to be 1.035-1.040. If you're using cups, 1/2 DME to 2 cups of water equals about 1.040. So, you could just adjust that upwards to get the right size starter for your beer.

If you're going to make a starter and save 1/2 the yeast, you want to make a BIG starter. One vial of yeast (or a Wyeast smack pack) isn't big enough for a 1.060 beer, so you'd need to make a starter for the beer, as well as make a bigger starter to harvest yeast from it. I'd recommend making the starter, making the beer, and simply harvesting the yeast from the primary. That's easier, produces more yeast, and requires less guess work.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 03-31-2010, 01:37 AM   #4
Metsbrew
Recipes 
 
Jan 2010
Pennsylvania
Posts: 108

Sorry I wasn't clear. I meant the beer I'm making is going to be 1.06 not the starter. Would it be possible to make it, pour half to save, and then add more wort to it to finish the starter? Or is it easier to harvest from the cake? For some reason I thought this way would be easier so I didn't have to wash them.

 
Reply With Quote
Old 03-31-2010, 02:06 AM   #5
Frodo
Recipes 
 
Nov 2009
Petersburg, AK
Posts: 1,034
Liked 28 Times on 27 Posts


Good idea. Sounds possible to me though I've never done it. It's basically the same concept as stepping up a starter a couple of times from one vial/pouch of yeast for a really high gravity beer. It might be a good idea to let the first round of starter completely finish fermenting then flocculate out in the refrigerator so the yeast have time to build up their energy reserves. That'd take a couple/few days. Then you could decant a bunch of the clear liquid off, swirl the yeast into the remaining solution, then split that volume into two parts. Then you in essence have 2 "vials" plus worth of yeast and could than proceed with making up another starter as usual.

Washing yeast IS time-consuming, though not too difficult if you have at least one big glass jar and some pint jars.

 
Reply With Quote
Old 03-31-2010, 02:30 AM   #6
Metsbrew
Recipes 
 
Jan 2010
Pennsylvania
Posts: 108

I think I will give it a try. How much of the liquid do u think I should decant? And After it's all done do I just dump everything in the wort? Isn't that a lot of liquid?

 
Reply With Quote
Old 03-31-2010, 02:36 AM   #7
Frodo
Recipes 
 
Nov 2009
Petersburg, AK
Posts: 1,034
Liked 28 Times on 27 Posts


I'd decant but leave "enough" to be able to swirl all the yeast back into solution so you can split it into two containers.

After you make up your second starter at the recommended starter volume for your 1.060 OG brew, you can either try to pitch the whole thing at high krausen preferably, or just let that completely ferment out and put it in the fridge to floculate out - then you just decant again, swirl the yeast into the remaining solution, and pitch that. If you pitch at high krausen with a 1.060 brew, it's a lot of liquid, but probably less than or around 1.5 qts.

 
Reply With Quote
Old 03-31-2010, 02:57 AM   #8
TRainH2o
Recipes 
 
Aug 2009
North Georgia
Posts: 430
Liked 7 Times on 6 Posts


1.060 is a fairly big beer. Personally I would use the entire pack of yeast to make your starter and pitch it into your 1.060 brew. After primary fermentation you can wash the yeast and repitch into 2 or more new starters or put into the refrigerator for future batches.

I am fairly new with only 4 batches so far. My last two batches I made a big starter and pitched the entire slurry. Those beers are great. The first two were not nearly as good. I can only assume that it was due to the lack of a proper amount of yeast during fermentation.

Check out some of the online yeast count guides. I was surprised to see what is considered the proper amount of yeast to pitch.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast Starter lag time? StunnedMonkey General Techniques 19 08-03-2011 07:35 PM
Yeast Starter Or Not? (Pushed for Time) json2001 Beginners Beer Brewing Forum 5 11-25-2009 09:13 PM
How much time does a yeast starter really need? k2brew Fermentation & Yeast 11 10-28-2009 04:54 PM
enough time for a yeast starter? JoshuaWhite5522 Beginners Beer Brewing Forum 3 03-01-2009 07:58 AM
yeast starter time? HillbillyDeluxe Beginners Beer Brewing Forum 6 01-18-2009 01:12 AM


Forum Jump