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Old 10-14-2005, 03:42 AM   #11
Walker
I use secondaries. :p
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So.... do you starter guys pitch the yeast cake and the liquid from the starter into the wort, or do you pour the juice off and toss in the yeast cake only?

-walker
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Old 10-14-2005, 04:59 AM   #12
Darth Konvel
 
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I throw the whole thing in. Typically I swirl to get up some of the cake, dump some, swirl, dump, etc until it's all been poured in.
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Old 10-14-2005, 05:40 AM   #13
Walker
I use secondaries. :p
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cool. thanks. I'll just shake it up and slosh it in. Can't do anything right tonight anyway, so to hell with it.

yes, I am very relaxed and have had a few homebrews... plus a couple smack-you-in-the-mouth IPAs from a local-ish brewery (Mash House).

-walker
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Old 10-14-2005, 05:44 AM   #14
homebrewer_99
 
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Quote:
Originally Posted by timdsmith72
I never make a starter. I use the old John Palmer trick of "proofing" my yeast by putting it in a jar with some sugar and water. If it starts to foam, dump it in! Fermentation always starts within 6 to 7 hours doing it this way. (I use dry yeast) Making a starter just sounds like too much trouble for me.
Uh? That's a starter...
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Old 10-14-2005, 02:38 PM   #15
SwAMi75
 
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Quote:
Originally Posted by Walker
So.... do you starter guys pitch the yeast cake and the liquid from the starter into the wort, or do you pour the juice off and toss in the yeast cake only?

-walker
They say five uses is about the limit, as a general rule.

I pitch the whole thing....lots of good yeast suspended in the liquid. You can decant the liquid and just pitch the slurry, though, if you're worried about flavors, the color, gravity, etc. Generally a starter won't be big enough to make a difference, but it's doable for the anal types.
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Old 10-14-2005, 03:41 PM   #16
Baron von BeeGee
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I dump the whole thing (usually 1-2L)...can't bring myself to dump wort!

 
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Old 10-14-2005, 03:43 PM   #17
Walker
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I did dump the whole thing (1 quart).

However, in keeping with last night's total debacle, I forgot that I had intended to save half of the starter for next weeks brew. So.. I guess I'll have to wash yeast from the trub to re-use it a second time.

-walker
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Old 10-14-2005, 03:52 PM   #18
Catfish
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Quote:
Originally Posted by Walker
Not DIFFICULT, just a pain since it was basically a small brewing session with almost all the same gear needed, albeit in smaller sizes.
-walker
It becomes really fun if:

A- you imagine yourself a giant brewing beer for your normal friends.

or (less pc, but mildly funnier)

B- you imagine you're brewing beer for midgets.

I guess it isn't okay to brew just for midgets... so dwarves can drink it too, no problem.

 
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Old 10-14-2005, 04:16 PM   #19
david_42
 
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One trick is to make a large batch of starter and bottle it about 24 hours after it starts. If you cool the bottles down, the yeast goes dormant again. That way, each batch is only one step away from the factory.

I'm too lazy though & use dry yeasts. Safale-04 for total fermentation, Noghttingham if I want residual sugar and champaign to finish high gravity brews and kick stuck ferments. These are all neutral flavors, which is fine as I lean towards dark ales and fruit ciders. And for a Left-Coast IPA, who's going to notice the yeast?

 
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