Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Deciding on Yeast Starter DME
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Old 02-28-2012, 12:22 PM   #1
msmith92
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Default Deciding on Yeast Starter DME

Does the type of DME matter for a yeast starter?

I plan on using a 2L Flask and light DME for this LakeFront recipe (extract):

O.G: 1.066 READY: 6 WEEKS
12 weeks primary, 2-4 weeks secondary,
12 weeks bottle conditioning
NOTES:
Lakefront recommends a 90-minute boil for this recipe, making the first hop addition with 60 minutes remaining.
KIT INVENTORY:
SPECIALTY GRAIN
--.75 lbs Briess Caramel 60L
--0.5 lbs Belgian Special B
FERMENTABLES
--9.15 lbs Gold malt syrup
HOPS & FLAVORINGS
--1 oz Columbus (60 min)
--0.5 oz Chinook (20 min)
--1 oz Cascade (5 min)
--1 oz Centennial (dry hop 7 days)
--1 oz Chinook (dry hop 7 days)
YEAST
--WYEAST 1056 AMERICAN ALE.
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Old 02-28-2012, 12:51 PM   #2
davis119
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I read to use light or ultra light dme. So It doesn't affect flavor.
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Old 02-28-2012, 01:21 PM   #3
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Yeah I thought so too. I just wasn't sure if it was standard or if matching the same malt as the recipe was better?
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Old 02-28-2012, 02:13 PM   #4
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PS. How is that waldo lake? Is that an NB kit?
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Old 02-28-2012, 02:20 PM   #5
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if you are worried about the 2L starter changing your est. profile then you could cold crash and decant the liquid... then just pitch the yeast slurry on the bottom (keep a little liquid in the flask to get all the yeast).
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Old 02-28-2012, 02:49 PM   #6
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Quote:
Originally Posted by optimatored View Post
if you are worried about the 2L starter changing your est. profile then you could cold crash and decant the liquid... then just pitch the yeast slurry on the bottom (keep a little liquid in the flask to get all the yeast).
Yeah. I've learned that lesson. I'll cold crash for sure this time.

I was mainly wanting to see if there was a standard DME everybody used for their starters or if the type of DME changed per recipe.
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Old 02-28-2012, 02:51 PM   #7
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I use light or extra light ... in a pinch u can get malta goya drink from the supermarket.
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Old 02-28-2012, 04:40 PM   #8
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Quote:
Originally Posted by msmith92
PS. How is that waldo lake? Is that an NB kit?

Man that was a while ago I haven't updated my sig..... it was good. Dry hopped it it bit too much tho.....
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Old 02-28-2012, 06:34 PM   #9
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I use whatever i have available. Just finished one with wheat DME. but i do cold crash it and decant the vast majority before pitching.
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Old 02-28-2012, 06:47 PM   #10
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Pilsen or light DME. I keep a cannister full on the kitchen countertop right between the sugar and the flour.
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