Decanting yeast starter - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Decanting yeast starter
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 03-11-2012, 03:32 PM   #1
DoubleAught
Recipes 
 
May 2011
Seymour, Indiana
Posts: 1,249
Liked 106 Times on 81 Posts



I made a 1L yeast starter the other day for a big beer I am brewing today. Normally I make small starters and just dump the whole thing into the cooled wort with no adverse effects. I do not want to dump this bigger starter into the wort and am curious of the process of decanting a starter.

Do I only really need the cake, or do I need some of the liquid as well?


__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.

 
Reply With Quote
Old 03-11-2012, 03:34 PM   #2
DakotaRules
Recipes 
 
Feb 2009
Melrose, MA
Posts: 1,602
Liked 48 Times on 38 Posts


Leave a little bit of the liquid to get the yeast cake pourable. You'll dump off most if the liquid off.



 
Reply With Quote
Old 03-11-2012, 03:56 PM   #3
DoubleAught
Recipes 
 
May 2011
Seymour, Indiana
Posts: 1,249
Liked 106 Times on 81 Posts


sounds good, thanks!
__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.

 
Reply With Quote
Old 03-11-2012, 04:00 PM   #4
bruin_ale
Recipes 
 
May 2009
Campbell, CA
Posts: 1,397
Liked 18 Times on 18 Posts


1L is a big starter? How small are your regular starters if 1L is a "big" starter?

 
Reply With Quote
Old 03-11-2012, 04:18 PM   #5
DoubleAught
Recipes 
 
May 2011
Seymour, Indiana
Posts: 1,249
Liked 106 Times on 81 Posts


Quote:
Originally Posted by bruin_ale View Post
1L is a big starter? How small are your regular starters if 1L is a "big" starter?
Did I say big starter? No I said "bigger" starter. I know 1L isn't a big starter, but thanks for going off-topic.
__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.

NuclearBrewer Likes This 
Reply With Quote
Old 03-11-2012, 04:25 PM   #6
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
 
NordeastBrewer77's Avatar
Recipes 
 
Apr 2011
Minneapolis, Minnesota
Posts: 7,881
Liked 1083 Times on 788 Posts


Quote:
Originally Posted by KaiserBierMann View Post
I made a 1L yeast starter the other day for a big beer I am brewing today. Normally I make small starters and just dump the whole thing into the cooled wort with no adverse effects. I do not want to dump this bigger starter into the wort and am curious of the process of decanting a starter.

Do I only really need the cake, or do I need some of the liquid as well?
after the starter is done fermenting, fridge it over night to knock the yeast down. on brew day, take it out, decant almost all of the 'beer' leaving just enough to swirl the yeast into suspension, allow the slurry to come up to temp as you brew, then pitch.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

Sublimis Likes This 
Reply With Quote
Old 03-11-2012, 04:25 PM   #7
Pezman1
Recipes 
 
Jul 2009
Coppell, TX
Posts: 471
Liked 15 Times on 15 Posts


Quote:
Originally Posted by KaiserBierMann View Post
Did I say big starter? No I said "bigger" starter. I know 1L isn't a big starter, but thanks for going off-topic.
I'm confused also. How big a starter are you talking about?
Pez.

 
Reply With Quote
Old 03-11-2012, 04:32 PM   #8
DoubleAught
Recipes 
 
May 2011
Seymour, Indiana
Posts: 1,249
Liked 106 Times on 81 Posts


Quote:
Originally Posted by NordeastBrewer77 View Post
after the starter is done fermenting, fridge it over night to knock the yeast down. on brew day, take it out, decant almost all of the 'beer' leaving just enough to swirl the yeast into suspension, allow the slurry to come up to temp as you brew, then pitch.
Thanks for that, I wasn't aware of that process. This place is invaluable.
__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.

TheBeerDetective Likes This 
Reply With Quote
Old 03-11-2012, 04:35 PM   #9
DoubleAught
Recipes 
 
May 2011
Seymour, Indiana
Posts: 1,249
Liked 106 Times on 81 Posts


Quote:
Originally Posted by Pezman1 View Post
I'm confused also. How big a starter are you talking about?
Pez.
I learned that for beers under 1.060 OG to use 600ml with 3 oz of DME for a starter. The one I'm brewing today is 1.080, so I doubled the DME but my starter flask is only a 1L so thats as much water as I used.

I may be incorrect, but I've never had a problem with these techniques. If there is a better technique I'd be interesting in knowing.

Thanks
__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.

 
Reply With Quote
Old 03-11-2012, 04:38 PM   #10
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
 
NordeastBrewer77's Avatar
Recipes 
 
Apr 2011
Minneapolis, Minnesota
Posts: 7,881
Liked 1083 Times on 788 Posts


i use this site to figure how large of a starter i need for a brew. to make the starter i use 1 g extra light DME per 10 ml of wort. (so 100 g for a 1 L starter, etc.) the 1 g /10 ml ration will get you around ~1.04 for your starter, which is considered the ideal gravity.


__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
When to stop decanting? jsweet Beginners Beer Brewing Forum 8 05-13-2011 11:56 AM
decanting vs not decanting yeast starter C2H6O Beginners Beer Brewing Forum 11 04-10-2011 12:40 PM
Yeast started decanting question earwig Beginners Beer Brewing Forum 7 02-17-2011 09:37 PM
Decanting proteins? robertbartsch Beginners Beer Brewing Forum 2 08-28-2010 02:07 PM
Poor yeast starter OR no yeast starter? amh0001 Beginners Beer Brewing Forum 1 11-26-2009 12:40 PM


Forum Jump