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Home Brew Forums > Home Brewing Beer > General Techniques > Yeast starter for small batches
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Old 07-06-2007, 12:34 AM   #1
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Default Yeast starter for small batches

Here's a curve ball for y'all.

I've decided that brewing smaller batches (2.5 gal) will be more economical in my search for those recipes that I like. I blame Chris from BYO for giving me this curse

My question is: How can I give my yeast the best start? I understand re hydrating dry yeast, but what to do about liquid yeast has me stumped. There has got to be a way to give the yeast a leg up on these smaller batches.


Thanks everyone for supporting me in this time of getting back into this life style.

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Old 07-06-2007, 01:21 AM   #2
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Make your starter earlier and let it settle. Pour off the 'starter fluid', add some cooled wort and mix well, pitch.


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Old 07-06-2007, 01:36 AM   #3
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i would think that with the liquids there would no need for a starter. They are usually recommended for 5 gallon batches.
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Old 07-06-2007, 01:45 AM   #4
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While we are on the topic, this is an awesome resource:
http://www.mrmalty.com/calc/calc.html

I think for most ales the smack packs and WL vials would be pitching the right amount or more.
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Old 07-06-2007, 02:53 AM   #5
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I haven't read the BYO article on small batches, but it sounds like the idea is cheaper batches allows for more experimentation to find and/or fine tune what you like.
Why not find 2 recipies that use the same yeast, make a normal starter and split it. You can put the half you don't pitch in the fridge until you brew that yeast's "sister batch".
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Old 07-06-2007, 02:57 AM   #6
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Quote:
Originally Posted by Barley-Davidson
I haven't read the BYO article on small batches, but it sounds like the idea is cheaper batches allows for more experimentation to find and/or fine tune what you like.
Why not find 2 recipies that use the same yeast, make a normal starter and split it. You can put the half you don't pitch in the fridge until you brew that yeast's "sister batch".
This is a good idea. Yeast will be good in the fridge for quite a while.
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Old 07-06-2007, 11:33 AM   #7
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Quote:
Originally Posted by Barley-Davidson
I haven't read the BYO article on small batches, but it sounds like the idea is cheaper batches allows for more experimentation to find and/or fine tune what you like.
Why not find 2 recipies that use the same yeast, make a normal starter and split it. You can put the half you don't pitch in the fridge until you brew that yeast's "sister batch".
That is a great idea, thanks bro. About how long would the yeast be good for in the fridge?

Blender, thats what Chris said in the article.

Thanks everyone.

Lee
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Old 07-06-2007, 01:39 PM   #8
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Quote:
Originally Posted by BadKarma
That is a great idea, thanks bro. About how long would the yeast be good for in the fridge?
I think it can stay in the fridge for a while, but if it's more than a week you might want to make a new starter.

I'm sure someone with more experience with this can give you a more precise answer.
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Old 07-06-2007, 04:09 PM   #9
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I emailed Wyeast with this question. Will post their reply.
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Old 07-06-2007, 07:50 PM   #10
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Don't overlook Yeast as an ingredient! I myself would make 5 gallons and ferment 2.5 with one yeast, 2.5 with another! It really does make a difference, but to address the original question: I would use .5 gallon of water and 1/2 lb of dme or whatever you are using, combined with the yeast. I would just let it go 6 hours or so and then brew. Too much yeast is better than not enough, but you don't want to overdo it. And spring for the liquid yeast, I prefer whitelabs.


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