Originally Posted by CircusHooker
Hmmm....Well I made my first starter last night, did the 1/2 cup dme to 2 cups water. Added the yeast to the wort a bit warm but it's a Saison - it seemed to ferment fine.
Thank you so much for the wonderful tutorials!
The 1/2 cup DME to 2 cups water formula that has been floating around the forums forever, really isn't very accurate.
- 1/2 cup of DME weighs in at around 70 grams; 2 cups of water is 473 milliliters.
- 70g of DME into 473ml of water gives a starting gravity of about 1.056.
- After boiling for the 'recommended' 10 minutes (which is also inaccurate) the gravity will be even higher because of evaporation, more like 1.065+
--White labs and Wyeast both recommend a gravity of no more than 1.040 for a yeast starter. The lower gravity helps maximize the health of the yeast.
Moreover, if you're looking to propagate additional yeast, a 473ml starter isn't going to produce a whole lot of new cells.
IMO, If I'm going to take the time to make a starter, I want to end up with plenty of yeast for my efforts.
A 1000ml starter will just about double the cell count. (with intermittent shaking.)
--The old pictorial also recommends using an airlock on your starter; but we now understand that using an airlock will decrease the amount of gas exchange in the starter, thereby inhibiting growth.