Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How to make a yeast starter - Pictorial (updated)
Reply
 
Thread Tools
Old 07-25-2012, 07:32 AM   #61
mike_in_ak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: anchorage, ak
Posts: 544
Liked 84 Times on 52 Posts

Default

Posting in this thread.


mike_in_ak is offline
 
Reply With Quote
Old 07-25-2012, 04:58 PM   #62
fastenova
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Tigard, OR
Posts: 84
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Nice work, Sulli! Love the style, and good info - I just started making starters and have done 15 minute boils, so it's great to know I can boil for less time. Also great to know I can almost immediately chill the flask, I was super paranoid about this, and cooling often took over an hour. I would let it set at room temp for 45 min or so then run cool water over the flask. An hour earlier chilling means another hour for the yeast to do their thing!

Cheers,
Aaron


fastenova is offline
 
Reply With Quote
Old 07-31-2012, 07:12 PM   #63
LinusVanPelt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: singapore, republic of singapore
Posts: 1
Likes Given: 1

Default

thank you for this my english is not so good this make it much easy to learn
LinusVanPelt is offline
 
Reply With Quote
Old 08-01-2012, 10:31 AM   #64
cublue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Denver, Colorado
Posts: 103
Liked 2 Times on 2 Posts

Default

I noticed you "signed" this, and rightly so. It is nice work. Would you mind if I reproduced this at my photolab. I would love your permission to make a poster to put in my basement brewery!
Thanks either way!
cublue is offline
 
Reply With Quote
Old 08-01-2012, 03:18 PM   #65
Sulli
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Salt Lake City, Utah
Posts: 404
Liked 34 Times on 18 Posts
Likes Given: 11

Default

Quote:
Originally Posted by cublue View Post
I noticed you "signed" this, and rightly so. It is nice work. Would you mind if I reproduced this at my photolab. I would love your permission to make a poster to put in my basement brewery!
Thanks either way!
You're welcome to reproduce it. Thanks for asking.

Sulli is offline
 
Reply With Quote
Old 01-11-2013, 02:48 PM   #66
Intimnasc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Fort Worth, Texas
Posts: 69
Liked 11 Times on 8 Posts
Likes Given: 5

Default

Like many have said great job. I do have a few of questions though.

I'm new to home brewing so after the 24 hours I just pour the entire contents into my primary with my 5 gallons in it?

Can one of you explain what to do with a lager? I am told you need several packages of the wyeast because of the long cold fermentation.

What the heck is decanting and what was that fella earlier talking about refrigerating lager yeast?

Is there a close approximation of say a quarter cup to 1000ml flask? 10 grams to 100ml is great but everything in my house is cups and spoons.

Sulli, do all your Morman buddies know your hobbies? I have family in Price and Salt Lake. Just got back from Price a couple of weeks ago. Took the kids skiing in Brighton.
__________________
“Beer is proof that God loves us and wants us to be happy.”
― Benjamin Franklin
Intimnasc is offline
 
Reply With Quote
Old 01-11-2013, 04:11 PM   #67
mike_in_ak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: anchorage, ak
Posts: 544
Liked 84 Times on 52 Posts

Default

Decant means cool the starter so the yeast drops out of solution and then pour of the spent wort.

You can pour the whole thing in, though some people worry about off flavors and decant first

This a link to the Northern Brewer instructions that I always refer to:

http://www.northernbrewer.com/docume...astStarter.pdf
mike_in_ak is offline
 
Reply With Quote
Old 01-11-2013, 04:13 PM   #68
mike_in_ak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: anchorage, ak
Posts: 544
Liked 84 Times on 52 Posts

Default

And the NB instructions say 1/2 cup 650 ml for the 1000 ml starter.
mike_in_ak is offline
 
Reply With Quote
Old 01-11-2013, 06:39 PM   #69
grem135
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: St. Louis, Mo.
Posts: 776
Liked 77 Times on 63 Posts
Likes Given: 72

Default

It's always best to weigh the DME. The rate is 10grams dme per 100ml.
__________________
Brew On!
grem135 is offline
 
Reply With Quote
Old 01-12-2013, 03:56 PM   #70
Intimnasc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Fort Worth, Texas
Posts: 69
Liked 11 Times on 8 Posts
Likes Given: 5

Default

So if you refrigerate and decant, do you then pour the cold yeast into your wort or let it rise to room temperature?

Do all of you really go out and buy scales to measure exactly 10 grams of DME? If so what are some good options?


__________________
“Beer is proof that God loves us and wants us to be happy.”
― Benjamin Franklin
Intimnasc is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to make a yeast starter - Pictorial DeathBrewer Beginners Beer Brewing Forum 414 06-05-2015 11:40 AM
Did I need to make a yeast starter? CHans3 Beginners Beer Brewing Forum 2 03-10-2012 10:52 PM
Should I make a yeast starter for a 1.075 OG? sethP Beginners Beer Brewing Forum 15 03-10-2012 05:17 PM
How do I make a yeast starter? mayday1019 Beginners Beer Brewing Forum 6 05-23-2010 01:58 PM
Should I make a yeast starter? billymeter Beginners Beer Brewing Forum 5 08-25-2009 04:18 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS