Yeast starter question - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Yeast starter question

Reply
 
Thread Tools
Old 11-10-2007, 04:59 PM   #1
kenb
Recipes 
 
Mar 2007
Silverton, Or
Posts: 250
Liked 1 Times on 1 Posts



Ok, i have never had to do a starter, but am making a 1.091 og beer tomorrow. Do i make a starter that is 1.091 og as well? Everything i read says 1.040, but i also have read that the OG should be close to the recipe wort OG..so which is correct?

 
Reply With Quote
Old 11-10-2007, 05:13 PM   #2
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
 
WortMonger's Avatar
Recipes 
 
Nov 2006
Edmond, OK, Oklahoma
Posts: 3,119
Liked 33 Times on 31 Posts


I have heard that too. I would make a huge starter as close to gravity as you can get to your wanted beer.
__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"

 
Reply With Quote
Old 11-14-2007, 01:47 AM   #3
avidhomebrewer
Recipes 
 
Sep 2007
Posts: 2,553
Liked 24 Times on 23 Posts


I would make a starter only to about a gravity of 40 or so. That will be enough of a gravity to build up the population of yeast that will make that 90 gravity beer fantastic. Granted the volume in a starter isn't the same as a full batch, but why stress the yeast even before they get a chance to ferment the main batch?

 
Reply With Quote
Old 11-14-2007, 05:52 PM   #4
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
 
WortMonger's Avatar
Recipes 
 
Nov 2006
Edmond, OK, Oklahoma
Posts: 3,119
Liked 33 Times on 31 Posts


I think you wouldn't be stressing them as much as you would be acclimating them to a higher alcohol level and attenuation. A 91 is going to take a lot to finish at the yeast's specified attenuation. The yeast will be going into the same environment they had just grown up through, otherwise I believe they would be truly stressed. This being said, the flavor may be indistinguishable between either and really may not matter. You may be more than ok with a low gravity starter, or you may be rousing your yeast later in fermentation to fully attenuate. That's my $.02.
__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"

 
Reply With Quote
Old 11-14-2007, 08:11 PM   #5
malkore
 
malkore's Avatar
Recipes 
 
Jun 2007
Nebraska
Posts: 6,922
Liked 37 Times on 35 Posts


a high gravity makes it hard for the yeast to take in nutrients as it awakens.

I would make a starter no higher than 1.050. that'll make plenty of yeast to pitch, and the thicker wort shouldn't pose a problem at that point.
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
Reply With Quote
Old 11-14-2007, 08:59 PM   #6
ρMσ
Recipes 
 
Sep 2007
SC
Posts: 91
Liked 1 Times on 1 Posts


check out the following links. they do contradict one another as far as what OG should be for a starter on a high-grav. i ended up going w a reg grav starter. a good point is made on mrmalty--yeast never get used to a high grav environment. the point of a starter is to increase healthy cells not the number of unhealthy cells. high grav environments put strain on the cells. ferment out, decant, pitch
http://www.mrmalty.com/starter_faq.htm
http://maltosefalcons.com/tech/MB_Ra..._Culturing.php

 
Reply With Quote
Old 11-14-2007, 10:10 PM   #7
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
 
WortMonger's Avatar
Recipes 
 
Nov 2006
Edmond, OK, Oklahoma
Posts: 3,119
Liked 33 Times on 31 Posts


Hummm, well after reading this I would go with it at 40 and make a bigger starter. Thanks for the input primo.
__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"

 
Reply With Quote
Old 11-18-2007, 09:05 PM   #8
ρMσ
Recipes 
 
Sep 2007
SC
Posts: 91
Liked 1 Times on 1 Posts


Quote:
Originally Posted by wortmonger
Hummm, well after reading this I would go with it at 40 and make a bigger starter. Thanks for the input primo.
sweet!! i finally contributed something here that some else found beneficial. my high gravs get a 3qt .040 starter. i shake and swirl my starters, but im asking for a stir plate for xmas--im stoked. probably go to a 2qt starter w my stir plate since ill be yielding more yeast.

 
Reply With Quote
Old 11-20-2007, 01:26 AM   #9
kenb
Recipes 
 
Mar 2007
Silverton, Or
Posts: 250
Liked 1 Times on 1 Posts


Thanks for the advice. I did the 1.040 starter and then broke the carboy and lost the batch just moments after pitching. But at least i know how to make a starter now and will be ready for the next batch!

 
Reply With Quote
Old 11-20-2007, 02:29 PM   #10
dilligas2u
 
dilligas2u's Avatar
Recipes 
 
Jun 2007
Hanover PA
Posts: 126

Quote:
Originally Posted by kenb
Thanks for the advice. I did the 1.040 starter and then broke the carboy and lost the batch just moments after pitching. But at least i know how to make a starter now and will be ready for the next batch!
Thats one way to look at it.. I would still be bitchin

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast starter and yeast cake question BrosBrew Beginners Beer Brewing Forum 10 04-03-2009 08:32 PM
Starter yeast question brewIPA Beginners Beer Brewing Forum 2 12-28-2008 08:35 PM
Yeast Starter question Brew-ta-sauraus All Grain & Partial Mash Brewing 5 10-11-2008 04:17 PM
yeast starter question pcolson Beginners Beer Brewing Forum 8 08-08-2008 09:09 AM
Yeast starter with expired yeast - question rockout Beginners Beer Brewing Forum 10 05-20-2008 03:49 PM


Forum Jump