How to make a yeast starter - Pictorial - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How to make a yeast starter - Pictorial

Reply
 
Thread Tools
Old 08-13-2008, 01:49 PM   #11
Glibbidy
 
Glibbidy's Avatar
Recipes 
 
Oct 2005
Sunny Southern Vermont
Posts: 2,369
Liked 15 Times on 14 Posts


Twenty minutes at 185F will do the trick. There are better examples out there for beginners.



earwig Likes This 
Reply With Quote
Old 08-13-2008, 04:21 PM   #12
Qdog
Recipes 
 
Jul 2008
York
Posts: 56

does the type of DME matter when makign yeast starters, meaning how will it affect the beer in the end. Say if I am making a stout and I used a extra light DME when making a yeast starter that I would then be dumping into the stout.....would that affect it....Or is it just one of those things I need to play around with. Also, how do you know how much to pitch into the fermenter and how long can you keep re-using it.

Sorry for the barrage of questions...



 
Reply With Quote
Old 08-13-2008, 10:45 PM   #13
Glibbidy
 
Glibbidy's Avatar
Recipes 
 
Oct 2005
Sunny Southern Vermont
Posts: 2,369
Liked 15 Times on 14 Posts


Light DME or Extra light DME is best. Remember your only making yeast.

 
Reply With Quote
Old 08-13-2008, 10:49 PM   #14
shertz
Recipes 
 
Jul 2008
Running on Horse **** roads, Pa
Posts: 240

Or if your worried about the color, decant the wort and just dump the yeast. I've actually have never done this, but I know some do.
__________________
RUNNING MAN BREWERY

 
Reply With Quote
Old 08-16-2008, 05:17 AM   #15
dp69_2001
Recipes 
 
May 2008
Richfield, UT.
Posts: 369
Liked 4 Times on 4 Posts


I usually do mine about 7 days before I plan to brew. After about 5 days I throw it in the fridge. When I start brewing I decant most of the beer off the top of it and swirl around the rest until all the yeast are into suspension. Let it rest and come to room temp for the next 3 hours while I brew, put them back into suspension and pitch those little bastards into your wort like it's 18 years old ready to go out into the world and do what it's made for. I also can my starters. I'll be posting a how-to next time I do it. It's great.

MisterGreen Likes This 
Reply With Quote
Old 08-16-2008, 08:57 PM   #16
schneemann
Recipes 
 
Jun 2008
AA County, MD
Posts: 885
Liked 5 Times on 5 Posts


How far in advance can you make a starter? I've seen people say 24 hours and I've seen people say 7 days.
__________________
Primary - Bombsight Ale-toberfest, Bombsight California Common
Secondary - Bombsight Ale-toberfest
Conditioning - n/a
Drinkin - Bombsight Oatmeal Stout, 57 Minute IPA

Zazzle Crap | BombSight Brewery at CafePress | Brewstand Build | Schmidling MaltMill Review


Quote:
Originally Posted by HBHoss View Post
I, Hoss, hereby profess that Master shneemann holds all the answers and is right, even when wrong, and that I humble myself before his vastly superior intellect. :mug:

 
Reply With Quote
Old 08-16-2008, 09:43 PM   #17
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
 
DeathBrewer's Avatar
Recipes 
 
Apr 2007
Oakland, CA
Posts: 21,790
Liked 259 Times on 132 Posts


doesn't matter. there are many different schools of thought here.

you can do a starter for 2 reasons:

1. To make sure the yeast are viable and active. Pitch when they are happily fermenting and pour the entire container in...usually this is the 24 hour method.
2. To create more yeast. Allow them to reproduce, then stick it in the fridge overnight and decant the liquid.

leaving your yeastie beasties out for a week won't really hurt them, but they usually finish fermenting with 24 hours for a starter size, so it doesn't help anythying either. if you're going to do it that far ahead of time, i would just stick it in the fridge after 48 hours or maybe even step it up again.
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...

 
Reply With Quote
Old 08-17-2008, 12:56 AM   #18
dp69_2001
Recipes 
 
May 2008
Richfield, UT.
Posts: 369
Liked 4 Times on 4 Posts


I was kind of leaning more towards a quart starter from washed yeast. My last one didn't finish fermenting for about 4 days. Decanting isn't very important. The important part is just getting your yeast up to a decent pitching rate.

P.S.: many liquid yeasts come with enough to ferment 5 gallons of wort with no problem. The activator packs don't need a starter for a 5 gallon batch below about 1.060. And I think White labs is about the same.


beergolf Likes This 
Reply With Quote
Old 08-17-2008, 02:03 AM   #19
beerthirty
big beers turn my gears
HBT_LIFETIMESUPPORTER.png
 
beerthirty's Avatar
Recipes 
 
May 2008
Podunk, VA. Not far from the NC line.
Posts: 2,589
Liked 32 Times on 14 Posts


Quote:
Originally Posted by dp69_2001 View Post
I was kind of leaning more towards a quart starter from washed yeast. My last one didn't finish fermenting for about 4 days. Decanting isn't very important. The important part is just getting your yeast up to a decent pitching rate.

P.S.: many liquid yeasts come with enough to ferment 5 gallons of wort with no problem. The activator packs don't need a starter for a 5 gallon batch below about 1.060. And I think White labs is about the same.
If you are using washed yeast just pitch enough and you don't need a starter.
Liquid yeast don't need a starter but the do benefit from one . I always start my liquids, but pitch the dry in dry.
__________________
Quote:
Originally Posted by the_bird View Post
"I've got a fever... and the only prescription is, MORE CARBOYS!"
primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.

 
Reply With Quote
Old 08-19-2008, 04:54 PM   #20
Rezilynt
Recipes 
 
Apr 2008
Bellingham, Washington
Posts: 780
Liked 6 Times on 3 Posts


Hey DB. Thanks again for the instructionals! You're doing a great job clarifying and simplifying the processes that so many are afraid of. Keep them coming!

BTW - I'm just guessing here, but, you are going to root for Denver on Sept 8th, right?


__________________
If farmers make wine and engineers make beer, what the hell am I doing here?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
rehydrate yeast or make starter? limey lou Extract Brewing 10 04-22-2013 07:44 PM
How do I make a yeast starter? mayday1019 Beginners Beer Brewing Forum 6 05-23-2010 01:58 PM
I want to make a yeast starter carolinaeasy Fermentation & Yeast 5 10-30-2009 02:34 PM
Should I make a yeast starter? billymeter Beginners Beer Brewing Forum 5 08-25-2009 04:18 PM
To make a yeast starter or not to make a yeast starter...? bernerbrau General Techniques 8 10-03-2008 09:37 PM


Forum Jump