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Old 08-20-2008, 03:58 AM   #21
DeathBrewer
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heh, if i did that i couldn't go to the game for fear of death.

i don't go to the games anymore anyway. beers too expensive and it really is crazy sometimes. not much a sports fan anyway, but i am known to crash a tailgate party every now and then


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Old 08-20-2008, 04:39 AM   #22

DB - Nice thread. I make mine at the 1000ml : 100 gram ratio.

I leave them on the home made stir plate until its pitchin' time. Max is about 5-6 days.

You can telll its time to pitch because the color changes dramatically.

I don't pour off anyting. I toss the whole thing.

I've been on the dry yeast kick too, but its like every other batch. One starter then one rehydrate batch.

I'd be doing all starters but my LHBS keeps giving me new/free dry yeasts. I'm oblidged to use them. Got Munich and SA-58, WB-06. Its his cheap way to keep me coming back for more grain!!!!


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Old 04-27-2009, 09:41 AM   #23
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i don't have the info to hand but when i read john palmers how to brew i think he suggested making a starter with the same style of wort that your brew is going to be as it gets them used to the environment they'll be working in...or something like that. am i remembering correctly or am i thinking of something else?

 
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Old 04-27-2009, 10:28 AM   #24
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Quote:
Originally Posted by martinworswick View Post
i don't have the info to hand but when i read john palmers how to brew i think he suggested making a starter with the same style of wort that your brew is going to be as it gets them used to the environment they'll be working in...or something like that. am i remembering correctly or am i thinking of something else?
The main thing is to use malt extract.
If you make a starter with simple sugars, the yeast forget how to process complex sugars.

 
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Old 04-27-2009, 05:23 PM   #25
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Mr Malty - everything you need to know about starters.
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Old 10-10-2009, 09:19 PM   #26
TexasSpartan
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I know it's bumping an old thread, but I want to say thanks to the OP for this. I just made my first starter using these instructions. Hope it works
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Old 11-03-2009, 09:18 PM   #27
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Originally Posted by Schnitzengiggle View Post
Mr Malty - everything you need to know about starters.

I have a 5 month old Wyeast pack and according to Mr. Malty I would need to 6 packs of yeast and a 3 litre starter. Am I wasting my time with this pack ? It says it's good for 6 months on the pack.

 
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Old 11-03-2009, 09:57 PM   #28
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Mr. Malty isn't the word of god. Just make a starter for now to make sure the yeast is viable...that will get you started.

What beer are you trying to make that would require a 3 liter starter, anyway?
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Old 11-03-2009, 10:01 PM   #29
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Mmmmm, squeeze yeast!

 
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Old 11-03-2009, 10:05 PM   #30
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Originally Posted by Glibbidy View Post
Actually an airlock is definitely not recommended when making yeast. You need the O2 transfer in order to grow the yeast.
Hey neighbor...

Can anyone explain how Oxygen is going to get in when there is a constant stream of CO2 pouring out?



 
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