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Old 01-08-2010, 02:49 PM   #41
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mrmalty says i need 4 liters, lol

 
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Old 01-09-2010, 06:47 AM   #42
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Quote:
Originally Posted by DeathBrewer View Post
i usually dilute it to 800 mL before i put the foil on
So, can you just use the 4:1 water to dme ratio to make any size starter? Dilute by 25%?

Seems like it would be better taste-wise by decanting the poopy beer off before pitching a big starter
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Old 01-09-2010, 06:57 AM   #43
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i use a cup dme per quart.. never checked the gravity but it never has been an issue. also only pitch 1 or 2L of single-step cells.

 
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Old 01-09-2010, 10:48 PM   #44
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Quote:
Originally Posted by motobrewer View Post
mrmalty says i need 4 liters, lol
It won't be OVERpitching, but it certainly isn't necessary to pitch that much.

Quote:
Originally Posted by triangulum33 View Post
So, can you just use the 4:1 water to dme ratio to make any size starter? Dilute by 25%?

Seems like it would be better taste-wise by decanting the poopy beer off before pitching a big starter
You want your gravity at about 1.040.

Taste won't make a difference. It's just yeast...they eventually fall out of the beer. This is an option, tho. Personally, I like to pitch a starter that is still active, so the yeast go nuts on the wort and don't have to come out of dormancy.

Quote:
Originally Posted by mordantly View Post
i use a cup dme per quart.. never checked the gravity but it never has been an issue. also only pitch 1 or 2L of single-step cells.
That's probably a bit much...1.040 - 1.050 is better, otherwise you're stressing the yeast a bit. 5 oz per 800mL will get you about there. Weight is a better measurement than volume for DME, of course.
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Old 01-10-2010, 02:49 AM   #45
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Quote:
Originally Posted by DeathBrewer View Post

Taste won't make a difference. It's just yeast...they eventually fall out of the beer. This is an option, tho. Personally, I like to pitch a starter that is still active, so the yeast go nuts on the wort and don't have to come out of dormancy.
The starter wont have oxidized beer with the yeast? Pitching the active starter definitely makes sense, though...
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Old 01-10-2010, 03:43 AM   #46
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The yeast eat up all the oxygen and the co2 keeps the oxygen at bay while they are fermenting. If there is any oxygen left, the yeast will eat it up when they start going through their next reproductive stage in the fermenter. No concerns at all.
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Old 01-10-2010, 04:28 AM   #47
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I'm convinced. I stand renewed in your glory once again DB!
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Old 01-16-2010, 02:11 AM   #48
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Ok I think I get it but this will be my first starter so tell me if I am doing something wrong .

Boil 1 liter of water and just over a cup of "light" DME
Pitch 1 vial of White Labs yeast at around 75*
Cover with foil and shake/stir occasionally ?
After 3-4 days refrigerator overnight (or until brewday)
Pour "beer" off and let yeast come up to room temp
Mix and pitch


And some "kits" I have seen recommend pitching 2 yeasts . With a starter is this necessary?


 
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Old 01-16-2010, 02:34 AM   #49
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Ive heard its best to pitch starters @ high krausen. I usually dont make mine early enough to let them finish fermenting either. I would prob refridgerate after only a day or two. All in all, youre plan looks good. Enjoy!
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Old 01-16-2010, 09:51 PM   #50
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I got two questions, since this thread is still kicking....

I am reading about washing yeast, I am going to do it for the first time in a few days.

1: Instead of washing, can I buy a White Labs oh lets say 005, start it 48 hours, change out DME/beer for fresh wort (that is oxygenated by shaking) and keep stepping up until I get enough to put back into vial and have extra for fermenting 10 gallons of brew?

2: Loose foil on my beaker, just keeping wild yeast from falling in to beaker, right? I will be using a strirrer.
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