All-grain yeast starters

[Carne de Perro]

I was browsing the BYO website and found a blog entry from the editor mentioning all-grain starters. Anybody ever do this? I haven't gotten to the all-grain stage yet (fiscal reality again $*@* it) but I do partials and this intrigued me, particularly as it'd be a heckuve a lot cheaper than DME.

 

[david_42]

The simplest way is to save a few pints of the last batch. Jar it hot in pint canning jars and refrigerate when cool.

 

[boo boo]

No trouble to do. BUT please do it right as per the BYO artricle.
You can get botulism if not done correctly.

 

[Carne de Perro]

The way it sounded, the guy did a small mash, boiled he wort w/hops, cooled and pitched to make a starter. Just a mini mash as opposed to using previously stored wort or DME. It'd take longer but wouldn't it be healthier for the yeast? (And cheaper) I don't can wort myself as I don't have a pressure canner, I keep DME around for starters. I know a lot of folks keep wort in the fridge for starters and that's fine, I just don't brew often enough to use that method.

 

[Baron von BeeGee]

I don't think I would do a mash just for some starter wort! I don't save wort for starters, but I think it's a great idea. I find mixing up 3oz DME / quart of water is the simplest and fastest way in my case, and since we're just trying to grow yeast I don't think the method of getting that wort has any impact on the final product.

 

[Carne de Perro]

He (BYO's editor Chris Colby) was doing an article on partial mashing and didn't want to waste the wort he was producing. I agree that it's more work, but it piqued my interest, might try it next time. (Usually go DME, tried Malta Goya once, never again.)

 

[boo boo]

I'm with the barron here. Unless I get more wort that I need for a brew out of my mash, I'll continue with the DME. Chances of me having too much wort are akin to me having too much money.