springinloose1
Well-Known Member
- Joined
- Mar 12, 2013
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Specifically as far as yeast health goes, is there any explicit advantages doing starters all grain instead of using DME?
I’ve found so much info, yes people are doing it, but nothing on actual yeast health. Is that because DME is basically dehydrated wort and there is no measureable benefit?
I started making a starter the day of brew day using the last runnings in the mash and if gravity is too low by then, I’ll open the kettle and collect the volume I need at the gravity I want. I’ve found doing this not only saves time and money by not using DME for a starter, but since the starter obviously isn’t ready after the boil is done 60-90 minutes later, I’m saving water on the amount used in the plate chiller to cool the wort as well. So instead of cooling to 60-70 degrees, depending on if I’m doing an ale or lager, I’m leaving it a little on the warm side, 80-90 degrees, and since it’s going to sit with the air lock for another 24-48 hours before pitching while the starter is twirling, it’ll have time to cool to temp. Plus my thought is, when it’s time to do a more delicate beer like a Pils, since the wort is exactly the same, I can, although I don't, dump the whole starter instead of decanting.
I know I’m certainly not the first person that’s used the mash runnings and instead of sitting around watching water boil waiting on the next hop addition, I’m making and cooling a starter. In my mind, what does it matter if I have a starter sitting around going a couple days before brew day or after, but I know if I do it the day of brew day I’m safe knowing I'll have wort to pitch to. I’ve never had it happen to me, but I’ve heard where guys do the starter and life gets in the way and they can’t brew and they’re scrambling to store the yeast.
Penny for your thoughts.
Cheers
I’ve found so much info, yes people are doing it, but nothing on actual yeast health. Is that because DME is basically dehydrated wort and there is no measureable benefit?
I started making a starter the day of brew day using the last runnings in the mash and if gravity is too low by then, I’ll open the kettle and collect the volume I need at the gravity I want. I’ve found doing this not only saves time and money by not using DME for a starter, but since the starter obviously isn’t ready after the boil is done 60-90 minutes later, I’m saving water on the amount used in the plate chiller to cool the wort as well. So instead of cooling to 60-70 degrees, depending on if I’m doing an ale or lager, I’m leaving it a little on the warm side, 80-90 degrees, and since it’s going to sit with the air lock for another 24-48 hours before pitching while the starter is twirling, it’ll have time to cool to temp. Plus my thought is, when it’s time to do a more delicate beer like a Pils, since the wort is exactly the same, I can, although I don't, dump the whole starter instead of decanting.
I know I’m certainly not the first person that’s used the mash runnings and instead of sitting around watching water boil waiting on the next hop addition, I’m making and cooling a starter. In my mind, what does it matter if I have a starter sitting around going a couple days before brew day or after, but I know if I do it the day of brew day I’m safe knowing I'll have wort to pitch to. I’ve never had it happen to me, but I’ve heard where guys do the starter and life gets in the way and they can’t brew and they’re scrambling to store the yeast.
Penny for your thoughts.
Cheers