NYShooterGuy
Well-Known Member
I've been making yeast starters for months, if not over a year. At least 30+ times. I've always seen this sediment at the bottom and guessed it to be the break material from the malt extract.
May starters have been only extract, yeast nutrient and filtered tap water. Boiled for 10 minutes and chilled to pitching temperature.
For highly focculant strains like the Wyeast 1968 London ESB yeast, the material gets combined in the yeast and makes for difficult separation when I make an over population for subsequent starters.
Would I be wrong to decant the starter wort into a sanitized container, discard this material and then aerate the saved wort and pitch my yeasts? Or would this material be needed for my yeast's health in the starter?
Thanks for the advice and information!
View attachment 1475592658787.jpg
May starters have been only extract, yeast nutrient and filtered tap water. Boiled for 10 minutes and chilled to pitching temperature.
For highly focculant strains like the Wyeast 1968 London ESB yeast, the material gets combined in the yeast and makes for difficult separation when I make an over population for subsequent starters.
Would I be wrong to decant the starter wort into a sanitized container, discard this material and then aerate the saved wort and pitch my yeasts? Or would this material be needed for my yeast's health in the starter?
Thanks for the advice and information!
View attachment 1475592658787.jpg