A Starter is a Beautiful Thing

[pwndabear]

Post your starters!!!

Made on 03/30/2012 for a Belgian Trippel

 

[Doog_Si_Reeb]

They're not always pretty... this is from last night.

 

[JonM]

Bell's house yeast.

 

[pwndabear]

just so you know, there is a government warning on your starter.

 

[AngerManagement]

just so you know, there is a government warning on your starter.

Beautiful, absolutely beautiful.

 

[BradleyBrew]

They're not always pretty... this is from last night.

Fermcap

I my starters always foamed over.

 

[pwndabear]

do most of you decant the starter or just dump the whole thing into your beer?

 

[atom]

do most of you decant the starter or just dump the whole thing into your beer?

usually depends how big it is...

 

[pwndabear]

do you mean"big" as a quantifiable portion or "big" as in high OG?

I personally have never decanted. Never cared enough to. I figure the small amount of wort isnt going to hurt anything.

 

[Doog_Si_Reeb]

Fermcap

I my starters always foamed over.

I put a drop of a generic "foam control" but the Belgian Wit yeast would not be deterred. I should know better than to make a liter start in a 1 L flask.

 

[RJS]

My yeast starters are unstoppable. I wash yeast and grab from our library. Usually, around 2nd or 3rd generation and up, the yeast never quits, even after cold crashing. They come out to warm up and krausen forms all over again, even after 30+ hours on a stirplate. Starters are the way.

 

[Diaperload]

usually depends how big it is...

That's what my girlfriend says.

 

[gmcastil]

I just started harvesting the yeast from the bottom of a St. Bernardus Abt 12. This is what I've got after about a day.

 

[pwndabear]

i thought they used a different yeast in their bottles than they do in the fermenters

 

[wolverinebrewer]

Just starting.


Going to town.


And I always decant.

 

[Reno_eNVy]

Blew it's lid! Did a "step-up" starter where one was inoculated with the other.

 

[Face Eater]

WLP556 for my next saison.

 

[homebrewdad]

You guys and your fancy, high tech starters. I'm jealous... but for now, these work extremely well:

 

[gmcastil]

i thought they used a different yeast in their bottles than they do in the fermenters

I investigated this a bit - from what I was able to find, it sounds as if the strain used at bottling is the same as what is used during fermentation. But who knows - hopefully it turns out alright. I'm going to brew an abbey next week and will hopefully use this.

 

[gmcastil]

I'm also brewing a Belgian quad - here's my WLP530 starter after decanting and ready to pitch:

 

[pwndabear]

Ah yes yet another starter is born and ready to take the journey into my IPA this thursday

 

[dbreienrk1]

What did you make that out of? Dirt?

 

[pwndabear]

I would say I made it out of a bad camera phone more than anything else.

 

[SwampassJ]

You guys and your fancy, high tech starters. I'm jealous... but for now, these work extremely well:

Best of both worlds. Stir plate with blank CDs as spacers with a cow print cookie jar.

 

[hopcop]

1028 starter for my Conways Irish Ale Clone.

 

[buckeye2011]

1028 starter for my Conways Irish Ale Clone.

Awesome beer! I would love to see your recipe. Neither of my CIA clones have been quite right.

 

[homebrewdad]

Best of both worlds. Stir plate with blank CDs as spacers with a cow print cookie jar.

Cow print cookie jar rules!

 

[pwndabear]

That is some ghetto-fab brewing right there

 

[hopcop]

Awesome beer! I would love to see your recipe. Neither of my CIA clones have been quite right.

This was my first attempt at it after tons of studying. When I brewed it, I gave it a taste and it was close. It's been in the fermenter since St. Patrick's Day. I tasted it the other day and it's pretty damn close.

10# 2-Row
1# Crystal 80L
8oz Victory
4oz Special Roast
4oz Belgium Biscuit

1oz Northern brewer 8.6%AA (30min)
1oz Hallertau 4.1%AA (10min)
.75oz Fuggles 4.4%AA (5min)
1T Irish moss (10min)
1028 London Ale 1.6L starter
Mash for 60mins at 153*F
Boil for 60mins
OG: 1.060
Current gravity 1.011
Cooled and pitched yeast at 60*F
Fermentation temp 64*F

I get good efficiency with my setup (80-85%) so make the adjustments accordingly. I plan on bottling this a week from Saturday.
Cheers!

 

[DubBrew]

 

[MedicMike]

Safale US-05 starter for my Black IPA. I built this up twice before pitching. This was my first starter ever. It worked awesome. :rockin:

 

[buckeye2011]

This was my first attempt at it after tons of studying. When I brewed it, I gave it a taste and it was close. It's been in the fermenter since St. Patrick's Day. I tasted it the other day and it's pretty damn close.

10# 2-Row
1# Crystal 80L
8oz Victory
4oz Special Roast
4oz Belgium Biscuit

1oz Northern brewer 8.6%AA (30min)
1oz Hallertau 4.1%AA (10min)
.75oz Fuggles 4.4%AA (5min)
1T Irish moss (10min)
1028 London Ale 1.6L starter
Mash for 60mins at 153*F
Boil for 60mins
OG: 1.060
Current gravity 1.011
Cooled and pitched yeast at 60*F
Fermentation temp 64*F

I get good efficiency with my setup (80-85%) so make the adjustments accordingly. I plan on bottling this a week from Saturday.
Cheers!

I'm going to give this a shot soon. The Biscuit might be what I've been missing.

Thanks!

 

[hopcop]

I'm going to give this a shot soon. The Biscuit might be what I've been missing.

Thanks!

Good luck. I have a sixer of CIA ready for when I'm ready to drink them. Please let me know how your results are.
Cheers!

 

[GulfCoastGirl]

WLP400 on the Stir Plate

 

[hopcop]

Bottle harvested from Ommegang Abbey Ale.

 

[pwndabear]

ok now i am fairly certain THEY dont use the same yeast in their ales as they do for carbing.

 

[hopcop]

ok now i am fairly certain THEY dont use the same yeast in their ales as they do for carbing.

Why would you think that? I'm curious to what is in my starter anyways. In not fairly confident it's the actual yeast either. Just saw it in the bottom of the bottle and went with it.

 

[pwndabear]

There were a few companies that bottle carbonate that are not at all shy about saying they dont use the same yeast strain to ferment than they do to carb. i got it wrong earlier on another company, but i have heard ommegang uses a different yeast.

then again, i could be wrong. you should call and ask them ;D