All grain liquid yeast recipe

[user 200985]

Hello all,

I am moving into the liquid yeast realm, and cant find any recipes or intructions for starting a liquid sterile yeast batch with an all grain set up. Everything online is either the wyeast "pop-packs" or a Liquid Yeast>Dry Malt Extract ratio. Any advice or a decent url link would be great!

 

[FirstAidBrewing]

Might just be me, but I feel your question is unclear. Can you explain more what you are trying to do? What's wrong with starting from a smack pack or using DME? Are you trying to make a starter with fresh wort?

 

[max384]

I'm a bit unclear as well. You can use a smack pack (although this often needs a real starter as well) or a DME starter for an all grain setup. That's what I do. I just don't think it's necessary to go through the hassle of producing an all grain starter when I can just mix some DME with water and call it a day.

However, if you must make an all grain starter, use whatever brewing software you like, and make sure the gravity is between 1.030 and 1.040.

 

[FirstAidBrewing]

I'm a bit unclear as well. You can use a smack pack (although this often needs a real starter as well) or a DME starter for an all grain setup. That's what I do. I just don't think it's necessary to go through the hassle of producing an all grain starter when I can just mix some DME with water and call it a day.

However, if you must make an all grain starter, use whatever brewing software you like, and make sure the gravity is between 1.030 and 1.040.

Agreed on all levels. Ultimately as long as the SG is in that 1.040-ish range it doesn't matter what you used to make that starter wort; all that matters is that the yeast start to take off and are rarin' to go come pitching time.

 

[hottpeper13]

When there is 13 gal in the pot I put the hose in a pitcher and tilt the tun and let it drain until i'm ready to chill (use the hot water to rinse the tun) most of the time i get ~2qts of anywhere from 1.020 to 1.034, mostly depends on the OG of the intended beer. I freeze this until needed then boil down to 1.037- 40 and use as a starter. IT'S FREE MAN.

 

[Revvy]

What you are asking is really unclear...

Are you asking about mashing an all grain yeast starter as opposed to making one with extract?

Here's a video on making 2 liters worth....

[ame]https://www.youtube.com/watch?v=YnX_B48L4O8[/ame]

Basically you figure out how much you're going to make, (are you just mashing enough for a batch or are you perhaps jarring and pressure canning a bunch for later. Then just like any allgrain batch you make an all base malt recipe in the OG range of 1.040.

If you're looking at making a small amount, you can either do a tiny BIAB batch on your stove, or you can get a 2 gallon cooler and make a teeny tiny mash tun like this,

Or you can do a hybrid BIAB in a 2 gallon mash tun (which I've done for small batch brewing before)

[ame]https://www.youtube.com/watch?v=n6XwF2SLnJc[/ame]

If you want to make more and store for later, you can pressure can your worts in canning jars, just like the basic brewing guys do.

[ame]https://www.youtube.com/watch?v=jeNcL2saMNI[/ame]

Although I may start pressure canning some, I STILL find making extract starters so much quicker and easier than doing them all grain. In fact if I pressure can a batch, I STILL might just make an extract batch and can it. The yeast don't care whether our starters are all grain or extract, or made with Malta Goya Soda...

 

[user 200985]

Hi thanks for the replies. I bought the liquid yeast vile from white labs thinking it was necessary to make a starter with it. I dont use extracts in my brewing, so i was looking for a way to make a starter without using DME or LME (not that there's anything wrong with them, i just dont have any.)

 

[GuldTuborg]

Just make a small amount of 1.040 wort, unhopped.

And if the yeast is vile, you can always get another vial.

 

[Revvy]

Hi thanks for the replies. I bought the liquid yeast vile from white labs thinking it was necessary to make a starter with it. I dont use extracts in my brewing, so i was looking for a way to make a starter without using DME or LME (not that there's anything wrong with them, i just dont have any.)

In a pinch you can go to just about any grocery store that has an ethnic/mexican aisle, or to an ethnic market and grab some Malta Goya or Malta India...it's basically carbonated, lightly hopped porter wort....It's pretty nasty if you ask me, but a lot of folks, myself included have used it to make starters with...You don't even need to boil it, just degass it by pouring it into a sanitized container and pitch your yeast.

Just cold crash and decant the "beer" off the top, and just pitch the yeast. It stores forever, especially if you just use it for the times you're out of stuff.

I've kept it on hand for just the same reason, if i'm out of DME, and need to make a starter.

 

[maazak]

This Malta Goya is interesting. I'll see if I can find a six pack. If it is really ready to hold wort. That's pretty sweet.