Another Starter question

[Wild Duk]

i just got my 2000ml flask, stir plate is on the way from an ebay purchase, so I'm gonna attempt to do starters now. 2 questions:

1. What is the rule of thumb on how much water to DME to use. I have read lots on ounces or grams, but i have no way to weigh it. So measurments in cups would be helpful.

2. If will probably be crashing my starter in the fridge. If i do, how do i get the stir bar out of the flask when i go to pitch? Do i just pour it all into the primary?

thanks

 

[Professor Frink]

1. I use 1 oz. of DME per 1 cup of water for a 1.040 gravity starter.
2. I wouldn't worry about the stir bar getting into the wort, but if you sanitize your fingers before pitching, you can strain it out.

 

[Blender]

I use 1 gram of DME to each 10 ml of finished wort. A scale is very handy. Remember to aerate it. I pour off the spent wort after it's time in the refrigerator. It's easier to do when it is cold.

If you have a magnet you can hold it at the end of the flask and catch the stir bar when you pour the starter.

 

[Bytor1100]

I use a magnet on the outside of the flask and move the stirbar up the side of the flask and pull it out before pitching. I usually do it right after I take it off the stirplate, before the yeast start flocculating to the bottom.

 

[raceskier]

I also crash chill my starter and pour off the spent wort. What I do after that is let the flask (covered) come to room temp, add some freshly brewed wort, go back on the stirplate to get everything back in suspension, then pour into the fermenter. If you pour carefully, you can dump everything but the last couple cc's and leave the stirbar in the flask.

 

[Tommish]

I do a ratio of 1/2 cup of DME to 2 cups water which puts it about 1.040.

 

[DJCalico]

I'm actually doing my first starter tonight and I'd be lying if I said I wasn't a bit paranoid. I got the AHS starter kit this weekend which came with 3oz package of DME and a 2000ml flask.

So above I see "1 oz DME to 1 cup of water" and "1/2 cup DME to 2 cups of water" which is really close. Is there really no rhyme or reason to starters? meaning, as long as there is a solution of fermentable sugars and your pack of yeast... thats all you really need? I like the 1:1 ratio and might use that if it's been proven successful.

 

[Blender]

You want your starter wort to be roughly 1.040 which is good for growth. Any ratio that brings you to that level works. You mention a "pack of yeast". You do not need to make a starter for dry yeast if that is what you are referring to.

 

[DJCalico]

You want your starter wort to be roughly 1.040 which is good for growth. Any ratio that brings you to that level works. You mention a "pack of yeast". You do not need to make a starter for dry yeast if that is what you are referring to.

it's a liquid wheat yeast from Williams Brewing. I 'smacked' it last nite to get it going. It was slightly swollen this morning before I left the house. It should be good when I get home hopefully.

 

[DJCalico]

I keep seeing info on people using the stirplates... what exactly does the stirplate do for the starter? Is it to keep the yeast in suspension?

My starter is sitting on day 3 and it's clear with a nice layer of yeast on the bottom ready for brew day tomorrow. When i gently move the flask, it looks like globbules of yeast creep up to the surface (is that a good description?) Is it better to occassionaly shake up the starter to keep the yeast excited?

 

[Blender]

I keep seeing info on people using the stirplates... what exactly does the stirplate do for the starter? Is it to keep the yeast in suspension?

My starter is sitting on day 3 and it's clear with a nice layer of yeast on the bottom ready for brew day tomorrow. When i gently move the flask, it looks like globbules of yeast creep up to the surface (is that a good description?) Is it better to occassionaly shake up the starter to keep the yeast excited?

A stirplate does keep the yeast suspended and improve its ability to reproduce. Here is a nice article on the subject.>>http://maltosefalcons.com/tech/MB_Raines_Guide_to_Yeast_Culturing.php

 

[DJCalico]

Thanks Blender.

 

[Revvy]

Make sure you use a strong enough magnet if you are going to use it to hold the stirbar in place when you pitch...Someone suggested using another stirbar...

I used a refrigerator magnet when I pitched my starter on Monday....

My stirbar is in my primary.

 

[Jamo99]

My stirbar is in my primary.

I hope you freaked out and stuck your hand in to fish it out. You don't want to ruin your beer!

 

[Revvy]

I hope you freaked out and stuck your hand in to fish it out. You don't want to ruin your beer!

Nah...I RDWHAHB'ed it and posted a parody "are my beer roowind" thread in the member's section.

I mean, it had been sitting in my starter for several days, which obviously had turned to alcohol and except for touching a sanitized funnel on the way it would have been pretty sanitized....

 

[Rudeboy]

So above I see "1 oz DME to 1 cup of water" and "1/2 cup DME to 2 cups of water" which is really close. I like the 1:1 ratio and might use that if it's been proven successful.

Another good 1:1 ratio is 1 cup of DME to 1 Litre of water. Then no wieghing too.

Rudeboy