Easier way to make starters?

[scoundrel]

Last time I did make two starters, but started them at the same time. The most time consuming part was keeping the wort from boiling out of the flask and making a huge mess.
I boiled them until they stopped foaming. I think that took awhile.

I think boiling in a pot will help a lot. I could also make enough wort for two starters in the same pot. I have gotten some great suggestions here!

Here's what I do. It works especially well for big starters and step ups.

Easy Microwave Starter


Give it a try, it works well. I also put them in the freezer and they're cool in about 30 minutes.

 

[eastoak]

Going to do my first starter.

Do I use the DME that comes with the kit or do I need to buy some DME to keep on hand for starters? Which one from NB?

http://www.northernbrewer.com/shop/catalogsearch/result/?q=dme

i buy a bag of the lightest DME to use for starters then you can use it in any color beer. i only make starters for a few styles of beer where there is no dry equivalent. my local brewery welcomes homebrewers who want to use whatever yeast they have on hand, just bring a container and they fill it. i agree with the OP a little bit, it can be a hassle to make starters but they do have their place. recently i stepped up the dregs from a bottle of beatification up to 3 liters, yeast you can't buy in the store. made a 10 gallon batch of cal common that i made a huge starter for since there is no dry equivalent. outside of that US-05 / 04 works for 95% of the beer i make, no starter needed.

 

[themack22]

i buy a bag of the lightest DME to use for starters then you can use it in any color beer.

What would you get off this page?

http://www.northernbrewer.com/shop/catalogsearch/result/?q=dme

 

[Oscbert]

Here's what I do. It works especially well for big starters and step ups.

Easy Microwave Starter


Give it a try, it works well. I also put them in the freezer and they're cool in about 30 minutes.

Thanks for the link! Great website

 

[silvery37]

Similar to what others have said. I boil the water and lme in a pan. I bring to a boil for 2-3 minutes. While the wort is boiling I put the flask on a burner with an inch or so of water and bring it to a boil to kill anything in the flask. Then I dump the wort in the flask and cool in the sink. 30 min or less.

 

[Oscbert]

What would you get off this page?

http://www.northernbrewer.com/shop/catalogsearch/result/?q=dme

Any of the ones that say "light" are the ones your want. Personally i would get the "Golden light" one or the "extra light" one.

 

[themack22]

Grassy ass, seen yore!

 

[scoundrel]

Thanks for the link! Great website

Thanks buddy. We made it to compile all of what we've learned along with all of the great info/ideas from great communities like this one.

 

[Darwin18]

I boil my water in a sauce pan, add the LME, and give it ten minutes. Put in some Yeast Nutrient as well. Then I cool it in my sink in an ice bath before I pour into my flask and add the yeast and stir bar. The whole process from start to finish takes 30 - 45 minutes. Most of the time I'll walk away and watch TV.

2 hours? What are you doing?

 

[foltster]

Right, but if the DME is from your recipe you shouldn't have any problem using that and adding it back to the beer when you pitch the yeast. No sense in spending more money for something you don't need.

I don't agree with this. I feel you should pretty much always decant your starters to avoid the off flavors that can come from multiplying yeast.

 

[Oscbert]

I don't agree with this. I feel you should pretty much always decant your starters to avoid the off flavors that can come from multiplying yeast.

What off flavors?
Won't those same "off flavors" occur in your batch when it is fermenting? What's the difference?

 

[phoenixs4r]

What off flavors?
Won't those same "off flavors" occur in your batch when it is fermenting? What's the difference?

Well if your doing a starter properly you will have beer that is oxidized. Is it enough to worry about? No clue.

 

[foltster]

What off flavors?
Won't those same "off flavors" occur in your batch when it is fermenting? What's the difference?

Much of the sugar in the starter will be consumed in aerobic (growth/budding/multiplication) activity instead of anaerobic (pissing Alcohol and CO2) so the entire flavor profile will be different then the rest of your fermented beer.

Staters are fermented under very different conditions that your wort will be (no hops, stir plate, clear flask, temperature, etc).

On top of that my starters don't get temp controlled so they sit at about 77F.

Start sampling your starter wort and you probably won't enjoy all of it. Sometimes it is drinkable other times it tastes like nothing but esters.

 

[Oscbert]

Good point. Not sure if the oxidization that occurs in such a small amount would make a difference, but just in case it's worth it to decant. Thanks for the input Phoenixs4r and Foltster

 

[shuckit]

I have a slightly different approach to the whole starter thing and I think it's fast too. I make my starters in batches of 4 in a pressure cooker. I Add DME and water in the proper amounts to Qrt sized mason jars and then I pressure cook them for 20mins. Once cool they go in the basement.

They are shelf stable and when I need to make a starter I just dump the contents into a sanitized flask and put on the stir plate. It has really reduced the burden of making a starter a day or two before you brew.