First Starter

[json2001]

So I'm making my first starter. I have a 2l flask and a homemade stirplate that i just finished up. Seems to stir just fine at low speed but at higher speed something it flings the stir bar to the side. I guess it's not the MOST balanced piece of workmanship ever. But it makes a nice, maybe 1 inch deep, dimple in the top of the water, so I'm content.

Couple questions for my first time making a starter. I'm making a 1.44l starter (according to mrmalty.com).

1. Can i toss the stir bar in to boil with everything else to sanitize it? (I'm guessing no?)
2. I'm planning on fermenting lower, at like 67, but I can't get my stir plate into my fridge with the temp controller. Will it be ok to make the starter at room temp..maybe 74 degrees?

Thanks guys. If their are any other pitfalls i should be aware of, don't hesitate to point it out!

Thanks!

 

[ChillyP]

1. Can i toss the stir bar in to boil with everything else to sanitize it? (I'm guessing no?) No sure what you're boiling? Are you boiling your equipment for the starter? Or are you going to add the starter to the boil.
2.I'm planning on fermenting lower, at like 67, but I can't get my stir plate into my fridge with the temp controller. Will it be ok to make the starter at room temp..maybe 74 degrees? I've had the same problem. I have a piece of Tupperware that my flask will fit in. So I fill half way with water and stick my flask in it. I then add ice cubes to maintain the temperature.

 

[json2001]

1. Can i toss the stir bar in to boil with everything else to sanitize it? (I'm guessing no?) No sure what you're boiling? Are you boiling your equipment for the starter? Or are you going to add the starter to the boil.
2.I'm planning on fermenting lower, at like 67, but I can't get my stir plate into my fridge with the temp controller. Will it be ok to make the starter at room temp..maybe 74 degrees? I've had the same problem. I have a piece of Tupperware that my flask will fit in. So I fill half way with water and stick my flask in it. I then add ice cubes to maintain the temperature.

1. Well I have the flask so i was going to boil in there. I think i'll just use my trusty starsan and not even worry about this one (though it sure would be easy if i could boil it)
2. Great idea! Thanks! (EDIT: Totally forgot about my stir plate! Just gonna have to pull the a/c down for the night i guess)

 

[marubozo]

Before you boil in your flask, make sure it's one that is designed to take the heat or you could be in for a fantastic shattered glass experiment.

 

[json2001]

Before you boil in your flask, make sure it's one that is designed to take the heat or you could be in for a fantastic shattered glass experiment.

just double checked with the vendor and I am good to go on that front. Got some water heating up right now.

 

[json2001]

Sorry for the shaky cam, but how are we looking? Normal? Too fast? Too slow?

[ame=http://www.youtube.com/watch?v=qpe7lQCn39A]YouTube - First yeast starter[/ame]

It was like anything with brewing, had plenty of hiccups and unexpected boil overs, but next time it should be 100% smoother.

Also, i just squeezed the foil around the top, do i need to loosen it? Or is that going to allow enough air exchange to get some fresh o2 in there over night?

Guess it's time to RDWHAHB. I think I can handle that.

 

[json2001]

Well I'm getting concerned. It's been going since 7pm (15hours) just spinning away. I was hoping I would wake up to some krausen(sp?) or something!

Is this cause for concern or does the spinning keep krausen from accumulating?

 

[jjp36]

The spinning might be doing that. I've had starters that didn't form a krausen before. The starter should become a lighter color as the yeast propogate. It will become almost milky looking, like you added cream to it. Thats the best way i can describe it.

What yeast strain are you using?

 

[marubozo]

Like jjp said, you probably won't get a massive krausen and instead just a little bit of foam at the top while the wort slowly starts to become milky looking as more yeast are produced. Just look closely at the side of the flask and look for little rising bubbles. If you got that you're good to go.

 

[json2001]

Thanks guys. I'm using WLP013.

My wife did comment that it was looking lighter this morning. So, should I let it keep on spinning, brew my batch today and just pitch it straight from the stirplate then?

Thanks guys, once again I worried when perhaps I shouldn't have. I'm going to go look for bubbles now.

 

[json2001]

Tiny bubbles...check!

 

[marubozo]

I always pitch at what would be considered high krausen and then pitch the whole thing in. That's generally about 24 hours after I made the starter.

 

[json2001]

I always pitch at what would be considered high krausen and then pitch the whole thing in. That's generally about 24 hours after I made the starter.

Sounds good! Thanks for the help and reassurance, should be a good brew day. Russian Imperial Stout here I come!

 

[kevmoron]

One trick I use to make sure the starter is actually going is to shut off the stir plate for about 15 minutes and switch it back on. When switched back on, it should cause a lot of CO2 to escape solution.

Also, I second the color indicator. It will always get lighter as the yeast multiply.

It's perfectly normal not to have a krausen on a stir plate, as the constant whirlpool tends to suck it all back down.

 

[craigbrew]

I don't want to hijack this thread but, I don't have a stir plate. Can I make a starter without a stir plate? Do I just shake up my starter when I walk by it?

 

[marubozo]

I don't want to hijack this thread but, I don't have a stir plate. Can I make a starter without a stir plate? Do I just shake up my starter when I walk by it?

You certainly don't need a stir plate and can make a fine starter without one. If you don't have one, then yes, just be sure to give it a good swirl every time you walk by or so just to help speed things along.

 

[json2001]

Quick update. The starter worked GREAT. Left it on the stir plate until I was ready to pitch about 20 hours after making the starter. There were signs of fermentation within the next 6 hours and now it's bubbling away and looking great.

Thanks for the advice guys!