I want to try yeast varieties that are not available in dry gluten free form... So its time I learned to make a GF yeast starter so I can buy liquid yeast and repeatedly culture starters untill I have an effectivly GF starter to pitch.
Is anyone doing this?
I am thinking of using brown rice syrup(lundberg) and yeast nutrient to make a 1.040 starter
I ordered some Wyeast 3711 french saison, and intend to "clean it up" through a couple rounds of starters prior to pitching. As each sucessive starter is ready, I plan to cold crash it and use the yeast from the botom to inoculate the next starter (leaving the majority of the very slightly gluten contaminated wort behind).
The more strictly GF option would be to streak petri plates with the yeast, pick a single yeast colony from the plate, and use it to start a tiny starter that could be stepped up a few times to pitching volume...this is way more work, but it would be 100% GF.
your advise and experience is aprecieated,
Is anyone doing this?
I am thinking of using brown rice syrup(lundberg) and yeast nutrient to make a 1.040 starter
I ordered some Wyeast 3711 french saison, and intend to "clean it up" through a couple rounds of starters prior to pitching. As each sucessive starter is ready, I plan to cold crash it and use the yeast from the botom to inoculate the next starter (leaving the majority of the very slightly gluten contaminated wort behind).
The more strictly GF option would be to streak petri plates with the yeast, pick a single yeast colony from the plate, and use it to start a tiny starter that could be stepped up a few times to pitching volume...this is way more work, but it would be 100% GF.
your advise and experience is aprecieated,