i use a 2000 ml pyrex flask, 1 cup of extra light dried malt extract, and 1300 ml of water. i heat the water in a small enameld kettle, add the dry extract and stir to dissolve. bring to a gentle boil for 15 minutes. pour the wort into the sanitized flask and cover pronto with foil and set into an ice bath in the sink. when cool to the touch (about 15-20 minutes) i add my yeast and put the cleaned/sanitized air lock on it. wrap a towel around it, and let her go to work. i do this the day before i plan to brew. i usually see activity in no more than 1-2 hours. for a lager or high ABV brew, i'd use 2000 ml of water and 1.5 cups of extar light dme.Steve973 said:How, and how far in advance of brewing, do you prepare your yeast starter? Specifically, in what kind of container, with what kind of malt, and what quantity?
I think that if you pitch a large vigorous population of yeast into a high gravity (potentially high alcohol) brew, you have a much quicker, much more smooth fermentation.Steve973 said:Interesting... What allows more yeast to create a higher ABV? I always assumed that the yeast would increase in population so that it could complete its job.
i got to be a brewer for a day because my wife kicks-ass! she did that for our 1 year anniversary. she love's her beer geek!!!!gaelone said:DeRoux's: that's a great experiment you guys did. Starters appear to be the way to go. How did you get to be brewer for the day?
In your directions for starters, you say you add the hot wort to the flask? Wouldn't you cool it first to be sure the glass doesn't shatter? I've only ever used a pyrex measuring cup. I recently bought a flask with stopper and don't want to shatter it.
i use every bit of the starter. i don't want to pour any critters out. i just swirl the whole thing up real good before i pour the entire starter into the wort. there isn't enough to affect the flavor of the brew. that's why i always use the extra light dme. if you did a starter larger than 2 qt (2000 ml) into a light lager, you might want to decant the liquid off the top of the yeast cake.......Steve973 said:Thanks... awesome info, everybody. I read that I can pour the excess liquid off of the slurry, and pitch the slurry. Does everyone agree that's a good idea?
What DeRoux said....there's good yeast suspended in there! If my starter gravity was way out of whack with my wort, or I was afraid it would affect the color of a really light brew, then I'd decant the fluid. I've never done this....I just pitch the whole thing. But, I tend to brew bigger ales, so I have a lot of room for slop. If I did a triple decocted Pilsener or something, then I'd be more worried about it.Steve973 said:Thanks... awesome info, everybody. I read that I can pour the excess liquid off of the slurry, and pitch the slurry. Does everyone agree that's a good idea?