how important is starter??

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jjmadden08

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Im going to be making my second batch this sunday, a Bavarien Heff. with this being a lower gravity beer, is it necessary to make up a starter tonight, or can i get away with just pitching the liquid yeast and then worry that it wont ferment for a day or two
 

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It's up to you- make a starter now, or be prepared for a long lag time. Either way is acceptable depending on your patience level!

I always make a starter, unless there is no possible way to do it.
 

homebrewer_99

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Rule #1 - ALWAYS MAKE A STARTER!

2 reasons:

1. You know your yeast is good prior to brewing up a batch. If you don't you are wasting time.

2. An active starter reduces your lag time from days down to hours (3 mostly).
 

rdwj

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If I'm using a propigator pack from Wyeast, I don't make a starter for 5 gallons. It is, basically, a starter in itself. For pretty much everything else (liquid) I make a starter.
 
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jjmadden08

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Thanks, i guess i will go ahead and make the starter. as i have never made one before, it will be good practice
 

SixFoFalcon

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With liquid yeast, I would always make a starter... unless it was one of the large Wyeast Activator "smack packs" which can just be smacked a few hours ahead of time. (Generally I smack 'em the night before and make sure they inflate fully overnight so I can brew in the morning knowing I have viable yeast to pitch.)

With dry yeasts, you have the option of just pitching the dry yeast right into the cooled wort. The last hefe I did, I just rehydrated the dry yeast in sanitary water while I brewed, and then pitched that into the cooled wort. It started fermenting within about an hour! :rockin:
 
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jjmadden08

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Thanks for the replies. 2nd question: what is the best failsafe methode for making a starter? i just picked up some DME and was going to do 1/2 cup DME, 1/2 cup water, cool it to 75, put in sanitized 1L flask, pitch the liquid yeast, aerate, and cover at room temp. does that sound about right?
 

homebrewer_99

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I'd up the water to 2 cups because you'll get evaporation from boiling for 5 mins.

After you sanitize your flask and pour your wort in you can pitch your yeast, cover with aluminum foil and shake the hell out of it to oxiginate the wort. ;)
 

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jjmadden08 said:
Thanks for the replies. 2nd question: what is the best failsafe methode for making a starter? i just picked up some DME and was going to do 1/2 cup DME, 1/2 cup water, cool it to 75, put in sanitized 1L flask, pitch the liquid yeast, aerate, and cover at room temp. does that sound about right?
It should be 1 pint water to 1/2 cup DME. You don't want to make it too strong- you want to multiply yeast, not stress them. A sg of 1.040 or so is ideal.
 
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jjmadden08

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Thnaks for all the advice, hopefully my brew weekend will go off without any problems (well at least not any BIG problems) :)
 

DaleJ

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Is a pint of wort sufficient? A number of things I've read talk about a quart or so.
 

Kulprit

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Probably a stupid question (keep in mind I haven't brewed anything yet)

But when you say to use some DME and put it into the cooled water - you mean taking some of the DME that came with your kit correct?

Or do you guys keep some around just specifically for this purpose?
 
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jjmadden08

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Kulprit said:
Probably a stupid question (keep in mind I haven't brewed anything yet)

But when you say to use some DME and put it into the cooled water - you mean taking some of the DME that came with your kit correct?

Or do you guys keep some around just specifically for this purpose?
I just bought an extra lb of DME for making starters with
 

Jayfro21

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Real quick question on starters...how early before you plan on brewing do you make the starter? Thanks!

Jason
 
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