How to make a yeast starter - Pictorial

[DeathBrewer]

Shaking with an open top (loose foil) will allow some air to come in.

 

[DeathBrewer]

Mmmmm, squeeze yeast!

Is that like vegemite in a squeezable container?

 

[Diablo]

Mr. Malty isn't the word of god. Just make a starter for now to make sure the yeast is viable...that will get you started.

What beer are you trying to make that would require a 3 liter starter, anyway?

It's a Hefeweizen using Wyeast 3068. I estimated OG at 1.05. The yeast was manufactured in June. The batch size is 6 gallons. The age of the yeast seems to be the big variable.

 

[DeathBrewer]

That's silly. That yeast is still good. You could probably just pitch it in as is and it would still work. I've kept yeast for well over a year and used it without a starter with no problems.

I would just make a 1 L starter and pitch.

 

[techrunner]

Hey neighbor...

Can anyone explain how Oxygen is going to get in when there is a constant stream of CO2 pouring out?

think of the oxygen and the co2 as two separate things, each in their own flask with nothing else. if all you could see was the co2, it'd be most concentrated in and just above the wort. it wants to disperse, and spread out evenly, so the molecules will try to get up out of the flask to get a little space between each other. the oxygen is most concentrated outside the flask, and so those molecules will try to spread out and make their way into the flask, where there is very little oxygen. they each try to disperse, regardless of what else is in the same space, as long as there is no physical barrier. basically, the o2 will be able to swim against the co2, because it wants to get in the flask where its less crowded with other o2.

 

[motobrewer]

lets say you wanted to make a 1L starter (or 1.5L, or 2L...)

what would you start with? Would you make 1 liter of wort and pitch the vial into that, or start at 500mL and step up?

Thanks

 

[DeathBrewer]

You could do either. I generally step it up.

OK, here is a good example...when we make 50 gallon batches we begin with a 1 L starter and then we make a 5 gallon starter and then we dump that in

 

[motobrewer]

lol, bit of a jump, but ok.

i'm brewing a big maibock (1.070) in a week or so and I was just wondering. thinking about making a 3L starter.

 

[bjzelectric]

Yea Im makin a barleywine(1.110) on Saturday. Just made a 2L starter. Plan on doubling it tomm. MrMalty was talkin about using 2 vials of yeast? I thought that was why I was "steppin it up." I guess ill see what happens...

 

[DeathBrewer]

lol, bit of a jump, but ok.

i'm brewing a big maibock (1.070) in a week or so and I was just wondering. thinking about making a 3L starter.

Well, think about it this way...the 1L starter is more than enough for a 5 gallon batch. And then you just treat the 5 gallon batch like a big starter!

A 2L starter will be fine for that batch. Hell, 1L will work fine, but 2L will CERTAINLY do the trick.

 

[motobrewer]

mrmalty says i need 4 liters, lol

 

[triangulum33]

i usually dilute it to 800 mL before i put the foil on

So, can you just use the 4:1 water to dme ratio to make any size starter? Dilute by 25%?

Seems like it would be better taste-wise by decanting the poopy beer off before pitching a big starter

 

[mordantly]

i use a cup dme per quart.. never checked the gravity but it never has been an issue. also only pitch 1 or 2L of single-step cells.

 

[DeathBrewer]

mrmalty says i need 4 liters, lol

It won't be OVERpitching, but it certainly isn't necessary to pitch that much.

So, can you just use the 4:1 water to dme ratio to make any size starter? Dilute by 25%?

Seems like it would be better taste-wise by decanting the poopy beer off before pitching a big starter

You want your gravity at about 1.040.

Taste won't make a difference. It's just yeast...they eventually fall out of the beer. This is an option, tho. Personally, I like to pitch a starter that is still active, so the yeast go nuts on the wort and don't have to come out of dormancy.

i use a cup dme per quart.. never checked the gravity but it never has been an issue. also only pitch 1 or 2L of single-step cells.

That's probably a bit much...1.040 - 1.050 is better, otherwise you're stressing the yeast a bit. 5 oz per 800mL will get you about there. Weight is a better measurement than volume for DME, of course.

 

[triangulum33]

Taste won't make a difference. It's just yeast...they eventually fall out of the beer. This is an option, tho. Personally, I like to pitch a starter that is still active, so the yeast go nuts on the wort and don't have to come out of dormancy.

The starter wont have oxidized beer with the yeast? Pitching the active starter definitely makes sense, though...

 

[DeathBrewer]

The yeast eat up all the oxygen and the co2 keeps the oxygen at bay while they are fermenting. If there is any oxygen left, the yeast will eat it up when they start going through their next reproductive stage in the fermenter. No concerns at all.

 

[triangulum33]

I'm convinced. I stand renewed in your glory once again DB!

 

[HI_SALENITY]

Ok I think I get it but this will be my first starter so tell me if I am doing something wrong .

Boil 1 liter of water and just over a cup of "light" DME
Pitch 1 vial of White Labs yeast at around 75*
Cover with foil and shake/stir occasionally ?
After 3-4 days refrigerator overnight (or until brewday)
Pour "beer" off and let yeast come up to room temp
Mix and pitch


And some "kits" I have seen recommend pitching 2 yeasts . With a starter is this necessary?

 

[bjzelectric]

Ive heard its best to pitch starters @ high krausen. I usually dont make mine early enough to let them finish fermenting either. I would prob refridgerate after only a day or two. All in all, youre plan looks good. Enjoy!

 

[Stuntman]

I got two questions, since this thread is still kicking....

I am reading about washing yeast, I am going to do it for the first time in a few days.

1: Instead of washing, can I buy a White Labs oh lets say 005, start it 48 hours, change out DME/beer for fresh wort (that is oxygenated by shaking) and keep stepping up until I get enough to put back into vial and have extra for fermenting 10 gallons of brew?

2: Loose foil on my beaker, just keeping wild yeast from falling in to beaker, right? I will be using a strirrer.

 

[surista]

Having watched some of the Brewing Network's older video podcasts showing six-pack batches, and since I have some one-gallon glass carboys on hand, I'm going to start making some six-patch batches. Would making a 1-litre starter make any sense? Since the yeast packets are for 5-gallon batches I was figuring that I could use half a pack for each 1-gallon batch for more than enough yeast....

 

[Stuntman]

Having watched some of the Brewing Network's older video podcasts showing six-pack batches, and since I have some one-gallon glass carboys on hand, I'm going to start making some six-patch batches. Would making a 1-litre starter make any sense? Since the yeast packets are for 5-gallon batches I was figuring that I could use half a pack for each 1-gallon batch for more than enough yeast....

Wish I knew what you are talking about. Can you direct me to the six pack (or patch) that you are talking about? Sounds more along the lines what I am looking for. I would appreciate it.

 

[surista]

My bad - it wasn't the Brewing Network, it was Basic Brewing. Scroll down to the very bottom of the page; they do a three-part series on brewing a six-pack of IPA.

http://www.basicbrewing.com/index.php?page=video

 

[Bdogg]

Just did this for the first time with Wyeast 1084 Irish Ale yeast. Interestingly the smack pack's manufacturing date is Jan 26 2010 - the LHBS guy was excited about how young the shipment of yeast they just got was. Anyway this thing is sitting on my counter in a 2L cola cola bottle and smells terrible.

 

[AndrwHock]

+15 for a starter.... well, guess its only +1, but a starter is a great way to rest at ease that the yeasties are viable.

 

[jturie]

Possibly a dumb question from someone with zero experience with both liquid yeast and starters:

Do you activate the smack pack a couple of days before doing the starter or do you just pitch in the yeast into the starter without smacking?

 

[KayaBrew]

Possibly a dumb question from someone with zero experience with both liquid yeast and starters:

Do you activate the smack pack a couple of days before doing the starter or do you just pitch in the yeast into the starter without smacking?

smack it like it owes you money, wait till it swells up, pitch it into your starter wort.

 

[jturie]

consider the little monkey spanked.....thanx

 

[HenryKDuff]

Please excuse the noob question, but what exactly is the "stepping up" I keep seeing references to? Mr. Malty is advising a 3L starter for my next brew (1.069 OG Honey Porter). I don't have anything handy to store such a large starter - could a 1L starter be "stepped up" to 3L in multiple containers (2-3 half gallon growlers)?

Also, is a 1L starter still a significant improvement over just pitching the smack pack if Mr Malty is advising 3L? The smack pack is very fresh if that makes any difference.

 

[mordantly]

you make a starter of say 500mL.
let it flocculate.
decant off beer.
add 1L (1000mL) wort to yeasties.
decant.
add 2L of wort.
repeat until desired volume is reached.


i typically make a 2L from the smack-pack equivilent cell count (i slant and stir plate) and split it between two 5er batches.