I am preparing a yeast starter

[cherrob123]

for a kolsch I plan on brewing next Saturday. I have 6 oz of DME and a smack pack of 2565. The LHBS said that this yeast is a little old and gave me some yeast food to go along with it.

So...here are my questions.

1. Should I smack the pack and let it swell before pitching it in my mini wort?

2. How often does the starter need to be agitated or stirred once fermentation begins? Should I make the starter at room temp or refrigerate?

3. Do I decant the liquid and just pitch the cake, or do I pour the entire contents into my main wort?

4. At what point do I use the yeast food, and is it really necessary since I am planning on making a starter?

5. What is the normal purpose for yeast food? Can it be used in lieu of a starter?

Thanks in advance for any help.

___________________________________________

Bottled Chimay Red Clone
Bottled St. Arnolds Xmas Ale Clone
Secondary Gruit
On Deck Kolsch

 

[jeffjm]

I always activate the smack pack and let it swell before pitching. It's not strictly necessary, but it helps activate the yeast and get them going before they hit the starter wort. It's best to keep agitating the starter. That helps get rid of CO2 that can inhibit yeast growth. You don't say what your starter vessel is, but it sounds like you're not using a stir plate, so just shake it frequently. Stirring with a spoon would add risk of infection. Room temps are usually good for starters, since you're looking to grow yeast, not make good beer, and colder temps inhibit fermentation.

Opinions vary on decanting, but my personal preference is to pitch as little starter wort as possible. I try to leave just enough liquid to get the yeast into suspension. That's probably more important in a delicate beer like a Kolsch than in something bolder.

Finally, I'm not sure what you mean by 'yeast food', but the name sounds like it might be something like Fermaid-K or some other type of nutrient containing minerals and/or dead yeast cells. I doubt that it has the sugars yeast need to propagate, so I wouldn't use it in lieu of a starter.

 

[pabloj13]

1. Yes

2. As often as you can stand to agitate it, and at room temp.

3. You can do it either way. I prefer to cold crash it in the fridge overnight and just pour the cake to avoid off flavors from the spent wort, but many people do it both ways.

4. Just a pinch while you are boiling the starter wort. Can't hurt.

5. It is remnants of dead yeast and other nutrients to help them get an even stronger start.

 

[cherrob123]

Wow....those are some great answers. Thanks.

I have but one more.

Do I need to make my mini wort air tight during fermentation like a regular wort, or should it be left uncovered?

My main concern is, or course, something getting in the starter and then transferring to my main fermenter, and the other concern is how to get rid of the CO2.

I'm getting this all ready for my beer club's nod to National Homebrew Day on 5/05. We'll be brewing at the club house and we anticipate a pretty good turn out. Since I'm in Texas, we also will be celebrating Cinco de Mayo with our neighbors next door...Grannie's Tamales. And yes...they are delicious with home brew....lol.

 

[pabloj13]

Wow....those are some great answers. Thanks.

I have but one more.

Do I need to make my mini wort air tight during fermentation like a regular wort, or should it be left uncovered?

My main concern is, or course, something getting in the starter and then transferring to my main fermenter, and the other concern is how to get rid of the CO2.

I'm getting this all ready for my beer club's nod to National Homebrew Day on 5/05. We'll be brewing at the club house and we anticipate a pretty good turn out. Since I'm in Texas, we also will be celebrating Cinco de Mayo with our neighbors next door...Grannie's Tamales. And yes...they are delicious with home brew....lol.

Cover it loosely with sanitized foil. The yeast NEED oxygen for replication. Nothing will get in under the foil. Also, I accept payments for advice in the form of tamales.