Potential yeastie doom...

[VonRunkel]

So, im trying my hand at building a starter. I read all that St. Papazian had to say on the matter, and I couldn't put any wort in with the fresh harvested cake from my Mr.Beer cowboy such and such, so I boiled the bejeebies out of some brown sugar. I know this isn't the prefered method, but its all I had. I also didn't have an airlock or anything really, so I built an airlock out of some tubing, string and some hot glue. Its not pretty, but its functional. My real question is if the sugar will make this into a learning experience.
Thanks
Von Runkel

 

[Clementine]

Well you learn from everything we do just depend on whether it is a positive or negative learning experience.

The problem with the sugar is it will ferment but it won't necessarily provide the nutrients needed for yeast growth. The purpose of a starter is to energize and increase the number of yeast cells. Yeast only multiple when they are healthy, ie they are getting all the nutrients they need and they get fat that caused them to divide and multiple. So what makes healthy yeast is nutrients and O2 and sugar. You have only given them sugar and possibly O2. This could cause the yeast to be a bit stressed out and not multiple as expected or be weaker and not attenuate as they should.

In future if you have not got access to DME or wort to make a starter. Try added bakers yeast to the sugar before you boil it as a yeast nutrient, some other people on this forum suggested it as a yeast nutrient. You could even boil up some bakers yeast (at least 20min), cool it and add it to your starter. Also ensure you get plenty of O2 to those yeasties, ditch the Airlock and go with a sanitized piece of foam or foil that will keep the nasties out but allow gas exchange.

On re-reading your post if you have a whole cake you can just wash it and store it for future use, read the sticky at the top of the forum for the how to do it.

Clem

Also I'm guessing in Von Runkel Land Cowboy = Carboy the thing you ferment in?

 

[Oscbert]

Are you using a Mr Beer fermenter for your upcoming brew? If so a starter isn't needed because they are only 3 gallons. A vial or packet of yeast will be plenty. Your yeast cake that your harvested should be enough also for a 3 gallon batch. Just keep it refrigerated in a sanitized container and use it within 3-4 days.
If you already pitched the yeast into your brown sugar. I still think it will turn out okay. It shouldn't kill the yeast.

 

[shawnbou]

In future if you have not got access to DME or wort to make a starter. Try added bakers yeast to the sugar before you boil it as a yeast nutrient, some other people on this forum suggested it as a yeast nutrient. You could even boil up some bakers yeast (at least 20min), cool it and add it to your starter. Also ensure you get plenty of O2 to those yeasties, ditch the Airlock and go with a sanitized piece of foam or foil that will keep the nasties out but allow gas exchange.

+1 to everything Clementine said. I've also heard of mead and cider makers using chopped up raisins in a starter for nutrient, if they don't have commercial nutrients to use. I can't vouch for this method personally, but it may be better than nothing but sugar for yeast health. Just make sure you get them with no additives or preservatives, and preferably no added sugar.

 

[VonRunkel]

Thanks guys.... Now if only I had thought to ask this question before I took the weeklong trip to Florida.... Clem, cowboy is some cheesy Mr Beer brand of American ale. I'm really only trying this yeast building thing to see if I can do it. I'm pretty stuck with mr beer for a while (lack of finances) so I just wanted to try it, you know, play god to the yeasties.
Thanks for all the advice guys.

 

[day_trippr]

fwiw, the Mister Beer plastic barrel fermenter actually holds 2.1 gallons of brew (youngest son still uses one). I agree there's no need for a starter - especially when brewing anything from the Mister Beer product catalog (pretty much all low gravity recipes). Just rehydrate the yeast and dump it in...

Cheers!