Hi all,
first off, I've never made a starter, so please don't assume I know anything about the process when responding. Generally, I make 1.05 - 1.06 beers and use a pack of dry yeast per ~5 gal batch. Over the last year, I have been saving the yeast from the previous batch in mason jars, and direct pitching into the next batch (~200 ml of settled yeast per 5 gal batch). Had no issues until a batch of 1.05 recently, where fermentation didn't start within the typical 12-24 hours after pitch that I normally see, and I ended up pitching a fresh pack of dry yeast about 3 days in. That got me thinking about the viability of the saved yeast (which is stored in the fridge with the mason lid on loose to allow for gas exchange). Up until the "issue" beer, the stored yeast would typically be 0.5-2 months old. The one I had a slow start with was likely approaching 3 months. To avoid future issues, I am wondering if I should do up starters just to verify that the yeast is healthy.
1. should I?
2. how do I do it?
3. what size starter (2L?) do I make and how much starting yeast do I use?
Thanks
first off, I've never made a starter, so please don't assume I know anything about the process when responding. Generally, I make 1.05 - 1.06 beers and use a pack of dry yeast per ~5 gal batch. Over the last year, I have been saving the yeast from the previous batch in mason jars, and direct pitching into the next batch (~200 ml of settled yeast per 5 gal batch). Had no issues until a batch of 1.05 recently, where fermentation didn't start within the typical 12-24 hours after pitch that I normally see, and I ended up pitching a fresh pack of dry yeast about 3 days in. That got me thinking about the viability of the saved yeast (which is stored in the fridge with the mason lid on loose to allow for gas exchange). Up until the "issue" beer, the stored yeast would typically be 0.5-2 months old. The one I had a slow start with was likely approaching 3 months. To avoid future issues, I am wondering if I should do up starters just to verify that the yeast is healthy.
1. should I?
2. how do I do it?
3. what size starter (2L?) do I make and how much starting yeast do I use?
Thanks