Starter from IPA wort leftover

[luizffgarcia]

Hi guys,

Yesterday i brewed a Zombie Dust clone and ended up with 600ml of wort at OG 1065 which i used to create a starter, i added 500ml of water to dilute it and get a 1L OG 1040 starter.

My question is, since there are plenty of hops and trub in that wort even after diluting it, will this starter be fine?

After it finishes fermenting will i have to wash the yeast like i would do from the bottom of a fermentor? Or i can just treat it as a regular starter?

My guess is since i diluted that wort in almost 50% t should be fine, but just wanted to double check.

Thanks

 

[IslandLizard]

Just treat it as a regular starter, and pitch with the little trub and hops. When washing/rinsing yeast you'll lose a large amount of cells. Like 50% or more.

Is this starter going to be pitched into the Zombie Dust you just brewed or is it for another beer? In the first case, make a "vitality starter" (brulosopher.com).

 

[luizffgarcia]

Just treat it as a regular starter, and pitch with the little trub and hops. When washing/rinsing yeast you'll lose a large amount of cells. Like 50% or more.

Is this starter going to be pitched into the Zombie Dust you just brewed or is it for another beer? In the first case, make a "vitality starter" (brulosopher.com).

Thanks for the input, this will be for another beer in the future, not sure which yet. I created it with the leftover wort from the Zombie Dust.

 

[luizffgarcia]

Wow i just checked and the starter is clearing, there is a LOT of trub in the bottom, i usually get like half a centimiter layer of yeast, now i see like 3cm of what i guess is yeast + trub.

You would just throw away the excess liquid and pitch all the yeast + trub?

 

[IslandLizard]

Yep. Leave it be in the fridge until your next brewday. Then take from the fridge, decant most of the clear beer on top, and let come to room/pitching temp. Pitch the whole slurry, or keep some behind to make a next starter from.

Next time you want to save out wort from the bottom of your kettle to make starters from, try to get clear wort. Pour the wort slurry into a (gallon) container, and let sit covered for a few hours. I use 1-gallon plastic Hellman's jars, they're very handy for many things! The trub will sink to the bottom, leaving clear wort on top. Carefully decant the clear wort into a stainless pot, leaving the trub behind. You could pour it through a fine mesh hop sack (~300 micron pores) placed inside a funnel to strain a little "deeper" and save a little more wort out. Boil the wort to pasteurize, dilute to starter gravity, and let cool.

Technically you could save pasteurized wort in a jar in the fridge, at least for a couple days, but there is a (small) risk of (deadly) botulism, even after boiling for 30-60 minutes. If you want to keep it for longer, you should either pressure can it at 260F, or deep freeze. I freeze it in 48 oz containers. Then it gets boiled again, diluted, and chilled right before making a starter.

 

[luizffgarcia]

Yep. Leave it be in the fridge until your next brewday. Then take from the fridge, decant most of the clear beer on top, and let come to room/pitching temp. Pitch the whole slurry, or keep some behind to make a next starter from.

Next time you want to save out wort from the bottom of your kettle to make starters from, try to get clear wort. Pour the wort slurry into a (gallon) container, and let sit covered for a few hours. I use 1-gallon plastic Hellman's jars, they're very handy for many things! The trub will sink to the bottom, leaving clear wort on top. Carefully decant the clear wort into a stainless pot, leaving the trub behind. You could pour it through a fine mesh hop sack (~300 micron pores) placed inside a funnel to strain a little "deeper" and save a little more wort out. Boil the wort to pasteurize, dilute to starter gravity, and let cool.

Technically you could save pasteurized wort in a jar in the fridge, at least for a couple days, but there is a (small) risk of (deadly) botulism, even after boiling for 30-60 minutes. If you want to keep it for longer, you should either pressure can it at 260F, or deep freeze. I freeze it in 48 oz containers. Then it gets boiled again, diluted, and chilled right before making a starter.

Waiting for the wort to clear and decanting makes perfect sense, i wish i had done that for this starter

 

[brandonlovesbeer]

The scenerio you are describing is basically the same idea as racking 5 gallons off a finished fermentation then racking fresh beer right on top of a yeast cake.
I'd say, "no problem"

 

[Sadu]

I wouldn't worry about trub in your starter. I use schwarzbier slurry to make pilsners and stout slurry to make pale ales. The trub gets left behind in the fermentor.