Starter

[RC0032]

Can someone give more exact details on how to build and use the starter for the washed yeast?

 

[dp69_2001]

What you are trying to do is make a small 1.040 wort. So if you are making 1 QT you would want to use about 4 ounces of light DME bring to a boil. Cool, poor in whatever vessel you are using, pitch the yeast, then shake the hell out of it about 30 times a day (or as often as you can). Be sure to allow it to vent or you may explode whatever you are using. I use a 1qt mason jar and cover the top with foil. then wrap a rubber band around it. Seems to work.

 

[portlandbeergeek]

wow, when you put it that way it sounds so easy! I've never done a starter because i thought there was a ton of sanitation issues, special equipment, that plate thingy i've read about. Huh....guess my next batch i'll go it your way DP! cheers :

 

[dp69_2001]

A stir plate pretty much does all that shaking for you. Excellent item to have. But not necessary. To make it even easier, I can starters with a pressure cooker. When I need to make a starter, I pop off the lid and pitch. Sanitation is an issue. But, keep everything clean and sanitized and you should be fine. To me, sanitizing my whole kitchen is way easier than worrying about nasties in my beer.

 

[RC0032]

Thanks guys, now what if I don't have extra DME laying around to begin my starter?

Here is the background: I just started brewing and want to get my basic techniques under control before moving away from Kits. I really like a Belgian triple (IVAN'S BELGIAN TRIPLE by Brewer's Best) but since I don't think they make dry Belgian yeast I'm confused on just how this kit works. So I was going to swing by the LHBS and pickup some true Belgian yeast. Then being the cheap person I am wash the yeast to use in future Belgian style beers. But without having DME around to use as a starter how do I get the yeast going? Can I just pitch it straight?

 

[ajwillys]

Nope, you have to have something for the yeast to eat while it multiplies. That is the whole point of the starter. Just get some extra DME when you go to LHBS. It's not that expensive. I always take my left over DME from my batches and separate it into starter size baggies. Makes it even easier in the future.

 

[Yooper]

I haven't made an extract batch in a couple of years- but I always have DME on hand for starters. It's about $12 for three pounds, and it keeps well in the original back with a twisty tie inside a ziploc bag up in the cupboard (a cool, dry place). You can buy a one pound package, too, of course. I use 1/2 cup DME per 1 pint water for my starters (as another poster said), and it does go faster than you think. Even when you wash and save yeast, you use a starter again to get it going.

 

[RC0032]

Ok how long before your brew do you make the starter? I'm looking to make a tripple and have liquid yeast (Wyeast Tripple in a smack pack) that I will activate a few hours before starting the starter. But how long do I let the starter run before doing the main brew? 2 days enough? too much?

 

[Yooper]

Ok how long before your brew do you make the starter? I'm looking to make a tripple and have liquid yeast (Wyeast Tripple in a smack pack) that I will activate a few hours before starting the starter. But how long do I let the starter run before doing the main brew? 2 days enough? too much?

If the yeast is pretty fresh (check the date on the package), then 2 days is probably enough. I make mine about 2-3 days in advance, if I'm just making a small starter for an ale. If I'm making it bigger by stepping it up, I'll add more fresh wort about day 3 and plan on it being finished in about 5 days.

 

[RC0032]

Its ~4 months old if that's fresh 5 days it is thanks!