Starting my First Sample -- A Few Questions (Update)

[celtic_man81]

Well, I poured my first agar plate a few days ago (with the help from a friend) and it turned out beautiful! A lot better than I expected. We are going to pour two more generations (the 2nd being almost ready now) and then I am going to order some DME and hops for a starter. I am also going to plate my second jar and see what comes out of that.

Gen 1a pics: http://campl.us/bdcp, http://i.imgur.com/d1jId.jpg, http://i.imgur.com/bLOIo.jpg, http://i.imgur.com/HQuB9.jpg, http://i.imgur.com/aU2kW.jpg

Gen 2a pics: http://i.imgur.com/DFgvy.jpg, http://i.imgur.com/HYFLz.jpg, http://i.imgur.com/C2BFW.jpg

Enjoy! More updates to come!

 

[brewtoomuch]

You don't need hops for a starter.

 

[Irishpenguin13]

You don't need hops for a starter.

Agreed

 

[celtic_man81]

You don't need hops for a starter.

The idea is to weed out any unwanted bacteria that might still be lurking in the colony and any brett -- also to influence flavor. Yes, might sound noobish, but from reading, it sounds like whatever is in the trub can influence how the yeast flavours the beer generationally. I could be completely wrong.

The idea is to not make a sour, but a pilsner style beer. Yeah, most likely there won't be any lager yeast in there, but the temperature in the cellar is just at the threashold to just above lager temperature. It fluctuates between 10C to 15C.

Anyway, thanks for the comments