Warm Liquid Yeast / Making a Starter

[jgull8502]

Hi All! I just joined the forums and was hoping someone could make sure I'm on the right track.

I just received an order of ingredients to brew my next batch. It's going to be a stout so I ordered an Irish ale liquid yeast. It arrived this afternoon, and to my dismay the yeast arrived warm. The ice pack still had some chill to it, but it was not cold. I was perusing the forums and most people suggested to make a starter, which I'm assuming I should do.

To make a starter I read that you use 1/2 cup of dried malt extract. The recipe I'm using calls for 4 lbs of DME, and that's all I ordered. I'm assuming that it is OK to steal a half cup from this to make the starter, since it will just end up going into the fermenter anyways.

It's my second batch of beer and I want to take all the precautions necessary to make it as tasty as my first!

Thanks!

 

[BarleyWater]

Do you know the OG of the recipe you are using. If you aren't using anything other than the 4lbs of extract, then you don't need a starter because you gravity will be below 1.048. Any beers above this OG, make a starter.

 

[jgull8502]

Yeah, the recipe states the OG should be 1.060-1.064. It also uses 3.3lbs of liquid malt extract. So I take it I should make a starter from the DME I have?

 

[Yooper]

Do you know the OG of the recipe you are using. If you aren't using anything other than the 4lbs of extract, then you don't need a starter because you gravity will be below 1.048. Any beers above this OG, make a starter.

I disagree- if you have the time, make a starter. You may not NEED one desperately, but a vial of yeast has barely enough to start 5 gallons if the yeast is fresh. check out this pitching rate calculator: Mr Malty Pitching Rate Calculator
In an example I just did, yeast made in July of this year and a 1.048 gravity wort requires 168 BILLION yeast cells to pitch. There is no way in the world you'd get that from one vial- or even 4 vials. If the yeast is fresher, that's good, but who knows the temperature swings it's been through.

I always, always, always, use a starter when dealing with liquid yeast. Of course, much depends on the temperature and storage conditions before you even get it. I always say, "Better safe than sorry".

 

[Yooper]

Yeah, the recipe states the OG should be 1.060-1.064. It also uses 3.3lbs of liquid malt extract. So I take it I should make a starter from the DME I have?

If that is all you have, then you'll have to do that. I keep a bag of DME in my cupboard just for starters. A three pound bag lasts a long time.

 

[jgull8502]

Thanks for the help everyone! I think I will make a starter tonight and hopefully be able to brew before the weekend.

Speaking of lasts a long time. I have some questions pertaining to storage as well, not sure if I should start a new thread or not. After this brew I will have some leftover hop pellets and some grains (roasted barley, crystal malt, etc.) I assume I should keep the hop pellets in an airtight container; what about the grains?

Also, I noticed some people are stocking up on fresh hops. I'm a fan of buying in bulk, and I'm wondering what the best way to store fresh hops is and what amount is generally manageable.

 

[Yooper]

Thanks for the help everyone! I think I will make a starter tonight and hopefully be able to brew before the weekend.

Speaking of lasts a long time. I have some questions pertaining to storage as well, not sure if I should start a new thread or not. After this brew I will have some leftover hop pellets and some grains (roasted barley, crystal malt, etc.) I assume I should keep the hop pellets in an airtight container; what about the grains?

Also, I noticed some people are stocking up on fresh hops. I'm a fan of buying in bulk, and I'm wondering what the best way to store fresh hops is and what amount is generally manageable.

Hops should be sealed in the freezer in vacuum sealed bags. They will last a long time.

Opened grains once cracked will not last long at all-maybe only several weeks. You can store them in a dry cool place in an airtight container to try to preserve them. When you go to use them, taste them. If they taste stale or bland, discard them. (Taste them now, so you know how they should taste, so you can judge if they're not right).

 

[jgull8502]

Alright, so un-cracked grains could be kept in a large jar, or sealed bag?

 

[Yooper]

Yes, in a cool dry place. They should last several months.

 

[jgull8502]

So it's been about two days now and I haven't really noticed any activity with the yeast starter. I was expecting to see some foam (there is a little bit on top, but I think it was there the first night) or maybe the aluminum foil to be a bit popped up at the mouth of the bottle. Is there a way I can tell if anything happened.

I'm wondering if I should brew anyways (tonight or tomorrow?) and see if there's activity then. If there's not I could just buy more yeast and repitch, and just try to be as clean as possible doing so.

 

[JoMarky]

with my starters I usually dont get a krausen (foam) but the yeast layer at the bottom of the growler (my starter container) is noticeably larger. Theres such a high yeast:sugar ratio in a starter that fermentation is often over before you even check it.

 

[Anbrew]

I disagree- if you have the time, make a starter. You may not NEED one desperately, but a vial of yeast has barely enough to start 5 gallons if the yeast is fresh. check out this pitching rate calculator: Mr Malty Pitching Rate Calculator
In an example I just did, yeast made in July of this year and a 1.048 gravity wort requires 168 BILLION yeast cells to pitch. There is no way in the world you'd get that from one vial- or even 4 vials. If the yeast is fresher, that's good, but who knows the temperature swings it's been through.

I always, always, always, use a starter when dealing with liquid yeast. Of course, much depends on the temperature and storage conditions before you even get it. I always say, "Better safe than sorry".

Agreed 110% I really think starters are the easiest, cheapest way to improve the quality of your beer. I also find you generally get much better attenuation with a starter as well.