Yeast Starter

[JimFowler]

How difficult is it to prepare a yeast "starter"? I'm confused by some of the things I've read.

 

[maida7]

It's very easy. check the mrmalty site for lots of info on starters.

A real basic guide is 1/2 cup DME to 2 cups water. Double that for a larger starter.

 

[HairyDogBrewing]

Here's what the Wiki says:
https://www.homebrewtalk.com/wiki/index.php/Starter

It isn't hard, it just takes a certain amount of time.
When I don't want to spend the time I rehydrate and pitch a package of dry yeast.

 

[Chuck_Swillery]

Easy. You're just making a small batch of unhopped wort to give your yeast a head start. Depending on how much you're making will determine how much yeast and how big of a starter jar. You can pitch the entire start or "cold crash" it, let most of the yeast settle out overnight in the fridge, pour off most of the wort, then just pitch the slurry. Just like making beer - all depends on how fancy you want to get. What specific questions do you have?

 

[loxnar]

It's very easy. check the mrmalty site for lots of info on starters.

A real basic guide is 1/2 cup DME to 2 cups water. Double that for a larger starter.

can you use corn sugar for a starter or does it need to be a malt?

 

[Arkador]

can you use corn sugar for a starter or does it need to be a malt?

use malt. Yeast can get lazy if you give them simple sugars (Dextrose) to start on them move them up to complex sugars (Maltose). I only use a dextrose starter for my Meade.

My starter process (2days in advance)
1: boil 1L water
2: add 100g DME
3: boil 10 min
4: cool to 70~deg
5: add to a sanitized growler
6: add yeast and swirl up really well
7: cover with Sanitized square of foil
8: pick it up and give a good swirl every time i walk past

I prefer to measure by weight. Volume of DME can change based on compaction, weight will not.

 

[msa8967]

Jim (OP)- I made my first yeast starter batches this last weekend and it was much easier to do than I had originally thought. I followed the same basic set of instructions given by Arkador and it utrned out fine. If you don't have a growler to use then see if you can find a 1/2 gallon glass milk jug or wine jug. Clean it well and sanitize. My beer batches got off to a very solid start using these starters.

 

[mojorisen10]

What's the simplest way to prepare the yeast befor pitching it to the wort.

 

[HairyDogBrewing]

The simplest way is to sprinkle the yeast straight into the fermenter on top of the cooled wort.
Some brewers use this method and are satisfied with the results.
But dry yeast will perform better if rehydrated in warm water first.
And it is always a good idea to make a starter for liquid yeast - to increase the cell count and reduce lag time.

 

[JimFowler]

So for a liquid yeast starter, that needs to happen 2 days prior to the time it will be used? And whatever container I use needs to be at room temperature? Does it need to be protected from light or does that even matter?

 

[maida7]

So for a liquid yeast starter, that needs to happen 2 days prior to the time it will be used? And whatever container I use needs to be at room temperature? Does it need to be protected from light or does that even matter?

Yes 24 hours minimum to get growth. After 48 hours your starter should be finished. At that point it's best to store it cold in the fridge to keep the yeast from eating up their reserves.

Yes, The best containers are the lab flasks that can go from the stove top straight to the ice bath.

Don't put it in the bright sunlight but regular room lighting won't hurt it.

 

[StarCityBrewMaster]

I made one with just under a cup of LME and a liter of water. Boiled the water, took it off the flame, added and stirred in the LME just like I would if I was brewing. Put it back on the stove for 15 mins then cooled it to under 80 and pitched the yeast.

I shook it every 2-3 hours pretty good to keep the yeast suspended. When I pitched the starter to my actual batch it took off in around 6 hours. I pitched dry yeast on my first batch and it took almost 24 hours for fermentation to start!

Starters are definitely nice

 

[JimFowler]

Ok, I think I'm ready to try this this evening. A couple of last minute questions: I don't have a flask - will any sterilized container work? Maybe a mason jar or some other glass that will hold +/- 1 liter of liquid? I will heat this in a pot and pour into the container to cool (followed by the yeast when it cools to under 80)? Once complete & pitched, I can cover with sanitizied aluminum foil? Should that be secured with a rubber band or anything, or as long as it is crimped tightly around the mouth of the container, will that be ok?

 

[osagedr]

Ok, I think I'm ready to try this this evening. A couple of last minute questions: I don't have a flask - will any sterilized container work? Maybe a mason jar or some other glass that will hold +/- 1 liter of liquid? I will heat this in a pot and pour into the container to cool (followed by the yeast when it cools to under 80)? Once complete & pitched, I can cover with sanitizied aluminum foil? Should that be secured with a rubber band or anything, or as long as it is crimped tightly around the mouth of the container, will that be ok?

If you haven't read the "14 essential questions" tutorial on mrmalty.com be sure to do so. Also use the pitching rate calculator there to ensure your starter is the correct size. I would cool the starter wort in whatever container you boil it in rather than transferring hot. A sanitized 2 litre pop bottle will work well; you can sanitize the lid & shake the bottle then remove lid & cover with foil (shake as often as possible); there is no need to worry about a tight seal with the foil, just crimp it around the mouth.

 

[maida7]

Ok, I think I'm ready to try this this evening. A couple of last minute questions: I don't have a flask - will any sterilized container work? Maybe a mason jar or some other glass that will hold +/- 1 liter of liquid? I will heat this in a pot and pour into the container to cool (followed by the yeast when it cools to under 80)? Once complete & pitched, I can cover with sanitizied aluminum foil? Should that be secured with a rubber band or anything, or as long as it is crimped tightly around the mouth of the container, will that be ok?

I find 1/2 gallon growlers work very well. Cool the wort in the pot with an ice bath before transfer. If you pour boiling hot wort into a glass bottle the bottle will crack. Plastic will melt etc...

Tin foil works great. No need for a rubber band as the nastys can't crawl up. They can only float down.

 

[Krrazy]

Just as a follow up to the basic procedure....do you usually try to match the DME color/type to the type of beer you're using the starter for or does it not really matter since you're decanting most of the liquid off anyway? I've seen some videos where brewers have had like half a gallon of liquid in their starters and I could see that this would potentially affect the final product if it didn't match.

 

[kappclark]

You can also weigh the dme ... I use 3 oz per 1L starter for a wort about 1040. This might be a better way to measure the DME (but it is a forgiving process)

I will be going to 2L starters soon, so will be fermenting in a growler...

recent basic brewing radio podcast was about a starter experiment, and the best results came from containers without the bubbler ...just use foil on the top for better gas exchange. Don't forget to shake the container every so often, or use a stirplate

 

[maida7]

Just as a follow up to the basic procedure....do you usually try to match the DME color/type to the type of beer you're using the starter for or does it not really matter since you're decanting most of the liquid off anyway? I've seen some videos where brewers have had like half a gallon of liquid in their starters and I could see that this would potentially affect the final product if it didn't match.

It's not a big deal. I use wheat DME in ALL my starters. Wheat malt ferments very well but I doubt it makes a difference. If the starter is 2L or more you probably should decant it and pitch the slury. BUT be sure to cool in the fridge over night before you decant it or you will be loosing all the yeast that had not flocculated.

 

[JimFowler]

This is a "Hop Scare IPA" from Midwest Supplies. SG is 1.058-1.062. This kit came with both LME and DME. Is one better than the other? Also, is 1L enough water?

Sorry to be such a *******, but I appreciate all the help.

 

[msa8967]

I have been told that your container for the starter should be twice the volume of the size of starter you need. Thus, if you want a 1 liter starter you will need a 2 liter container. I made several 1 liter starters this week using 1/2 gallon glass milk jugs which have a total volume of less than 2 liters and this worked just fine.

 

[maida7]

I have been told that your container for the starter should be twice the volume of the size of starter you need. Thus, if you want a 1 liter starter you will need a 2 liter container. I made several 1 liter starters this week using 1/2 gallon glass milk jugs which have a total volume of less than 2 liters and this worked just fine.

I'd disagree. I can make a 2L starter in a 2L flask no problems. I use foam control during the boil and the fermentation.

 

[Hethen57]

If you are oxygenating your yeast, is there any harm of using a larger container...ie. gallon glass jug (with extra air space), or is it just the space consideration of storing it and fitting it in your fridge?

Also, is the purpose of stepping up the size in several increments if you want a larger starter (thru chilling, decanting, and adding more wort) due to the fact that the yeast eat through the sugar when multiplying and you want to get back to an approximate 1.040 environment for optimal growth?

 

[maida7]

If you are oxygenating your yeast, is there any harm of using a larger container...ie. gallon glass jug (with extra air space), or is it just the space consideration of storing it and fitting it in your fridge?

Also, is the purpose of stepping up the size in several increments if you want a larger starter (thru chilling, decanting, and adding more wort) due to the fact that the yeast eat through the sugar when multiplying and you want to get back to an approximate 1.040 environment for optimal growth?

I don't think the container size really matters. You could make a starter in your carboy if you wanted.

If you use the starter within 48 hours it should never need to be refrigerated. Only if you delay using the starter OR you want to flocc the yeast so you can decant the liquid should it be put in the fridge.

Yes you can grow up the yeast to larger and larger amounts by doing several starters one after another. This is called stepping up and is very important when you start with a very tiny amount of viable yeast. Like off a slant or taken from the dregs of a bottled beer.

Always use 1.040 wort for all your starters. Adjust the amount of wort for the amount of viable yeast you start with and the desired ending amount of healthy yeast.

 

[JimFowler]

Ok .... to make the starter, do I need to have the yeast out of the fridge (to room temperature) before I put it in the liquid? Directions on the vial indicated that you would just add the yeast to the fermenter (if you're not doing a starter) but to have it out of the fridge for 3 to 6 hours prior to using it.

 

[Hethen57]

You want the yeast about the same temp as the wort so when you pitch it in, it doesn't shock the yeast. There is probably some leeway here, as I have successfully pitched yeast between 80 and 105 degrees, but they say it should be around room temp, and thats what I shoot for.

 

[JimFowler]

I didn't even consider the yeast temp, so now I've got the liquid ready and my yeast is in the fridge.....liquid needs to cool anyway, is there any safe (non-damaging) way to speed up the yeast "warming" process, maybe in lukewarm water or something? It wouldn't matter, but I have business to attend to ---- my only alternative is to put the yeast back in the fridge, scrap the liquid, and start over tomorrow ....

 

[JiveTurkey]

How much time do you have before you need to leave? You can stick the yeast vial/packet into a pants pocket until you have to pitch.

 

[JimFowler]

Good call .... I'll do that. I hate to spazz over every little thing....especially when just a little bit more careful reading would have prevented this. I just hate to screw this up. I sure do appreciate the help.

 

[JimFowler]

So my wife comes home and says "Hey, is that a vial in your pocket or are you just glad to see me?" ....... ok, that was lame


anyway, I think this may work out ok. starter wort has cooled, yeast has warmed up. If this doesn't work, I'll order more yeast and go from there.

Thanks for the help - I'll post back later (either way)

 

[maida7]

It typically takes longer for the starter wort to cool then the yeast to warm. Do not pitch the yeast until the starter wort is under 80F