Yeast starter?

[GeorgiaMead]

What is a good reciepe for a yeast starter? I just finished my stir plate and wanna make a starter tonight... So I have dme and stuff just lay a goo recipe on me


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[BWE]

I've never heard starters called recipes. But really I guess it depends on how big your beer is. But as a general rule of thumb you want 10% DME of whatever size starter you make. If you have a 2L (2000ml) Starter, you want about 200grams of DME. Add yeast fuel if you like, and that's it.

 

[GeorgiaMead]

Yeah I just said recipe cause you mix a thing or two together lol but thanks


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[budonze]

I've never heard starters called recipes. But really I guess it depends on how big your beer is. But as a general rule of thumb you want 10% DME of whatever size starter you make. If you have a 2L (2000ml) Starter, you want about 200grams of DME. Add yeast fuel if you like, and that's it.

I use the same ratio.


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[Roadie]

Same here also.


Almost Famous Brewing Company

 

[h4mmy86]

http://brew.stderr.net/starter_wort_calc.html

Shoot for around 1.040 use extra light dme if available

Cheers!

 

[NTXBrauer]

Mix the DME at the rates recommended above (100g per 1L of h2o). Boil for 10 minutes, then chill to 68-70F before pitching your yeast. You should end up with a OG of 1.036-1.040, which should be ideal to get the yeast going. Let it ride for 48hrs. (maybe less with a stir plate) Cheers!

 

[GeorgiaMead]

I need a 2000ml but I'm working my way up I'm using 2 cups which is 500ml I know not ideal but hey gotta start somewhere... Do I need to worry about high krasen(spelling bad I know) or will the vortex from the stir plate take care I that?


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[Roadie]

I need a 2000ml but I'm working my way up I'm using 2 cups which is 500ml I know not ideal but hey gotta start somewhere... Do I need to worry about high krasen(spelling bad I know) or will the vortex from the stir plate take care I that?


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You don't need to worry as it shouldn't overflow your container. On my stir plate starters are done in 18 hours.


Almost Famous Brewing Company

 

[Croyzen]

You want 1.030 - 1.040 gravity wort. I use the 10 to 1 ratio as suggested by Jamil on Mr. Malty. So 100 grams for 1 liter. 200 grams for 2 liters... When boiling it can get tricky because you can boil off more water than anticipated pretty easily leading to a larger gravity wort. I typically boil between 10 and 15 minutes and take a refractometer reading to ensure the gravity is where it's supposed to be.

Size of the starter will depend on how many yeast cells you need to correctly ferment the beer. This is determined by OG and batch size size primarily. For all the details read the FAQ at Mr. Malty.

 

[oakbarn]

It is easy to boil off too much so you need to start with extra water. You can add boiled water to dilute the wort to get to the 1.040 maximum OG. You can stir for about 18 hours then cold crash. Pour off liquid. Add cooled wort to the starter slurry then pitch. Make sure all your equipment is clean and sanitized.

 

[jimyson]

I stopped using DME and started doing 3 gallons of wort with BIAB method and sterilizing in my canner for storage. I also add servomyces for nutrients. This way, I have it on standby when I make starters. And best part is that it's cheaper. I may move up to doing 5 gallon batches when I feel like spending a day in front of the canner but for now I think I am fine.


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[kh54s10]

1 to 10 ratio, so 100 grams for 1 liter, 150 grams for 1.5 liters etc. 18-24 hours on a stirplate. Do not use an airlock. Just a foam stopper or a piece of sanitized foil. Usually you will get little or no krausen.

Get a scale and weigh out your DME. It is a lot more accurate than volume which can vary a lot with density.

Use mrmalty.com or yeastcalc.com, (there are other calculators), to determine the size starter you need for the beer you are brewing.