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yeast_starters

First, there is lots of good information out there, and I am not an expert; but I'd like to share what works for me in case others find it useful.

Here are two good examples:

I'll talk about two approaches, and then discuss some background and math (just skip the math if you're not interested).

Why bother?

We want to do this because:

  • It proves the yeast is still viable
  • It reduces the lag time and ensures that the yeast is ready to go
  • We can overbuild so that we have some yeast for our next batch or to share with a friend
  • And it's kind of fun

Producing starter "wort" - the classic-ish procedure

We've got two goals: a 1L starter and 0.5L of overbuild for next time

  1. Measure 1.5L of cold water
  2. Add a smidge of Campden powder
  3. Poured 0.5L into flask
  4. Boil 1L in pot on stovetop
  5. Add 150g of DME and 1/4 tsp of yeast nutrient to pot
  6. Add boiled wort to flask – use a stainless funnel
  7. Cover with aluminum foil
  8. Cool in sink (using ice-bath) to room temp
  9. Add your yeast to your room temp starter “wort”

TBD

Producing starter "wort" - the simplified approach

Same goals as above, except that we opt for quick and “dirty”.

  1. Begin to boil 1.5L of water in a kettle
  2. Add a smidge of Campden power to the water
  3. Add 150g of DME and 1/4 tsp of yeast nutrient to your flask
  4. Add half of the boiling water to the flask
  5. Using gloves - Swirl the flask to dissolve the DME
  6. Add the remaining boiling water
  7. Using gloves - Swirl again
  8. Cover with aluminum foil
  9. Allow the wort to sit for 10 to 15 min
  10. Cool in sink (using ice-bath) to room temp
  11. Add your yeast to your room temp starter “wort”

Using your wort

Have followed one of the procedures above you're now ready to either swirl the flask/mason-jar every once in a while (whenever you think of it) or use a stir-plate

Stir plate procedure

  1. Remove the aluminum foil “cap”
  2. Drop the sanitized stir-bar into the flask
  3. Replace the aluminum foil
  4. Place the flask on your stir-plate
  5. Set the stirring speed so that you have a small vortex
  6. Wait 12-14 hours … remember you're making a starter; not beer ;)

Now what?

Now you've got 1.5L of starter.

  1. Swirl it around to make sure the yeast is in suspension
  2. Pour some into two 250ml mason-jars; seal those loosely and put them in the fridge for next time
  3. Pour the rest into your real wort
  4. Aerate in your preferred way

TBD

yeast_starters.txt · Last modified: 2018/05/11 19:02 by okibaw