Author Topic: Yeast Starter Temp Question  (Read 1675 times)

Offline robertpreed

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Yeast Starter Temp Question
« on: December 16, 2011, 06:53:25 AM »
Next week we will be brewing an IPA that has a pretty large OG of 1.072.  From looking at the Mr. Malty site, that means either a starter or 2.7 smack packs.   We did not use a starter on our first two much lower gravity ales and I have a question on the starter I would like to ask.

I have a 2L pyrex cone beaker that I was going to use for the starter.   I will be fermenting the wort at about 60-62 degrees and I was wondering should my starter be made at that same temp or at "room temp" (70-72 degrees)?    My guess is 60-62, but I wanted to ask the experts.

Thank you.

Offline dbarber

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Re: Yeast Starter Temp Question
« Reply #1 on: December 16, 2011, 06:56:10 AM »
You can ferment your starter at room temp.  The purpose of the starter is grow yeast, no need to ferment it at the same temperature as your batch of beer.
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Offline davidgzach

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Re: Yeast Starter Temp Question
« Reply #2 on: December 16, 2011, 07:01:47 AM »
You can ferment your starter at room temp.  The purpose of the starter is grow yeast, no need to ferment it at the same temperature as your batch of beer.

+1.  Room temp.
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Offline robertpreed

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Re: Yeast Starter Temp Question
« Reply #3 on: December 16, 2011, 07:10:42 AM »
Sweet guys, thank you very much. :)

Offline musseldoc

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Re: Yeast Starter Temp Question
« Reply #4 on: December 16, 2011, 07:10:56 AM »
If you are going to settle the yeast and dump the residual wort/beer/liquid, then the temperature does not matter.  In fact, the warmer it is, the faster the yeast will grow.  However, it sounds like you are fermenting an ale really cold (60-62F), likely to suppress ester formation and make it very clean.  If you are going to dump the whole starter in without settling the yeast, then I would definitely make the starter at your ferment temp or even 1-2F cooler.  
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Offline robertpreed

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Re: Yeast Starter Temp Question
« Reply #5 on: December 16, 2011, 07:54:08 AM »
Actually, what I planned on doing was make the yeast starter on a Wednesday/Thursday and brew on Saturday.

So, it sounds like if I plan on doing my starter earlier and give it time to settle and I decant the spent wort, then I can do at room temp.    If I plan on doing my starter later and want to pitch while it may still be active a bit, then I would want to do at or lower than my ferm temps......

Offline musseldoc

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Re: Yeast Starter Temp Question
« Reply #6 on: December 16, 2011, 08:01:46 AM »
Sounds like you got it. 
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Offline robertpreed

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Re: Yeast Starter Temp Question
« Reply #7 on: December 16, 2011, 08:09:43 AM »
Lots of great information on this forum!

Since the beer has such a high OG and I will be using the Wyeast Brewers Choice Yeast Nutrient for the first time, I expect a pretty big Krausen, so I will be using a blow-off tube for the first time too.........just in case!

Offline Pi

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Re: Yeast Starter Temp Question
« Reply #8 on: December 20, 2011, 08:29:25 AM »
Lots of great information on this forum!

Since the beer has such a high OG and I will be using the Wyeast Brewers Choice Yeast Nutrient for the first time, I expect a pretty big Krausen, so I will be using a blow-off tube for the first time too.........just in case!
If you use Fermcap you can lose the blowoff tube.
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Offline krustybb

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Re: Yeast Starter Temp Question
« Reply #9 on: December 24, 2011, 07:09:50 AM »
I did a one liter starter last night with California ale yeast V. This morning I really don't seem to have any activity to speak of. How long before I try and start over.

Offline a10t2

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Re: Yeast Starter Temp Question
« Reply #10 on: December 24, 2011, 08:07:44 AM »
I did a one liter starter last night with California ale yeast V. This morning I really don't seem to have any activity to speak of. How long before I try and start over.

Take a gravity reading first. A small starter like that could have fermented out in a couple hours.
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