Author Topic: Yeast starter qty  (Read 779 times)

Offline FLbrewer

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Re: Yeast starter qty
« Reply #15 on: January 07, 2014, 03:17:55 PM »
OK, so below is my (shotty) plan...

1) smacking pack now, leaving out overnight in a warm place (top of 'fridge?)
2) making wort ~24 hours or so from now
3) putting starter in a 1 gallon carboy in fridge
4) brewing sat. morning


Offline thebigbaker

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Re: Yeast starter qty
« Reply #16 on: January 07, 2014, 03:33:22 PM »
Don't think you need to smack the pack that early.  Actually, for making a starter, you could probably smack it right before you pitch the yeast.  I usually smack my Wyeast packs about an hr before I pitch it into the starter.
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Offline FLbrewer

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Re: Yeast starter qty
« Reply #17 on: January 07, 2014, 03:34:32 PM »
Don't think you need to smack the pack that early.  Actually, for making a starter, you could probably smack it right before you pitch the yeast.  I usually smack my Wyeast packs about an hr before I pitch it into the starter.

Whoops! Well it's smacked. Perhaps I should brew Thursday or Friday instead?

Offline davidgzach

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Re: Yeast starter qty
« Reply #18 on: January 07, 2014, 03:35:50 PM »
1) Smack pack now, make starter, cool to room temp and add yeast.
2) Let ferment to day before brew day while swirling whenever possible.
3) Place in fridge day before brew day overnight.
4) After brewing pour starter beer off yeast and add yeast cake to beer.

Dave Zach

Offline FLbrewer

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Re: Yeast starter qty
« Reply #19 on: January 07, 2014, 03:45:43 PM »
1) Smack pack now, make starter, cool to room temp and add yeast.
2) Let ferment to day before brew day while swirling whenever possible.
3) Place in fridge day before brew day overnight.
4) After brewing pour starter beer off yeast and add yeast cake to beer.

How long should I let the pack swell before adding it to starter?


Offline davidgzach

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Re: Yeast starter qty
« Reply #20 on: January 07, 2014, 03:58:09 PM »
It really doesn't matter.  If you want to see it's viable, give it an hour or two.  You'll probably see something by the time you are done with the starter and have it cooled.  What is the date on the pack?
Dave Zach

Offline FLbrewer

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Re: Yeast starter qty
« Reply #21 on: January 07, 2014, 04:03:03 PM »
November 20, 2013. I thought you had to wait 24-36 hours...will it be a problem if I wait another 12 hours or so to add to the starter?

Offline davidgzach

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Re: Yeast starter qty
« Reply #22 on: January 07, 2014, 04:21:11 PM »
The idea of waiting (maybe up to 6 hours) is to wake up the yeast in a sugar and nutrient solution.  Well, the starter is just a large version of what is inside the pack (minus the nutrients). 

EDIT:  Unless you add yeast nutrient....
« Last Edit: January 07, 2014, 04:25:16 PM by davidgzach »
Dave Zach

Offline FLbrewer

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Re: Yeast starter qty
« Reply #23 on: January 07, 2014, 04:23:46 PM »
Thinking ahead to later this evening, do I need to place an airlock on my 1 gallon carboy for this starter, or just leave a aluminum foil cover (rubber band secured) on it?

Offline davidgzach

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Re: Yeast starter qty
« Reply #24 on: January 07, 2014, 04:28:22 PM »
Thinking ahead to later this evening, do I need to place an airlock on my 1 gallon carboy for this starter, or just leave a aluminum foil cover (rubber band secured) on it?

I would use a loose aluminum cover without the rubber band so when you swirl it you add fresh Oxygen. 

Remember, you don't want to do this with your beer, but with a starter you are concerned with making yeast not beer.  You will hear this phrase a lot....
Dave Zach

Offline FLbrewer

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Re: Yeast starter qty
« Reply #25 on: January 07, 2014, 04:33:09 PM »
Thanks David. So I don't have to use an airlock or blowoff at any point for this starter?


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Offline morticaixavier

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Re: Yeast starter qty
« Reply #26 on: January 07, 2014, 04:41:05 PM »
correct, no airlock, you want air and you don't want it to blow off (that's yeast being blown off!) so make sure there is plenty of head space (like fill the 1 gallon jug half way)

and just to be totally clear The starter stays out on the counter (or a warmish place, in the 70s if possible) until a day before you brew the actual beer. It only goes in the fridge then. so if you make the starter tonight and you brew Saturday pop the starter in the fridge Friday as David suggested

One the volume of DME I would aim for ~ 1/2 cup per quart of water. figure a cup of DME is close to flour in consistency and flour is right around 6 oz per cup and you want about 3 ounces per quart to get in the ballpark of 1.040
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Offline alestateyall

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Re: Yeast starter qty
« Reply #27 on: January 07, 2014, 05:25:58 PM »
I use the calculator at brewers friend

http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

It works on iPhone. All the other calculators do not work on iPhone.

Offline FLbrewer

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Dammit!
« Reply #28 on: January 07, 2014, 07:44:56 PM »
Sometimes brewing beer is a bear! What a night, I don't think I ever activated my pack properly, re-smacked at around 9 PM, seems good now. Also, accidentaly dipped my DME/water mixture into my ice bath so drain poured the whole thing.
I'll try again in the morning, hoping it's not an issue waiting 8 hours or so w. the yeast activated.
FWIW, settled on 1 cup of DME to 2 quarts of water. Thanks to morticaixavier for the messages!

Offline morticaixavier

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Re: Dammit!
« Reply #29 on: January 07, 2014, 08:08:03 PM »
Sometimes brewing beer is a bear! What a night, I don't think I ever activated my pack properly, re-smacked at around 9 PM, seems good now. Also, accidentaly dipped my DME/water mixture into my ice bath so drain poured the whole thing.
I'll try again in the morning, hoping it's not an issue waiting 8 hours or so w. the yeast activated.
FWIW, settled on 1 cup of DME to 2 quarts of water. Thanks to morticaixavier for the messages!

glad to help. It'll be fine to wait.
"Creativity is the residue of wasted time" - A. Einstein

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