[Joe719]

Rookie move yesterday.  I wanted to make my starter in order to brew Friday.  After looking through all my supplies I didn't have any DME.  The home brew shop is about 30 minutes away. I did however have some left over 2 row brewers malt. I thought I could make a small batch of wort and make my starter.  I have no idea how much grain I would need to make 1000 ml of wort with a gravity of about 4.0.  Any help?  Should be good for a discussion.  BTW, I ended up driving to the store and bought some DME. 

[erockrph]

About 5-6 ounces per liter, depending on your efficiency

[a10t2]

I don't think there's any need to go that low-gravity. I shoot for about 8°P personally. That would be roundabout 5 oz/L at 75-80% efficiency.

[dkfick]

I shoot for about 1.040 with my starter wort.  I also make all my starter wort all grain.  Though I do it in 5 gallon batches and pressure can the wort for later use...

[klickitat jim]

I use DME but if I didn't have any I would mini mash a pound of two row in 2 qts at about 150 then dilute with water to about 1.035-40

[Jimmy K]

I use DME but if I didn't have any I would mini mash a pound of two row in 2 qts at about 150 then dilute with water to about 1.035-40

^^^  Saved me some typing

[klickitat jim]

I use DME but if I didn't have any I would mini mash a pound of two row in 2 qts at about 150 then dilute with water to about 1.035-40

^^^  Saved me some typing

Occasionally I have a good idea

[morticaixavier]

when I'm feeling extra productive on a brew day I'll put an extra gallon or so of water through my main mash after I've collected what I want and boil that down to 1.030-1.040 and pressure can for starter wort. same idea, and it's sugars I would have fed to the chickens otherwise so I call it free!

[klickitat jim]

when I'm feeling extra productive on a brew day I'll put an extra gallon or so of water through my main mash after I've collected what I want and boil that down to 1.030-1.040 and pressure can for starter wort. same idea, and it's sugars I would have fed to the chickens otherwise so I call it free!

And no real need to worry about tannins or clarity unless you're drinking your starters

[hopfenundmalz]

when I'm feeling extra productive on a brew day I'll put an extra gallon or so of water through my main mash after I've collected what I want and boil that down to 1.030-1.040 and pressure can for starter wort. same idea, and it's sugars I would have fed to the chickens otherwise so I call it free!

+1, but no chickens here.

[mklaney]

Sort of on this topic, I always have something lagering.  With lagers I have been waiting until the wort is boiled, take enough for a starter, cool it, oxygenate, pitch, the put it on a stir plate overnight.  Then I take the batch, put it in a bucket with a spigot overnight in the lagering freezer.  In the morning, I drain the wort from the "settling tank" through the spigot into a carboy to leave hops, etc behind.  I then oxygenate the wort and pitch the starter directly into the carboy.  I have been getting good results including two second place finishes at the state fair for my Dortmunder Export (lite lager category) and German Pils (Pilsner category).  All this prevents me from having to make a separate wort for the starter plus I believe it helps condition the yeast in the starter for the sugar profile it will be faced with, not to mention it forces me to be sure the main wort is cooled to lagering temps before pitching. 

[coolman26]

I shoot for about 1.040 with my starter wort.  I also make all my starter wort all grain.  Though I do it in 5 gallon batches and pressure can the wort for later use..

How long are you canning? 

[dkfick]

The canning takes quite a fair bit of time.  From start to finish on 5 gallons I average about 45 mins per 2L of wort  (HLT to cleaning canner). It's right about what I spend heating and cooling extract starters per batch. ..except if I only need a1L starter...then it's quicker. 

[dkfick]

I should not my canner can only handle 7 jars at a time :/ it takes like 3-4 ribs for me to do a batch typically.... the cooling is the slowest part.

[coolman26]

I bought a nice All American last year.  It holds 20qts at a time.  I have some older grain and thought about using it for canning starter.  Makes a lot of sense to have it around.  I like the idea a lot.  Now that I have the size to do larger batches, canning is much easier.