Author Topic: New starter procedure trial  (Read 66344 times)

S. cerevisiae

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Re: New starter procedure trial
« Reply #60 on: October 01, 2015, 12:08:49 pm »
In particular, the biggest issue for me with this method is that I like having my starter finished before I brew; pitching at high krausen adds another complication to the brew day. 

This method will generally allow a brewer to make his/her starter the night before brewing, eliminating the need for a long lead time (i.e., it is almost as convenient as using dry yeast).  That being said, the method will still work if a brewer finds himself/herself unable to brew until after the starter ferments out.  A fermented out shaken, not stirred starter works as well as any other starter of the same volume that is allowed to ferment out.  However, the key to maximizing this method or any other starter method is to pitch at high krausen.

Offline denny

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Re: New starter procedure trial
« Reply #61 on: October 01, 2015, 12:17:20 pm »
UPDATE:  Today is a week after brewing.  I took a gravity reading and it's down to 1.013, which is where it would be with my old starter method.  So, attenuation has not been an issue...not that I really expected it to be.  I have a sample chilling and carbing in a PET bottle.  I'll taste it later today.
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Offline klickitat jim

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Re: New starter procedure trial
« Reply #62 on: October 01, 2015, 04:03:02 pm »
Denny, what pressure do you hit the carb cap with? Shake? How long do you chill it?

Offline Joe Sr.

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Re: New starter procedure trial
« Reply #63 on: October 01, 2015, 04:09:17 pm »
I do 30 psi, shake like mad, hit it again, shake, and chill in the freezer for 30 minutes.

EDIT:  Of course, I recognize I'm not Denny...
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Offline klickitat jim

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Re: New starter procedure trial
« Reply #64 on: October 01, 2015, 04:29:13 pm »
I do 30 psi, shake like mad, hit it again, shake, and chill in the freezer for 30 minutes.

EDIT:  Of course, I recognize I'm not Denny...
It's all good. I can get a consensus this way.

Offline Wort-H.O.G.

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Re: New starter procedure trial
« Reply #65 on: October 01, 2015, 06:36:26 pm »
I do 30psi chilled....pretty quick


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Offline ynotbrusum

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Re: New starter procedure trial
« Reply #66 on: October 01, 2015, 08:29:33 pm »
Good to hear on the technique - I had a high psi and had some backwash into the CO2 line when rocking at 30 psi.  It makes sense to hit it then shake it with the CO2 disconnected....
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Offline jjflash

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Re: New starter procedure trial
« Reply #67 on: October 01, 2015, 10:40:33 pm »
For my starters <1.040 I hit them with air stone & pump till foamed to the top then onto the shaker table.
For my starters >1.075 I hit them with O2 till foamed to the top then onto the shaker table.
Been very pleased with my yeast performance this past year using this new technique, especially with big beers >1.080 OG and Belgian yeasts.
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evil_morty

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Re: New starter procedure trial
« Reply #68 on: October 02, 2015, 06:32:24 am »
Denny must have tried this by now - interested to hear what he thinks...

Offline narcout

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Re: New starter procedure trial
« Reply #69 on: October 02, 2015, 10:24:55 am »
I completely agree.  And I really doubt this method is the be all, end all, ONLY good method.  It's likely just another very good method...but I won't know without trying it and seeing for myself.

I think it's been demonstrated pretty conclusively that one can brew excellent beer that scores well and wins ribbons in major competitions with yeast that was propagated on a stir plate.

That doesn't mean that there isn't a better way, nor does it preclude the possibility that stir plates are useless or even detrimental for our purposes. 

I'm looking forward to reading about everyone's experiments.
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S. cerevisiae

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Re: New starter procedure trial
« Reply #70 on: October 02, 2015, 11:22:44 am »
I think it's been demonstrated pretty conclusively that one can brew excellent beer that scores well and wins ribbons in major competitions with yeast that was propagated on a stir plate.

People have won gold medals with beers pitched directly from the old-style Wyeast smack packs.

Quote
That doesn't mean that there isn't a better way, nor does it preclude the possibility that stir plates are useless or even detrimental for our purposes.

I have never claimed that my method is the "be all, end all" way to make a starter, and I hope that people do not attempt to treat it that way.  I have always sold my method as a low-cost, low-tech, low-stress method of making a healthy yeast starter that performs as well, if not better than other methods.


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Re: New starter procedure trial
« Reply #71 on: October 02, 2015, 03:51:06 pm »
Denny, what pressure do you hit the carb cap with? Shake? How long do you chill it?

I out 12 oz. in a 20 oz. PET bottle.  Squeeze out the air and hit it with 30 psi, shaking the crap out of it.  In the freezer for 45 min.  Then drink!
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Re: New starter procedure trial
« Reply #72 on: October 02, 2015, 03:51:46 pm »
I do 30 psi, shake like mad, hit it again, shake, and chill in the freezer for 30 minutes.

EDIT:  Of course, I recognize I'm not Denny...

Great minds, dude!
Life begins at 60.....1.060, that is!

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Offline denny

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Re: New starter procedure trial
« Reply #73 on: October 02, 2015, 03:52:37 pm »
Good to hear on the technique - I had a high psi and had some backwash into the CO2 line when rocking at 30 psi.  It makes sense to hit it then shake it with the CO2 disconnected....

I shake with the CO2 connected.  I keep the bottle uprioght so no flow back.
Life begins at 60.....1.060, that is!

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Re: New starter procedure trial
« Reply #74 on: October 02, 2015, 03:56:20 pm »
Denny must have tried this by now - interested to hear what he thinks...

DEEEE-LISHUS!  At just one week after brewing, the beer was fantastic!  It reinforced my belief in Dr. Cone's theory because it was cleaner and less estery than when I've used a larger starter made on a stir plate.  And that includes the fact that I pitched the starter wort.  I think that the "conventional wisdom" about pitching rates and esters must be strain dependent.  More details when I have more time.
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