[Kevin]

I've used wort from brew day to make a vitality starter with good results.

[trapae]

I now use Propper Starter too.  Yes, more expensive but way easier IMO.  I still boil for 15 min tho.  Don’t trust just adding bottled or distilled.

[scrap iron]

I have been pressure canning starter wort for about five+ years. When I started I would do a mini mash of 1 pound of 2-row to a little over 1 gallon of water. I would then add a dash of yeast nutrient and calcium then pressure can at 15 psi. This worked well but was time consuming but it made 4 quarts of starter at a time that can be stored without refrigeration. Now a days I do no sparge so after emptying the mash I add 1+ gallon of RO water to it and pressure can that for starters. It comes out in the 1.030- 1.035 range for SG, perfect for starters. I use them according to their color, red and dark wort for Reds and dark beers and light wort for the light beers. This kind of makes up for the lower efficiency of no sparge.

[fredthecat]

I now use Propper Starter too.  Yes, more expensive but way easier IMO.  I still boil for 15 min tho.  Don’t trust just adding bottled or distilled.

i add distilled water for various purposes in small amounts to cooled wort and even fermented beer.

i know what you mean, i sometimes feel uneasy about it. but ive had zero infections from it and no perceptible issues.

[erockrph]

I now use Propper Starter too.  Yes, more expensive but way easier IMO.  I still boil for 15 min tho.  Don’t trust just adding bottled or distilled.

i add distilled water for various purposes in small amounts to cooled wort and even fermented beer.

i know what you mean, i sometimes feel uneasy about it. but ive had zero infections from it and no perceptible issues.

I'll be perfecty honest, I don't boil any of my starters unless I'm working with a very low cell count (like stepping up bottle dregs). DME in jug, water from the fridge dispenser, shake like hell, pitch yeast. I know I'm rolling the dice, and I'm not going to suggest that others should do this, but I honestly feel that the risks are quite minimal when starting with a large cell count. I've never had any issues that I've detected, and I have no hesitations about continuing to do this.

[allenhuerta]

I now use Propper Starter too.  Yes, more expensive but way easier IMO.  I still boil for 15 min tho.  Don’t trust just adding bottled or distilled.

i add distilled water for various purposes in small amounts to cooled wort and even fermented beer.

i know what you mean, i sometimes feel uneasy about it. but ive had zero infections from it and no perceptible issues.

I'll be perfecty honest, I don't boil any of my starters unless I'm working with a very low cell count (like stepping up bottle dregs). DME in jug, water from the fridge dispenser, shake like hell, pitch yeast. I know I'm rolling the dice, and I'm not going to suggest that others should do this, but I honestly feel that the risks are quite minimal when starting with a large cell count. I've never had any issues that I've detected, and I have no hesitations about continuing to do this.

With Propper Starter or in general? I never boil my Propper Starter. Just use it with bottled water and go from there. Beer is really resilient. They were making it forever before they knew what could ruin it lol

I'm sure it would be unrecognizable from beer today, but I wish I could taste the first beers/beer like beverage. I'm just curious. I'm sure if they drank our beer they would be confused as to what the hell kind of sorcery we used.

Edit: man, I should really proof read what my phone let's me write. Several of those didn't even make sense lol

Sent from my Pixel 4a using Tapatalk

[erockrph]

I now use Propper Starter too.  Yes, more expensive but way easier IMO.  I still boil for 15 min tho.  Don’t trust just adding bottled or distilled.

i add distilled water for various purposes in small amounts to cooled wort and even fermented beer.

i know what you mean, i sometimes feel uneasy about it. but ive had zero infections from it and no perceptible issues.

I'll be perfecty honest, I don't boil any of my starters unless I'm working with a very low cell count (like stepping up bottle dregs). DME in jug, water from the fridge dispenser, shake like hell, pitch yeast. I know I'm rolling the dice, and I'm not going to suggest that others should do this, but I honestly feel that the risks are quite minimal when starting with a large cell count. I've never had any issues that I've detected, and I have no hesitations about continuing to do this.

With Popper Starter or in general? I never boil my Property Starter. Just use it with bottled water and go from there. Beer is really resilient. They were making it forever before they knew what could ruin it lol

In general. I don't bother with Propper Starter because I just toss DME in water right out of my fridge. Livin' on the edge 

[tommymorris]

I now use Propper Starter too.  Yes, more expensive but way easier IMO.  I still boil for 15 min tho.  Don’t trust just adding bottled or distilled.

i add distilled water for various purposes in small amounts to cooled wort and even fermented beer.

i know what you mean, i sometimes feel uneasy about it. but ive had zero infections from it and no perceptible issues.

I'll be perfecty honest, I don't boil any of my starters unless I'm working with a very low cell count (like stepping up bottle dregs). DME in jug, water from the fridge dispenser, shake like hell, pitch yeast. I know I'm rolling the dice, and I'm not going to suggest that others should do this, but I honestly feel that the risks are quite minimal when starting with a large cell count. I've never had any issues that I've detected, and I have no hesitations about continuing to do this.

With Popper Starter or in general? I never boil my Property Starter. Just use it with bottled water and go from there. Beer is really resilient. They were making it forever before they knew what could ruin it lol

In general. I don't bother with Propper Starter because I just toss DME in water right out of my fridge. Livin' on the edge