I h ave a water bottle that I have been using for measuring. That could work. If I use the canned starter, how long do I have to have it prepared before I put it in the wort? We are brewing tomorrow, so am I going to be pushed for time? Also, I don't have the stir plate thingie, can I just shake or stir the jug every so often? This is all new to me, and we are supposed to brew tomorrow. LOL.
Please read the link I posted or search here for Shaken Not Stirred starter. You pitch it 24 hours after you make it. No stir plate is needed nor recommended. You dont need to shake the jug other than right before you pitch the yeast.
Please excuse my ignorance or stupidity, but I want to make sure I understand. Your article was an incredible read, but also a little over my feeble grey matter. So I am going to simplify if you would allow me.
So, I go get a can of wort starter, put it in a plastic container and add the liquid yeast. Make sure there is an airlock or some way that the gas will escape and leave it on the counter overnight. When I am ready tomorrow to pitch it, give the container a good shake and pour it into the wort. Give the wort a bit of a stir as well to distribute the yeast and that is it?
Again, please excuse my ignorance and stupidity, but this is all very new to me. RR
nope, so really quickly to explain the SNS afaik it:
(backstory) homebrewers were using this stir-plate technology to continually mix a starter made up of 1 to 2 litres of water that had an amount of malt extract added to it to provide food for the yeast. the liquid yeast vial/pack is added to this mix and the stir-plate keeps stirring it for a day or few days until its ready.
(SNS method) user saccharomyces here has a strong background in yeast and yeast cultivation and etc. he proposed a system of taking the same sterile wort (i do 1.25 litres water with 100g DME and a pellet or two of hops - 10 min boil makes it about a litre of wort), putting it in a ~ 4 litre jug or carboy (when it's cooled to pitching temp) with a stopper on it and shaking that wort very hard for a minute or so. the additional headspace(emptyspace) in the 4 litre jar allows for a lot of extreme frothiness of the wort.
-then add the liquid yeast to this frothy shaken wort and just leave it for a period of time until you add it to the real, large wort you intend to inoculate.