Author Topic: Do yeast starters add significant alcohol content?  (Read 4816 times)

Offline bonjour

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Re: Do yeast starters add significant alcohol content?
« Reply #15 on: June 12, 2011, 03:48:35 PM »
Sound advice Denny,

The purpose of making a starter is to make yeast, not beer.

Every now and then, OK, frequently, I get the urge to brew something truly massive, thus 5 gallons of a very flavorful, but small beer.

I Keg/bottle that beer on brew day and usually an RIS, BW, or STRONG Scotch Ale goes right on the yeast cake.
Fred Bonjour
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AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)

ccarlson

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Re: Do yeast starters add significant alcohol content?
« Reply #16 on: June 13, 2011, 02:54:56 PM »
The best starter is that from a previous batch, as long as it wasn't above 1.060 or so.

Offline tomsawyer

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Re: Do yeast starters add significant alcohol content?
« Reply #17 on: June 13, 2011, 03:32:02 PM »
White Labs recommends a 1.040 starter.  I don't think 1.040 is a real stressful environment for a yeast, and the amount of time it takes for the sugar to be consumed is fairly short.
Lennie
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Offline denny

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Re: Do yeast starters add significant alcohol content?
« Reply #18 on: June 13, 2011, 03:36:09 PM »
White Labs recommends a 1.040 starter.  I don't think 1.040 is a real stressful environment for a yeast, and the amount of time it takes for the sugar to be consumed is fairly short.

No. it's not real stressful, but I feel lower is better.  Tom S., any insights from a pro?
Life begins at 60.....1.060, that is!

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Offline tschmidlin

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Re: Do yeast starters add significant alcohol content?
« Reply #19 on: June 13, 2011, 04:42:29 PM »
White Labs recommends a 1.040 starter.  I don't think 1.040 is a real stressful environment for a yeast, and the amount of time it takes for the sugar to be consumed is fairly short.

No. it's not real stressful, but I feel lower is better.  Tom S., any insights from a pro?
I haven't tested it, so I can't say for sure.  Standard lab media varies in strength, most labs use between 2-5% glucose for growth, which translates to roughly 1.008 to 1.020.  But research labs aren't trying to grow as much as a brewer is, so I'm not sure it's all that relevant.  There is also very likely to be some strain dependency.

Sorry, not very helpful. :-\
Tom Schmidlin