Liquid Yeast Without a Starter

[Halfacrem]

Thanks for that. In fact I might do that. Would you mind giving me some guidelines on grain levels and water to make a small starter. I've got a decent stash of Maris Otter so that would be good to do!

 

[Halfacrem]

You could make some starter wort, if you had grains to spare. That's what I do. If the vial is fresh, and I was desperate to brew, I'd pitch the whole vial into your aerated 11.5L wort and give it a good stir twice a day for the first 48 hours. For your next brew, try making your own starter wort. It stores well in the freezer

Sorry, replied without quoting you. That sounds a great idea. Any guidelines on amounts and boil times would be appreciated. :

 

[McMullan]

Read about that and thought about it as it would be much cheaper than dme (which to be fair I have bought for my first few goes at starters)

WHat do you do just mash teh grain and boil for 30 mins or so, cool divide up ont o tupperware, freeze, defrost + boil the amount on each starter??

Yes, that works fine and a good option if you have no starter wort. No hops, so shorter boil :thumb: What I do these days is drain off some or my beer wort and dilute it to 1.035. It then goes in the fridge for short term storage (week or two). If you sterilise it in a pressure cooker, it lasts months in the fridge. Occasionally, when I have more than required, I'll bung a bottle or two in the freezer for emergencies.

 

[MyQul]

Read about that and thought about it as it would be much cheaper than dme (which to be fair I have bought for my first few goes at starters)

WHat do you do just mash teh grain and boil for 30 mins or so, cool divide up ont o tupperware, freeze, defrost + boil the amount on each starter??

You wouldn't even need to boil it for 30 mins, just 15 to sterilize it as your not making beer so all the reasons you boil for 60mins wont apply

 

[McMullan]

Sorry, replied without quoting you. That sounds a great idea. Any guidelines on amounts and boil times would be appreciated. :

About 200-250g crushed malt mashed in 1L @ 62*C (keep it low to convert mainly fermentables) for about 30min, rinse with 1L and boil for about 30min or until you get to 1.035; place the pot in cold ice water in the sink, give it a stir and let it cool. It can be stored for later use or used straight away. A pinch of yeast nutrient won't hurt either. If you store it, bring it to a boil and simmer for 10 min before use. Grains are loaded with spores that are resilient to boiling. They can germinate after the boil if not kept cool. If you have a pressure cooker, you could sterilise the starter wort, store it, bring it up to pitching temperature when needed and use without reboiling.

 

[Halfacrem]

About 200-250g crushed malt mashed in 1L @ 62*C (keep it low to convert mainly fermentables) for about 30min, rinse with 1L and boil for about 30min or until you get to 1.035; place the pot in cold ice water in the sink, give it a stir and let it cool. It can be stored for later use or used straight away. A pinch of yeast nutrient won't hurt either. If you store it, bring it to a boil and simmer for 10 min before use. Grains are loaded with spores that are resilient to boiling. They can germinate after the boil if not kept cool. If you have a pressure cooker, you could sterilise the starter wort, store it, bring it up to pitching temperature when needed and use without reboiling.

That's great. Much appreciated. :thumb:

 

[McMullan]

That's great. Much appreciated. :thumb:

Sorry, Halfacrem, I left out some consideration for trub. When you cool the starter wort, just like beer wort, the cold break precipitates. Looking at my old notes, I fractionated it by leaving it in a large jug in the fridge overnight. The following morning I poured off about 800 ml of quite clear looking wort @ 1.054 (I used 200g of MO). This was diluted using 400 ml water to produce 1200 ml @ 1.035. That said, you don't have to worry too much about trub in the starter, as it's considered good for the yeast. But it's nice to be able to see what's going on in the starter too.

 

[Halfacrem]

Sorry, Halfacrem, I left out some consideration for trub. When you cool the starter wort, just like beer wort, the cold break precipitates. Looking at my old notes, I fractionated it by leaving it in a large jug in the fridge overnight. The following morning I poured off about 800 ml of quite clear looking wort @ 1.054 (I used 200g of MO). This was diluted using 400 ml water to produce 1200 ml @ 1.035. That said, you don't have to worry too much about trub in the starter, as it's considered good for the yeast. But it's nice to be able to see what's going on in the starter too.

Many thanks for the extra info!