Making a starter

[Rodcx500z]

Can I make a starter with these the liquid on top is ale from the brew no water at all, could I bring them to room temp make a suger solution and let them do their thing obviously I would need a bigger jar, if this is wrong I don't mind

 

[chrisb8]

Yes, pour off the majority of the beer on the top of the yeast cake, swirl up the rest and pitch it into your starter wort. Make sure everything is sterile of course. I overbuild my starters and harvest from those and what I get looks just like your picture

 

[Rodcx500z]

Yes, pour off the majority of the beer on the top of the yeast cake, swirl up the rest and pitch it into your starter wort. Make sure everything is sterile of course. I overbuild my starters and harvest from those and what I get looks just like your picture

Cheers Chris will try on my next brew

 

[Brew_DD2]

Can I make a starter with these the liquid on top is ale from the brew no water at all, could I bring them to room temp make a suger solution and let them do their thing obviously I would need a bigger jar, if this is wrong I don't mind

When you say sugar solution, do you mean a wort?

 

[Rodcx500z]

When you say sugar solution, do you mean a wort?

No just a suger solution with the ale on top

 

[SteveH]

No just a suger solution with the ale on top

I think best practice is to make a starter with wort as it has the nutrients the yeast need etc.

I generally make up about 1L with 100g of dry malt extract, boil it in a pan for 10mins, cool with an ice-bath in the sink, then decant the beer off the yeast trub and pour only the yeast into a container with the new wort. Swirling/shaking regularly or using a stir-plate can increase the amount of yeast grown in the starter.

 

[Rodcx500z]

I think best practice is to make a starter with wort as it has the nutrients the yeast need etc.

I generally make up about 1L with 100g of dry malt extract, boil it in a pan for 10mins, cool with an ice-bath in the sink, then decant the beer off the yeast trub and pour only the yeast into a container with the new wort. Swirling/shaking regularly or using a stir-plate can increase the amount of yeast grown in the starter.

well that clears that up cheers Steve

 

[foxbat]

Rod, don't use white sugar, it'll make a nasty brew (there's a Brulosophy experiment where they tried it. The results were unpleasant). DME or LME are most commonly used to make starters.

 

[Rodcx500z]

Hi Foxbat I am not going to use it just seeing if it works and to get a feel for the process

 

[Rodcx500z]

I chucked down the drain, will do it proper next time

 

[foxy]

Hi Foxbat I am not going to use it just seeing if it works and to get a feel for the process

Pretty much what SteveH said, Quain: Make a starter as normal to get your yeast cell count to the correct level using your preferred method. On brew day. while you are heating your strike water, make up a liter of 1.040 wort in a flask (about 115 grams of DME and 1 L of distilled water boiled for 15 minutes). Seal with a sterile filter that allow air to flow both ways. Cool. Pour the barm beer off your starter and add the fresh wort. Spin this pitch on the stirplate with a sterile filter until your brew day is ready for for the yeast pitch. This spinning will keep adding oxygen to the wort. Ideally this should be 4 to 6 hours. DO NOT oxygenate the wort from the brew and pitch as normal. This is the magic part of the process."