What Yeast starter problems have you encounterred

[Hoddy]

Hi all,

So what problems have people had with making, using and the finished beers that came from using a starter?

If I'm honest for as much as I've brewed over the years. And from all I've learnt from all the different beers I've made. Whenever I've made and used starters I've either had beers ruined from autolyse (dead yeast caused from stress) or excessive diacetyl, or the finished beer has just been detectably different to when I have direct pitched from liquid or dried yeast.

I know the rules. a) 1.030-1.040 SG wort b) ultimate cleanliness and sterility c) drain off spent wort and pitch yeast after 24-48hrs d) really good aeration of wort and starter.

So what has been people's problems. And what do people think I should do next?





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[Dutto]

Oh dear!

I have never used a starter and I have only recently started to rehydrate dried yeast.

The "Oh dear!" is because I've just bought all the kit required to build a Stir-Plate to make a yeast starter!

Are you doing everything the bloke on this video does?

https://www.youtube.com/watch?v=jMhFerNTwbQ#t=844.928828945

I was particularly impressed at the way he sterilised the yeast packet before he cut it open with scissors! :thumb: :thumb:

 

[strange-steve]

There is no reason why using a yeast starter is causing flavour problems in your beer. But first off, if your starter is up to 10% of your batch volume then don't worry about decanting the spent wort. I have pitched a full 2L starter into a 20L batch many times without decanting. Secondly there's no need to leave the starter for 24 hours or more before pitching, unless you're starting with a small amount of yeast. About 12-18 hours is enough to reach full cell density usually.

 

[DoctorMick]

I'd be surprised if a starter could cause autolyse unless it was fermented waaaaaay before it went in to the brew.

 

[Hoddy]

Yep that's exactly me. Starsan scissors and packet. Even to the point that I boil in the flask. As well as trying in a pan. And I've tried doing direct brewed wort as an alternative to making up a DME starter and I still get an off beer. Like my last Vermont IPA.

Maybe it's not autolyses yeast and it's just over stressed yeast causing off flavours?

The only thing I notice is has done a tiny size starter. Like 350mm. I have been doing a 1-1.5 starter in a 2litre flask.

There has to be something here. Anyone else?




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[Rogermort]

I've only been brewing a year and after issues with my very first brew (pitched straight from a Whitelabs phial) I've always used a starter since. Tend to make 2l starters on a stir plate, boiling in flask, and haven't had an issue since. I'm all for starters me.


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[Dutto]

Ran into my first problem yesterday!

Tidying up the loft with SWMBO when I found TWO of the computer fans needed to make the stir plate.

My problem? SWMBO wished to know why I had ordered a new one all the way from China when I had two in the loft!

I pleaded old age of course but had to listen to much "Tut, tutting!" for the rest of the day! :whistle: :whistle: