private4587
Member
I have been let down on my build of a stir plate by the person supplying the magnets. I now need to build a starter using the shake method, I have written a procedure for this and was hoping someone of more brewing experience ( i am new to this ) would go over it and pass on any tips. Thanks
My 2lt Overbuild Starter using Wyeast 1469
I want to make a 2lt overbuild yeast starter, using the Homebrew Dad's Yeast Starter Calculator v1.1 the results show that I must make a twostep starter. Below is my method of carrying this out. From the table, it shows that I need 301 billion cells
1. Remove the night before the Wyeast smackpac from fridge and allow to come to room temp.
2. Locate the activator pac and break with a sharp smack.
3. Pace in brew fridge and allow to swell.
4. Next day pour 2.2lts of water into pan and bring to boil.
5. When boiling add 220g of Liquid Malt Extract (Holland & Barret) and mix well.
6. Boil mixture for 5min and then place in sink filled with iced water to cool, cover with sanitised lid.
7. When Temp is at approx. 22C remove from sink and pour into a sanitised 5lt water bottle or demijohn, and add contents of smackpac.
8. Place sanitised lid on bottle and give the bottle a vigorous shake for a few mins.
9. Allow to stand for a few mins and then place in brew fridge set at 22C.
10. Remove and shake bottle min of 4 times/day for two days, each time remembering to tighten top before shaking and loosening afterwards.
11. After two days place in cold fridge and allow the wort/yeast to separate.
12. After yeast has settled out (maybe a day) decant liquid off yeast cake leaving approx. 1cm of liquid behind, this should give me approx. 165 billion cells.
13. Next day pour 2.5lts of water into pan and bring to boil.
14. When boiling add 248g of Liquid Malt Extract (Holland & Barret) and mix well.
15. Boil mixture for 5min and then place in sink filled with iced water to cool, cover with sanitised lid.
16. When Temp is at approx. 22C remove from sink and pour into a sanitised 5lt water bottle or demijohn, and add contents of decanted wort/yeast.
17. Place sanitised lid on bottle and give the bottle a vigorous shake for a few mins.
18. Allow to stand for a few mins and then place in brew fridge set at 22C.
19. Remove and shake bottle min of 4 times/day for two days, each time remembering to tighten top before shaking and loosening afterwards.
20. Once starter is finished, make sure contents are well mixed and pour 500ml into a sterilised jar, leaving the lid loose and place into cold fridge.
21. With the remaining 2lt starter place in fridge and allow to separate.
22. After yeast has settled out (maybe a day) the starter should have a layer of yeast on the bottom with a layer of wort above.
23. The next day commence brew and once wort has reached pitching temp, carefully decant liquid from starter leaving approx. 1cm behind.
24. Swirl remaining liquid and yeast until mixed and pitch into the fermenter.
My 2lt Overbuild Starter using Wyeast 1469
I want to make a 2lt overbuild yeast starter, using the Homebrew Dad's Yeast Starter Calculator v1.1 the results show that I must make a twostep starter. Below is my method of carrying this out. From the table, it shows that I need 301 billion cells
1. Remove the night before the Wyeast smackpac from fridge and allow to come to room temp.
2. Locate the activator pac and break with a sharp smack.
3. Pace in brew fridge and allow to swell.
4. Next day pour 2.2lts of water into pan and bring to boil.
5. When boiling add 220g of Liquid Malt Extract (Holland & Barret) and mix well.
6. Boil mixture for 5min and then place in sink filled with iced water to cool, cover with sanitised lid.
7. When Temp is at approx. 22C remove from sink and pour into a sanitised 5lt water bottle or demijohn, and add contents of smackpac.
8. Place sanitised lid on bottle and give the bottle a vigorous shake for a few mins.
9. Allow to stand for a few mins and then place in brew fridge set at 22C.
10. Remove and shake bottle min of 4 times/day for two days, each time remembering to tighten top before shaking and loosening afterwards.
11. After two days place in cold fridge and allow the wort/yeast to separate.
12. After yeast has settled out (maybe a day) decant liquid off yeast cake leaving approx. 1cm of liquid behind, this should give me approx. 165 billion cells.
13. Next day pour 2.5lts of water into pan and bring to boil.
14. When boiling add 248g of Liquid Malt Extract (Holland & Barret) and mix well.
15. Boil mixture for 5min and then place in sink filled with iced water to cool, cover with sanitised lid.
16. When Temp is at approx. 22C remove from sink and pour into a sanitised 5lt water bottle or demijohn, and add contents of decanted wort/yeast.
17. Place sanitised lid on bottle and give the bottle a vigorous shake for a few mins.
18. Allow to stand for a few mins and then place in brew fridge set at 22C.
19. Remove and shake bottle min of 4 times/day for two days, each time remembering to tighten top before shaking and loosening afterwards.
20. Once starter is finished, make sure contents are well mixed and pour 500ml into a sterilised jar, leaving the lid loose and place into cold fridge.
21. With the remaining 2lt starter place in fridge and allow to separate.
22. After yeast has settled out (maybe a day) the starter should have a layer of yeast on the bottom with a layer of wort above.
23. The next day commence brew and once wort has reached pitching temp, carefully decant liquid from starter leaving approx. 1cm behind.
24. Swirl remaining liquid and yeast until mixed and pitch into the fermenter.