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Author Topic: How do you make your starter?  (Read 70 times)

combat32

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How do you make your starter?
« on: December 01, 2017, 02:13:05 PM »
Just some info on what i do for my starters.

Liquid yeast or harvested yeast
i use the 100g DME to 1liter Water ratio.
so for a normal starter i do 200g DME to 2 Liters water bring to a boil then wait 15 min with a rolling boil.
add some yeast nutrient and energizer
pull my flask off the stove and slide my stir bar down the side, give it a good swirl.
put it in the sink to drop the temp to 70F-72F, pitch my yeast, cover with aluminum foil and put on my stir plate.
let it go for 3-4 days then cold crash in the fridge.
on brew day pull it out in the morning and pour off most of the beer in the flask and let it come up to pitching temp.

Dry Yeast
I just re-hydrate it when i start my boil so its ready when i chill my wort down.
Keg 1- Cider
Keg 2-
Keg 3- sMasH Mystery Hop
Keg 4- Sour Cherry Gose
Keg 5- Dead Ringer IPA
Keg 6- Sierra Madre Pale ale
Keg 7-
FV1- HB Mola Porter
FV2- HB Pale Ale 2
Planning- Jays Whiplash IPA, Lager

Black Dog Brewery

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Re: How do you make your starter?
« Reply #1 on: December 01, 2017, 08:42:10 PM »
Copied and pasted from my instructions . . .

YEAST STARTER INSTRUCTIONS

Choose the type of Yeast package

Wyeast Smack Packs:

-  4 days before the brew day, take the smack pack out of the fridge.

-  After 10 minutes, smack the pack and shake it.

-  Let the pack sit overnight.

-  The pack should have expanded (fully or partially) by the following day.

-  Sanitize the pack and continue below.

White Labs Test Tubes or PurePitch packs:

-  3 days before the brew day, sanitize the tube or packet of yeast and continue below.

Dry Yeast:

-  3 days before the brew day, sanitize the packet of yeast and continue below.


Procedure:

-  Fill the glass flask with 1000ml of water, and then pour the water into a pot on the stove.

-  Add 1/2 cup (2.8oz) of DME.  Any kind of “light” or “extra light” is OK. 

-  Bring the pot to a “slow” boil.

-  Set a timer for 5 minutes.

-  While waiting, sanitize a pair of scissors, funnel, flask, foam stopper, and the stir bar.

-  After 5 minutes of slowly boiling, pour the wort into the flask.

-  This should result in approx 850ml to 900ml of wort.

-  Insert the foam plug into the flask.

-  Put the flask into a bath of ice and water.

-  Once the wort is cooled below 80’, pitch the yeast.

-  Drop in the stir bar.

-  Allow the yeast starter to ferment for 3 days on the stir plate at room temperature.

Note:

A widely common ratio for starters is 100g of DME per 1000ml of water.  The measurements shown above work perfect for the type and brand of DME that I buy.  Once I confirmed that I wasn’t exceeding a specific gravity of 1.040 (to ensure I wouldn’t be stressing the yeast) I never measured the specific gravity again.  The key is to not boil the wort down below 800ml.
Cheers & 17,

Jim,
Long Island, New York
My Youtube Channel

FERMS:
- Sour Beer For Beginners
- Barley Wine
SERVING:
- Hop Sniffer (for Strat)
- Light Belgium Blonde
- Habanero IPA
- 17 Brew Crew - Black IPA (ouch)

combat32

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Re: How do you make your starter?
« Reply #2 on: December 01, 2017, 09:21:15 PM »
Black Dog Brewery
do you cold crash and decant before pitching?
also
what brand DME do you use??
thanks for sharing
17
Keg 1- Cider
Keg 2-
Keg 3- sMasH Mystery Hop
Keg 4- Sour Cherry Gose
Keg 5- Dead Ringer IPA
Keg 6- Sierra Madre Pale ale
Keg 7-
FV1- HB Mola Porter
FV2- HB Pale Ale 2
Planning- Jays Whiplash IPA, Lager

 

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