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Yeast Starter

I am brewing a Ommegang Hennepin clone this weekend and plan on doing a yeast starter for the first time.

Does it matter what type of DME I use to make the starter? Should it be the same kind that is used in the recipe?

Any other tips on making a starter?

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Permalink Reply by D Walter on January 13, 2009 at 10:17pm: it really don't matter the dme you use unless you plan on pitching the whole deal which i usually don't... i use the Erlenmeyer flask thing which i highly recommend you using also and when the yeast is done throw it in the fridge so the suspended yeast falls out and dump the liquid off the top and just pitch the yeast always worked pretty good for me... as far as tips if you are using a flask WATCH OUT FOR BOIL OVERS they happen really fast!!!

Good luck; ▶ Reply to This

Permalink Reply by Don Gravatt on January 13, 2009 at 10:46pm: I didn't know about putting it in the fridge and pouring the yeast off!!!! I'm glad I posted this. Thanks.; ▶ Reply to This

Permalink Reply by Christian Mosebach on January 13, 2009 at 10:28pm: Does anyone boil the flask itself? I just did my first starter last week and did a double-boiler setup where i had the flask in a stock pot of boiling water and I couldn't get it above 200 degrees. Whats the deal with that?; ▶ Reply to This

Permalink Reply by Don Gravatt on January 13, 2009 at 10:42pm: I was wonder if you can boil the flask also or if I needed to boil in a pot and then funnel it into the flask.; ▶ Reply to This

Permalink Reply by Jeff Louella on January 13, 2009 at 11:25pm: I would use the same base malt. This way any liquid added to your beer has the same profile. I usually just use a light Pilsner or 2 row DME.

What are you making your starter in? A Flask? and What size?

Just be clean and sanitary. If you are not using a stir plate, swish it around when every you walk by it to rouse the yeast to help with keeping them in suspension.

Depending what volume you are using (I say over 1000ml), you may want to decant. You do this by placing the flask in the refrigerator the night before the brew. All the yeast will drop tightly to the bottom of the jar. Then pour off the spent wort. Leave a little wort in the jar to swish around and make sure all the yeast is off the bottom before pouring into the fermentor.

I also boil in the flask. Be careful though, that thing can erupt. I usually boil very low. Almost just a simmer. I also use Foam Control to help prevent foam overs. But I can say that at least one out of 4 blows over. You could also boil in a pot and pour into the flask. If you boil in a flask, I think you can't use the old school electric oven. The one with the coils. I am not 100% sure on that one though.; ▶ Reply to This

Permalink Reply by Christian Mosebach on January 14, 2009 at 2:42pm: Head on over to the Brewing Network and check out their Brew Strong show. They just did a show on yeast starters that is chock full of good information. All episodes are available for download.; ▶ Reply to This

Permalink Reply by Sam Scott on January 14, 2009 at 3:59pm: Good tip Christian. I just listened to this show the other day. I like Doc's method of heating the water in the flask and then pouring half out in a mixing bowl to whisk in the DME then pouring it back in the flask. Hadn't thought of that. Can't wait to give it a try. (Until now, I would always put the flask on my scale and weigh the DME as I added it. When I added the water I'd get big clumps that would stick to the side.)

Always shoot for gravity of about 1.040 even if you're doing a bigger beer. This is a good gravity to grow the yeast because it's provides enough food for growth without sending the little beasties into osmotic shock. It's easy with the metric system... 1 gram DME to every 10ml wort. So for a 2000ml starter add 200 grams DME.

I usually make my starter a few days before brewing. I throw the starter in the fridge the night before to drop the yeast to the bottom. On brew day, I pull the starter out of the fridge after doughing in and decant most of the liquid. About 15 minutes into my boil, I pull off about a quart or so of wort into a sanitized container and cool it in the freezer or an ice bath. Doesn't take long to cool... I'll take this cooled wort and pour it into the flask with my yeast and stick it on my stir plate. This wakes up the yeast. By the time I'm ready to pitch, the yeast is usually blowing out the top of the flask. I'll pitch this entire amount because the starter wort is now the same as what's in my fermenter.; ▶ Reply to This

Permalink Reply by Jeff Louella on January 14, 2009 at 4:12pm: I just use a measuring cup. I put 1 cup of DME per 1000ml. I throw it in the flask, add 50% of the water and then put it on the stove. As it is heating, I pick up the flask (with an oven mitt) and swirl the crap out of it. I put it back on the stove and repeat. I figure the less I get dirty, the less I got to clean.

Yeah, I am a hack.; ▶ Reply to This

Permalink Reply by Tom Cassidy on October 1, 2009 at 4:07pm: Where can i find this? Im looking to do my first starter next week; ▶ Reply to This

Permalink Reply by Will Rogers on October 1, 2009 at 8:02pm: Here it is
http://www.thebrewingnetwork.com/shows/Brew-Strong/Brew-Strong-12-2...; ▶ Reply to This

Permalink Reply by Tom Cassidy on October 6, 2009 at 10:53pm: I'm listening to this podcast and it talks about adding "foam control" what is that?; ▶ Reply to This