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Date: 15 Oct 2006 17:17:32
From: Brian Foster
Subject: Yeast Starter ?
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I've used a yeast starter on my last few brews and it has worked well. I've
gone from a 16oz to a 32 oz starter. I use a 64oz growler bottle with an
airlock.
I usually brew outside and all summer the weather was pretty predictable.
Now that fall is here, the weather can change pretty quickly and I was
wondering if there would be consequences/problems if I delayed brewing (and
therefore pitching) by a day or two once my starter was ready?
How long can you wait to pitch a starter?
When is it best to pitch a starter?
Any guidelines or do's and Don'ts when using a starter?
My next brew will be a Belgian Dubbel. Looking forward to it :)
Thanks
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Date: 15 Oct 2006 18:34:14
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Yeast Starter ?
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Brian Foster wrote:
> I've used a yeast starter on my last few brews and it has worked well. I've
> gone from a 16oz to a 32 oz starter. I use a 64oz growler bottle with an
> airlock.
>
> I usually brew outside and all summer the weather was pretty predictable.
> Now that fall is here, the weather can change pretty quickly and I was
> wondering if there would be consequences/problems if I delayed brewing (and
> therefore pitching) by a day or two once my starter was ready?
>
> How long can you wait to pitch a starter?
A couple of days is not a problem. Refrigerate it and you can go even
longer.
> When is it best to pitch a starter?
The ideal time is probably when it's at the peak of its activity, but in
practice it doesn't really matter.
>
> Any guidelines or do's and Don'ts when using a starter?
Do. Don't not use a starer with liquid yeast. In other words, you're on
the right track.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 15 Oct 2006 15:28:17
From: Scott Lindner
Subject: Re: Yeast Starter ?
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I'm not experienced on this topic, but I can't imagine a couple of days
affecting much. Go for it, worst thing that could happen is you'd have beer
when it's all over.
Mind sharing your dubbel recipe? My last one wasn't as good as I had hoped.
Scott
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Date: 16 Oct 2006 00:14:28
From: Brian Foster
Subject: Re: Yeast Starter ?
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"Scott Lindner" <nospam@noemail.com > wrote in message
news:sOudnS9IbblzOq_YnZ2dnUVZ_v6dnZ2d@adelphia.com...
> I'm not experienced on this topic, but I can't imagine a couple of days
> affecting much. Go for it, worst thing that could happen is you'd have
> beer when it's all over.
>
> Mind sharing your dubbel recipe? My last one wasn't as good as I had
> hoped.
>
> Scott
>
From my local brew store
http://www.biy-tx.com/
8.75lb of Munich extract
1oz czech saaz hops at beginning
1oz hallertau hersbrucker at beginning
1 lb dark sugar at end of boil
I'm pitching White labs Belgian Abbey Ale Yeast
#WLP530
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Date: 20 Oct 2006 06:38:23
From: Scott Lindner
Subject: Re: Yeast Starter ?
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> 8.75lb of Munich extract
> 1oz czech saaz hops at beginning
> 1oz hallertau hersbrucker at beginning
> 1 lb dark sugar at end of boil
>
> I'm pitching White labs Belgian Abbey Ale Yeast
> #WLP530
I wonder why the dark sugar is at the end of the boil? Why would it matter?
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Date: 20 Oct 2006 09:08:40
From: Denny Conn
Subject: Re: Yeast Starter ?
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Scott Lindner wrote:
>
> > 8.75lb of Munich extract
> > 1oz czech saaz hops at beginning
> > 1oz hallertau hersbrucker at beginning
> > 1 lb dark sugar at end of boil
> >
> > I'm pitching White labs Belgian Abbey Ale Yeast
> > #WLP530
>
> I wonder why the dark sugar is at the end of the boil? Why would it matter?
Probably to avoid any risk of caramelizing it.
-------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 20 Oct 2006 14:30:44
From: Scott Lindner
Subject: Re: Yeast Starter ?
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> Probably to avoid any risk of caramelizing it.
Good consideration, but isn't dark sugar already carmelized quite a bit?
Isn't that what makes it dark sugar to begin with? Or am I assuming dark
sugar, is the same as dark candi sugar?
I was thinking it might have to do with saturation of the wort and hop
utilitization.
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Date: 20 Oct 2006 13:47:24
From: Denny Conn
Subject: Re: Yeast Starter ?
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Scott Lindner wrote:
>
> > Probably to avoid any risk of caramelizing it.
>
> Good consideration, but isn't dark sugar already carmelized quite a bit?
> Isn't that what makes it dark sugar to begin with? Or am I assuming dark
> sugar, is the same as dark candi sugar?
>
> I was thinking it might have to do with saturation of the wort and hop
> utilitization.
Well, braown suagr is just table suagr with a tiny bit of molasses added
to it. And having tasted dark candi suagr, I didn't detect any carmel
taste to it at all. Of course, you;re rioght on hop utilazion. Adding
it later will give you a lower gravity wort for most of the boil and
increase your utilization.
----------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 20 Oct 2006 15:02:54
From: Scott Lindner
Subject: Re: Yeast Starter ?
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> Well, braown suagr is just table suagr with a tiny bit of molasses added
> to it. And having tasted dark candi suagr, I didn't detect any carmel
> taste to it at all. Of course, you;re rioght on hop utilazion. Adding
> it later will give you a lower gravity wort for most of the boil and
> increase your utilization.
I guess part of the question is if "dark sugar" is brown sugar, or dark
belgian candi sugar. I've made dark candi sugar before. I took it up to
hard crack. I can't imagine it not heavily carmelized, but maybe hard
cracking sugar and carmelizing are different things?
I know this is way off the original thread and I was wondering why a late
edition would matter. Seems like there are two reasons, carmelization
(whether you care or not) and hop utilization.
Scott
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Date: 20 Oct 2006 23:24:17
From: John 'Shaggy' Kolesar
Subject: Re: Yeast Starter ?
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On Fri, 20 2006 15:02:54 -0600, <nospam@noemail.com > wrote:
> I know this is way off the original thread and I was wondering why a late
> edition would matter. Seems like there are two reasons, carmelization
> (whether you care or not) and hop utilization.
Or, the original recipe author said to do it that way because it sounded
good buy they really had no idea why. As dumb as that sounds, I wouldn't
necessarily rule it out. I've seen lots of really oddball stuff in
recipes before.
John.
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Date: 21 Oct 2006 08:47:49
From: Scott Lindner
Subject: Re: Yeast Starter ?
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> Or, the original recipe author said to do it that way because it sounded
> good buy they really had no idea why. As dumb as that sounds, I wouldn't
> necessarily rule it out. I've seen lots of really oddball stuff in
> recipes before.
That's a great point. Sometimes it only takes a person to challenge the
reason to get to the bottom of it.
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Date: 16 Oct 2006 22:39:56
From: John Bleichert
Subject: Re: Yeast Starter ?
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Brian Foster <brianfoster@houston.rr.com > wrote:
> I've used a yeast starter on my last few brews and it has worked well. I've
> gone from a 16oz to a 32 oz starter. I use a 64oz growler bottle with an
> airlock.
>
> I usually brew outside and all summer the weather was pretty predictable.
> Now that fall is here, the weather can change pretty quickly and I was
> wondering if there would be consequences/problems if I delayed brewing (and
> therefore pitching) by a day or two once my starter was ready?
>
> How long can you wait to pitch a starter?
>
> When is it best to pitch a starter?
>
> Any guidelines or do's and Don'ts when using a starter?
>
> My next brew will be a Belgian Dubbel. Looking forward to it :)
>
> Thanks
>
I started making starters mainly because it takes away the "dammit I
forgot to pull my liquid yeast vial out of the fridge" timing
requirement. My first starters would sit merrily at room temperature
for 2-3 days before pitching. The bonus to fermentation truly occured
to me afterward.
That said, I fed and cared for a lager yeast starter up to 2 liters,
and pitched it active the morning after the brew session (starter and
primary at 55F), and the lager was rolling nicely when I got home from
work.
Do the best you can to keep it growing, but don't sweat it. Have a
homebrew.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 17 Oct 2006 19:49:32
From: Kyle
Subject: Re: Yeast Starter ?
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This is interesting. Correct me if I'm wrong, but you brewed and let
your wort sit overnight because your starter had not yet reached high
krausen. I take the opposite approach: once my wort has cooled I've
always pitched the yeast, regardless of the state of the starter. I
guess I've always thought that I want the yeast in the wort ASAP to
minimize the chance of an infection.
Of course, in an ideal world your starter reaches high krausen at the
exact moment you've cooled your wort to pitching temperature. Given
that reality is what it is and these two moments in time are not
always the same, is it better to pitch an un-started starter or to let
the wort sit for some time til the yeast is fully active?
-Kyle
In article <0TTYg.14599$UG4.8394@newsread2.news.pas.earthlink.net >,
John Bleichert <syborg@earthlink.net > wrote:
>
>I started making starters mainly because it takes away the "dammit I
>forgot to pull my liquid yeast vial out of the fridge" timing
>requirement. My first starters would sit merrily at room temperature
>for 2-3 days before pitching. The bonus to fermentation truly occured
>to me afterward.
>
>That said, I fed and cared for a lager yeast starter up to 2 liters,
>and pitched it active the morning after the brew session (starter and
>primary at 55F), and the lager was rolling nicely when I got home from
>work.
>
>Do the best you can to keep it growing, but don't sweat it. Have a
>homebrew.
>
>
>-----------------------------------------------
>John Bleichert syborg@earthlink.net
>The heat from below can burn your eyes out!!
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Date: 17 Oct 2006 20:06:09
From: John 'Shaggy' Kolesar
Subject: Re: Yeast Starter ?
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On Tue, 17 2006 19:49:32 +0000 (UTC), <abuse@localhost > wrote:
> This is interesting. Correct me if I'm wrong, but you brewed and let
> your wort sit overnight because your starter had not yet reached high
> krausen. I take the opposite approach: once my wort has cooled I've
> always pitched the yeast, regardless of the state of the starter. I
> guess I've always thought that I want the yeast in the wort ASAP to
> minimize the chance of an infection.
I think he's saying that he pitched the morning after because it took
that long to bring the temp of the wort down to 55F for a lager
fermentation. I don't believe he did it that way because he was
waiting on the starter.
John.
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Date: 20 Oct 2006 12:56:53
From: John Bleichert
Subject: Re: Yeast Starter ?
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John 'Shaggy' Kolesar <spam@shagg.net > wrote:
> On Tue, 17 2006 19:49:32 +0000 (UTC), <abuse@localhost> wrote:
>> This is interesting. Correct me if I'm wrong, but you brewed and let
>> your wort sit overnight because your starter had not yet reached high
>> krausen. I take the opposite approach: once my wort has cooled I've
>> always pitched the yeast, regardless of the state of the starter. I
>> guess I've always thought that I want the yeast in the wort ASAP to
>> minimize the chance of an infection.
>
> I think he's saying that he pitched the morning after because it took
> that long to bring the temp of the wort down to 55F for a lager
> fermentation. I don't believe he did it that way because he was
> waiting on the starter.
>
>
> John.
That is correct.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 16 Oct 2006 18:14:03
From: John 'Shaggy' Kolesar
Subject: Re: Yeast Starter ?
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On Sun, 15 2006 17:17:32 GMT, <brianfoster@houston.rr.com > wrote:
> I've used a yeast starter on my last few brews and it has worked well. I've
> gone from a 16oz to a 32 oz starter. I use a 64oz growler bottle with an
> airlock.
>
> I usually brew outside and all summer the weather was pretty predictable.
> Now that fall is here, the weather can change pretty quickly and I was
> wondering if there would be consequences/problems if I delayed brewing (and
> therefore pitching) by a day or two once my starter was ready?
>
> How long can you wait to pitch a starter?
Around a week if you leave the starter at room temp. You can place it
in the fridge after it's done and it should be good for several weeks
if you really need to. Anything longer than that and you might want
to think about making a fresh starter from it before pitching.
> When is it best to pitch a starter?
There are two schools of thought.
1) Wait until the starter has completely fermented out and the yeast has
settled to the bottom. Decant off the liquid and pitch only the yeast
slurry into your beer.
2) Pitch the entire starter (liquid and yeast) while it is at peak activity.
Personally, I like to do #1.
John.
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