From the HBD Archive
From: polstra!jdp@hplabs.HP.COM (John Polstra)
Subject: re: yeast culturing
Date: 1989-11-24 17:48:49 GMT

In HBD #309, dsbaer@EBay.Sun.COM (David Baer) wonders:
> My only question is what is the starting gravity for your starter wort?

The Fall 1987 issue of Zymurgy had a special section on yeast, with lots of
information about this sort of thing. In an article on yeast culturing, Gary
Bauer recommended using "half-strength wort" (SG around 1.025) as a starter.
Other articles I've seen also recommend using a starter medium that is less
than full strength.

For starting my Wyeast, I always use 2.5 to 3 oz. of dry light malt extract in
1 quart of water. I add one hop flower (for reasons probably based on
superstition) and boil for 10 minutes. Then I put the lid on the pan, remove
it from the heat, and let it cool for 30 minutes. At that point, it can be
transferred to a small glass bottle and capped with a fermentation lock. I
set the bottle in a sinkful of cold water until it has cooled to pitching
temperature, then I pour in the Wyeast.

I normally make the starter on Thursday, and then I use it on Saturday or
Sunday. It works great every time.

One great thing about using a starter with Wyeast is that it protects you from
the uncertainty of how long it's going to take that foil pouch to puff up.

- John Polstra jdp@polstra.UUCP
Polstra & Co., Inc. ...{uunet,sun}!practic!polstra!jdp
Seattle, WA (206) 932-6482

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