Subject: Yeast Starters
Date: 1989-12-22 03:35:16 GMT
Concerning the making of a yeast starter, I was forced to learn how last year
when one of my ales, an IPA, went quite bad due to a VERY slow starting yeast.
I didn't realize how bad it was until the fellow brewers bestowed a -2 score
(out of 0-35 pts) in the club IPA judging. I was shamed into improving....
So, here is what I do. After getting the Wyeast package to be all puffy and
seemingly ready to explode, I boil 1.5 cups of extract powder with maybe .1 oz
of hop cones for 30 minutes. Oh, I start with 64 oz of water, which eventually
boils to 25-32 oz. After 30 minutes the hops are strained out, and the wort is
boiled for 10 more minutes. Then the wort is cooled (Lid on) in the sink with
a water bath until the temperature gets to somewhere under 80f. The wort is
carefully poured into a large sterile bottle and the yeast package contents
are poured in. An airlock completes the task.
After 1-3 days (at 65-70f) the starter is ready to pitch. It seems best to
pitch when the starter is at it's peak fermenting rage. But actually, I have
refrigerated the starters after they have just about fermented out and later
used them on beers I made 2-3 weeks later. Seems okay.
Now, once you have the starter going and working in your carboy, why don't you
plan to collect the yeast off the bottom when racking? It sure makes a good
starter for the next batch.
Norm in Seattle
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