From the HBD Archive
From: nolan%lheavx.dnet@east.GSFC.NASA.GOV (Tom Nolan (nolan@lheavx.dnet.nasa.gov))
Subject: Yeast Starters
Date: 1990-02-20 15:30:20 GMT

Sometimes it's the obvious that escapes notice, like using the dishwasher
to clean bottles. In mine, I can take out the upper rack and a plastic
thingamajig out of the lower rack and fit in a 5-gal carboy. If I place it
correctly, the spray reaches the bottom of the bottle. But I never thought
of using the dishwasher until I read it in a book recently.

Likewise, most brewers know that hops were originially added to beer as a
preservative, to inhibit growth of non-yeast bugs.
In HBD #361, John Melby writes of his yeast culturing attempts, using a
starter of boiled malt extract. Don't forget to hop that extract, and
at a higher rate than for the brew as a whole. You get a natural form of
bacterial growth inhibitor, and it tastes good, too. Papazian's book gives
a detailed procedure for making up a sterile wort for starting yeast. It's
as time-consuming as brewing a whole batch of beer, but you get 12 bottles
of sterile wort that will keep for months. Any time you want to make a
culture, you just pull out a bottle, open it, flame it, and add yeast.

In recent digests, the sensible suggestion was made that in order to
improve your chances, you should open two or three bottles of live-yeast
beer and combine the sludge from all of them.

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