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Message
re: Homebrewing: In-Process Thread
Posted on 8/18/15 at 12:57 pm to Slim_Charles69
Posted on 8/18/15 at 12:57 pm to Slim_Charles69
I generally make starters because I like for the fermentation to get started quick and you do get to know whether your yeast is good or bad before you make your wort
However, you do run a little risk of improper sanitation leading to infection, and There is some debate on whether the faster start to fermentation actually makes better beer
If you want to get the equipment and make them it won't hurt. You probably don't need to make one unless you start out with a high OG
However, you do run a little risk of improper sanitation leading to infection, and There is some debate on whether the faster start to fermentation actually makes better beer
If you want to get the equipment and make them it won't hurt. You probably don't need to make one unless you start out with a high OG
This post was edited on 8/18/15 at 12:59 pm
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Posted on 8/18/15 at 1:03 pm to Slim_Charles69
quote:
I'm a novice at this and have a question about yeast starters. For my fist couple of batches I have just pitched liquid yeast. I wanted to know if creating a yeast starter is necessary and something I should do with every brew?
I am a huge proponent of using starters. I've used starters on every batch of homebrew since batch #4 (im on 29 or 30 now, 4 years later). Starters A) reduce fermentation start time B) increases cell count of yeast and allows for a healthy pitch and C) takes only 30 minutes to make one.
I have 2 erlinmeyer flasks and a stir plate, but all you really need is a mason jar. I used just the flasks for majority of my brews, and finally bought a stir plate last year. If you don't have one, just keep your starter in a dark closet and swirl the container every so often. I typically make my starters a couple days before i brew.
Starters also help ensure your wort ferments out to target SG, assuming your other marks were hit.
This post was edited on 8/18/15 at 1:07 pm
Posted on 8/19/15 at 8:39 am to Slim_Charles69
none of these are terribly scientific, but I love reading about these experiments and I have implemented some of the findings into my typical brew day
Here are some Brulosophy XBMTs regarding yeast pitch rates:
Yeast Pitch Rate: Single Vial vs. Yeast Starter | exBEERiment Results!
Yeast Pitch Rate – Pt. 2: Viable Cell Count vs. Vitality | exBEERiment Results!
Yeast Pitch Rate – Pt. 3: Ale vs. Lager in a Kölsch| exBEERiment Results!
Here are some Brulosophy XBMTs regarding yeast pitch rates:
Yeast Pitch Rate: Single Vial vs. Yeast Starter | exBEERiment Results!
Yeast Pitch Rate – Pt. 2: Viable Cell Count vs. Vitality | exBEERiment Results!
Yeast Pitch Rate – Pt. 3: Ale vs. Lager in a Kölsch| exBEERiment Results!
Posted on 8/19/15 at 8:57 am to LoneStarTiger
quote:
none of these are terribly scientific, but I love reading about these experiments and I have implemented some of the findings into my typical brew day
I like reading these too, but it's worth noting that he tends to pick yeast and styles that are pretty tolerant when it comes to under pitching AND he ferments under extremely well controlled conditions.
Posted on 8/19/15 at 9:06 am to LSUGrad00
The second of those links is the most interesting to me. He made a big (1.075) DIPA and used WLP001, which is commonly used in a wide variety of beers.
Posted on 8/19/15 at 9:28 am to LoneStarTiger
Right, but the reason WLP001/1056/US05 is commonly used in a wide variety of beers because it's know for its attenuation and clean fermentation profile.
I'm just saying it's not like he's under pitching a russian imperial stout, or using one of the British strains that is known for under attenuation, or a Belgian/German strain that can throw off crazy phenolics when under pitched.
I'm just saying it's not like he's under pitching a russian imperial stout, or using one of the British strains that is known for under attenuation, or a Belgian/German strain that can throw off crazy phenolics when under pitched.
Posted on 8/19/15 at 9:45 am to LSUGrad00
quote:
I'm just saying it's not like he's under pitching a russian imperial stout, or using one of the British strains that is known for under attenuation, or a Belgian/German strain that can throw off crazy phenolics when under pitched.
Yeah, I get what you're saying and certainly agree.
Posted on 8/19/15 at 9:51 am to LSUGrad00
I'm sure they'll get to that eventually.
Posted on 8/19/15 at 11:03 pm to LSUGrad00
Will brett and bacteria floc out if I cold crash the dreg culture I have going? I plan to feed it in a few weeks, so that means decant off some beer and add fresh wort to it. I'm not sure whether to cold crash it though.
Posted on 8/20/15 at 12:25 pm to LoneStarTiger
They will, but they (latco in particular) also tend to rouse up fairly easily.
Brett and bacteria are pretty hardy. I have a gallon jug with an air lock that I just feed a little at every month or so to keep them active.
Brett and bacteria are pretty hardy. I have a gallon jug with an air lock that I just feed a little at every month or so to keep them active.
Posted on 8/20/15 at 12:45 pm to LSUGrad00
that's what I'm doing as well, but at some point you have to pour some off (unless you brew with it, like I should) so I was thinking if I should cold crash to decant or not
Posted on 8/20/15 at 4:33 pm to LoneStarTiger
Mine tend to settle out on their own over time without cold crashing. If not I would crash and decant.
In other brewing stuff..
Last week I brewed a 10G batch of Berliner Weisse.
Added 1L of Omega Lacto blend to each carboy.
Two days later added Omega 'Where da Funk' brett blend to one carboy and Wyeast German Ale to the other.
Both are sitting right around 3.1pH (got to use my meter again
).
Some time this weekend I'll put the 5 gallons with the brett blend on mangos and pineapples. The 5 gallons with sacro will go on to strawberries and hibiscus.
In other brewing stuff..
Last week I brewed a 10G batch of Berliner Weisse.
Added 1L of Omega Lacto blend to each carboy.
Two days later added Omega 'Where da Funk' brett blend to one carboy and Wyeast German Ale to the other.
Both are sitting right around 3.1pH (got to use my meter again
). Some time this weekend I'll put the 5 gallons with the brett blend on mangos and pineapples. The 5 gallons with sacro will go on to strawberries and hibiscus.
Posted on 8/20/15 at 8:23 pm to LSUGrad00
Those both sound fantastic
Posted on 8/20/15 at 9:14 pm to LoneStarTiger
Well my question is moot at this point, I went ahead and bought a couple gallon glass jugs, so I can add the culture that's in the half gallon growler and some fresh wort. I plan to start using wheat DME wort instead of light DME
Posted on 8/20/15 at 9:16 pm to LoneStarTiger
They do sound good.
Finally got our 15 gallon boil kettle together and curious about trying 10G batches.
Finally got our 15 gallon boil kettle together and curious about trying 10G batches.
Posted on 8/20/15 at 10:01 pm to s14suspense
This was my first 10G batch and it went surprisingly well. I some how ended up short on my volume by about almost a gallon, but that was the only snag.
It was 102F outside on brew day and I was chilling to 100F and went through over 40lbs of ice using a whirlpool immersion chiller. I would have needed a truck load of ice if I was doing 10G of lager that day.
It was 102F outside on brew day and I was chilling to 100F and went through over 40lbs of ice using a whirlpool immersion chiller. I would have needed a truck load of ice if I was doing 10G of lager that day.
Posted on 8/20/15 at 10:32 pm to LoneStarTiger
quote:
I plan to start using wheat DME wort instead of light DME
That is what I used and would toss in some oats when I boiled it.
Posted on 8/21/15 at 8:07 am to LSUGrad00
quote:
This was my first 10G batch and it went surprisingly well. I some how ended up short on my volume by about almost a gallon, but that was the only snag.
Huh, good for you. I assumed you were probably always making big batches considering your equipment. I plugged some stuff into Beersmith and realized the new bottleneck might by the 10 gallon igloo cooler. What's a realistic 10 gallon batch OG I might be able to accomplish?
Posted on 8/21/15 at 9:03 am to s14suspense
I just don't drink fast enough to brew 10 gallons at a time. More times than not I end up giving my 5 gallon batches to a friend after I've pulled off a gallon or for myself.
Has anyone see this yeast company before?
New yeast companies are popping up all over the place.
Has anyone see this yeast company before?
New yeast companies are popping up all over the place.
Posted on 8/21/15 at 9:11 am to LSUGrad00
yep, saw that on FB yesterday. I'd possibly give it a try.
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