Page 32 of 32 FirstFirst ... 22303132
Results 311 to 315 of 315
  1. #311
    Senior Member JIGSAW's Avatar
    Join Date
    Jul 2013
    Cape Town

    Use one of the wife's pots (with lid) ...

    200g DME + 2L water

    Boil for 10min ... replace lid and cool. Once cooled, agitate with a whisk to air-rate and pitch yeast.

    Then just let it sit ... every couple of hours as you walk past, lift the lid and agitate again with sanitized whisk. Should be good to pitch directly in 24-48 hrs, otherwise crash chill and decant most of the wort/beer before pitching the slurry at bottom.

    No pro on this, but that's the route I would go
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!

  2. #312
    I've made a starter before using a 750ml glass jar, the yeast, clean water, sugar and yeast nutrient. Dissolved the nutrient (Fermaid O) into boiling water in the sanitized jar, closed it up, let it cool down to room temp, added the sugar dissolved in some boiling water on the side, pitched the yeast and waited a day, shaking the jar as often as I got to it to get CO2 out and O2 in. Was this thick layer of yeast on the bottom that I'm still using today (harvested the colony for the second time the other day). Works like a charm.

  3. #313
    Quote Originally Posted by Langchop View Post
    I was gifted a tube of liquid yeast that I want to try out. I know it will need a yeast starter but I have zero yeast starter type equipment. Are there any acceptable methods using common kitchen equipment, to make a decent yeast starter that anyone has had success with? TIA
    What kind of yeast are you propagating? Do you know the age of it? There's a few online calculators that can help estimate your target OG for the starter wort, this is based on yeast viability (age) and what kind of beer you're intending to make. As you know ale has a smaller pitch rate than lagers, 200g DME and 2L (boiled and cooled) water would give you an OG of around 1.040. Keep in mind propagating is an aerobic affair hence the stir plate or agitation.

  4. #314
    Thanks for the inputs. So it sounds like I can get by without the fancy stuff for now.

    I cant believe how much starter there needs to be? That's like 10% of beer volume, which must surely have a big impact on the recipe?

    So its a liquid yeast about a month away from expiry and a lager yeast:

    I have yeast nutrient and DME so thats a win. Would the starter be done at the yeasts typical ferment temps or a bit higher? Also, would bubbling air through a container (via makeshift filter) do same thing as a stir plate or would there be some issue with that I am not thinking of?

    Sorry I'm being a lazy ass and asking instead of researching, but most info out there is very stir plate focussed.
    "Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."

  5. #315

    Well, you're going to carefully toss most of the starter liquid, just keep a bit for homogenizing the yeast on the bottom (cold crash after propagating is a good thing). Temperature doesn't really matter, you're not fermenting I used to sanitize some tinfoil and lightly seal the flask, no need for an airlock. Personally wouldn't push oxygen through, risk of contamination, you can easily make a stir-plate, all you need is a quick youtube search, pretty easy too

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts