14 replies to this topic

[djinkc]

I made one tonight instead of using the canned stuff I have. 7 minute rolling boil. I've been doing that long enough that I don't even think about it anymore. Until today. It is working out fine here. I know longer is recommended but..........

[CaptRon]

I made one tonight instead of using the canned stuff I have. 7 minute rolling boil. I've been doing that long enough that I don't even think about it anymore. Until today. It is working out fine here. I know longer is recommended but..........

I think "they" say that a 5 minute boil will kill off anything in water. So I would suspect that being that our goal is simply increasing the yeast population and that is it, then you really wouldn't need to do a full 60 minute boil or whatever. I know a lot of material I've read says to make a hopped beer just like what you are making. But I don't like having that much of that highly oxygenated wort from the starter to make it in to my beers anyways so I only have enough to swirl around the yeast to pour out.So, knowing all that, I would think a 7 minute boil (15 minute to be sure) would achieve the sanitary conditions that we are after here.Now, I've only done one batch with a starter so far as I used to just pitch the vial or smackpack directly to my carboy. So my thoughts here are just my .02 cents. I look forward to others chiming in here too.

[Big Nake]

5-6 minutes here. I never go shorter, only longer so I'm sure that some of them have gone for 8-10 minutes or whatever. Seems fine here. Cheers.

[ThroatwobblerMangrove]

15 mins

[zymot]

Why do you boil a canned starter? The starter is essentially sterile. Exposing it to more air for longer is not going to help any.In fact,this is why I use canned starter, to avoid the boiling step.When I make a starter with DME, I bring it to a boil, set it aside for 5-10 minutes. Return it to a boil again, then let it cool.I do not worry about my water or DME being infected. When it is boiling, it is at 212°. The small amount of heat loss while it sits on the counter for 5-10 minutes is not worth the hassle of monitoring to prevent a boil over.Just my way of doing it.

[ncbeerbrewer]

I have always done a 15 minute boil for my starters. Never had an issue with them. I clean and sanitize my 2L Flask(s) depending on how many I am making and then chill the wort in the flask to pitch temp. Works like a charm.

[MtnBrewer]

I made one tonight instead of using the canned stuff I have. 7 minute rolling boil. I've been doing that long enough that I don't even think about it anymore. Until today. It is working out fine here. I know longer is recommended but..........

I bring mine just to a boil, shut off the fire, let sit for 15 minutes then chill in cold water in the sink.

[Flashman]

I turn the heat off as soon as it begins to boil.

[chadm75]

Boil for a couple mins and chill...no issues in three years.

[djinkc]

Nice feedback guys. Not that I was worried since it works here. To clarify, the canned stuff just goes straight into the sanitized flask - that's the point of having it. Tonight I wasn't in a hurry so I used some DME and boiled it. And have a reclaimed 2 gallon electric kettle from an old sterilizer, and had enough laying around at the time to make an IC for it too. Kinda cool, had a 2.5L starter on the stirplate in under 30 min. Got it chilled to under 80df but ambient in the basement is over 75 anyway.I always thought the ROT was at least a 20 min boil. Glad we're not wasting time.So, what to brew with it...............

[VolFan]

So, what to brew with it...............

What's the flavor of yeast?

[djinkc]

What's the flavor of yeast?

1272

[SchwanzBrewer]

10-15 minutes. I use DME. Then I cover with aluminum foil and put it in the fridge to cool before pitching the smack pack into it.Cheers,Rich

[jammer]

15 mins here as well.

[tag]

I don't like having that much of that highly oxygenated wort from the starter to make it in to my beers anyways so I only have enough to swirl around the yeast to pour out.

I always make my starters ahead of time so the yeast can flocculate out. Pour off the supernatant and just use the yeast. No oxidized "beer" gets transferred. Well, not much.