90 replies to this topic

[brewman]

If I'm brewing Saturday morning, when should I start my yeast starter, tonight or tomorrow?Dan

[matt6150]

I would just do it now.

Edited by matt6150, 06 June 2012 - 06:15 PM.

[SchwanzBrewer]

You will here different techniques from different folks here.This is what I do...For my 10 gallon batches I make a 0.5 gallon starter and split it. Usually I make it Thursday night if I brew on Saturday. I am in the camp that you want to pitch the starter just before or just when it completes the cell multiplying part the fermentation cycle. The yeast uses all the minerals and oxygen in the wort to multiply as much as possible before anaerobic fermentation begins. That usually takes about 18 - 24 hours. So I will smack my pack Thursday morning and when I get home from work I make the starter. Brew Saturday morning and pitch early Saturday afternoon. If it is going to take longer I put the starter in the fridge to stop fermentation.I don't know if this is the best way to do it, but it hasn't failed me yet and I always get complete fermentation with my ales.Cheers,Rich

[brewman]

I guess Ill have to wait until tomorrow, have not smacked the pack yet. So Ill do it tomorrow morning and make it tomorrow night.Thanks for the help guys.Dan

[djinkc]

I guess Ill have to wait until tomorrow, have not smacked the pack yet. So Ill do it tomorrow morning and make it tomorrow night.Thanks for the help guys.Dan

You don't have to smack it - the packet inside is wort, not yeast. Just open and dump it in without the little packet. I would start it ASAP

[Mya]

You don't have to smack it - the packet inside is wort, not yeast. Just open and dump it in without the little packet. I would start it ASAP

beat me to it, the smack is for proofing

[djinkc]

beat me to it, the smack is for proofing

You're getting slow - wait till you hit 40. B)Happy B-Day!

[Mya]

You're getting slow - wait till you hit 40. B)Happy B-Day!

thanks

[positiveContact]

You don't have to smack it - the packet inside is wort, not yeast. Just open and dump it in without the little packet. I would start it ASAP

I would actually try to break the packet before dumping it in the starter. i believe there are nutrients in there. if i'm wrong it certainly won't hurt anything.

[MtnBrewer]

It won't hurt but it's not necessary. What's in the pack is pretty much the same as what's in your starter.

[SchwanzBrewer]

It won't hurt but it's not necessary. What's in the pack is pretty much the same as what's in your starter.

yeah, but it doesn't hurt to get the yeast active so they hit the ground running.

[ChicagoWaterGuy]

Size of the starter, aeration method and size/style of the beer you are making all effect when you should start your starter.

[MtnBrewer]

yeah, but it doesn't hurt to get the yeast active so they hit the ground running.

Nope not a bit, but the point I was making is that the starter does exactly that only on a larger scale. I usually smack mine because I like to see the pack swell up. (It's the simple things.) On a few occasions, the pack was already semi-inflated and the inner pouch didn't break. No worries.

[denny]

If I'm brewing Saturday morning, when should I start my yeast starter, tonight or tomorrow?Dan

IMO, you're too late already. I like to give mine 2-3 days on the stir plate and another 2 (minimum) in the fridge to crash the yeast.

[realbeerguy]

I've had success 24 hrs before on the stir plate.

[brewman]

IMO, you're too late already. I like to give mine 2-3 days on the stir plate and another 2 (minimum) in the fridge to crash the yeast.

Why do you want to crash the yeast?Dan

[Murphy]

Why do you want to crash the yeast?

so you can decant and dump the excess liquid before pitching the yeast.

[JMcG]

Crash the yeast and pour off most of the stale, oxidized starter beer, swirl and then pitch slurry.

[brewman]

best way to do this?Dan

[denny]

best way to do this?Dan

Putq your starter in the fridge 2-3 days before brewing. The yeast will fall to the bottom in a layer. Then you can gently pour offmthe clear wort on top, leaving just enough to swirl up the yeast so you can pitch it.