Man that theme music is great. This vidya came up at the end of another that I was watching, and I accidentally clicked on it. I heard the Old School Beer-N-BBQ music and I knew right away what the channel was. Classy theme music bud. It is a great opener.
Yeah. I reminisce at times about it too. However UA-cam analytics clearly show that intros are no longer a thing because people quit watching the video or skip it anyway.
Larry!, your influence is evident all over here with my beer brewing! Thanks for your videos and all your advice! My first keg just ran out today, it was really good. I used your advice on "balancing your keg system". I also felt you had the best idea for storing grain (from your "homebrewing basics" series). So I have my buckets with screw-on lids to hold my grain. Of course, I use your spreadsheet for calculating my brew day. And... I made a stir-plate... got some harvested yeast going in some harvested wort from my last brewday. There's a video idea I recommend for you!: take some wort, set that aside, wash yeast from a previous fermentation and show a yeast starter on your DIY stir-plate! Thanks for all the help, Larry! First batch was great, second batch will be ready next weekend. (which means I have to brew tomorrow to have beer ready for the following weekend).
Still brewing my own AND now I malt my own grain. Grain in Georgia goes for about 44c- 48c per pound. Since you can't buy direct from Briess and other wholesale, malted grain seems to go at the rate $1.15+ per pound.
I watch this video every time I need some encouragement to actually make a starter instead of buying the Imperial yeast double cell count packs. Full transparency, it's really a 50/50 chance that I'll not just buy up with the larger yeast packs... My question for you- have you ever considered doing the pressure canned bulk amounts of starter wort to save future time?
I tend to not use a stopper or an airlock on the flask, I think it defeats the whole purpose of aeration, all I do is insert a foam flask plug filter over the neck of the flask to keep any airborne stuff out...........just my technique. Enjoy watching your channel.
For new homebrewers... Larry knows this, as the video is old and he has a stir plate now. But you aren't going to get much air by swirling with an airlock on (hence air lock). Also, for the 1st 12 hrs you want oxygen aeration so no airlock until after 12-24 hrs. Hope this helps.
Can you use any type of malt extract without worrying about it changing the flavor of your beer? Or do you use different extracts depending on the type of beer you are making? And, what size is that drilled stopper you use on the top of your flask?
All off the yeast starter videos I watched don’t show how the wort process is going during the growth stage. How much activity should I expect? Should there be krausen on top or just ‘some’ activity. Should I pitch this yeast or pitch it in the sink? I am really unsure of this first attempt.
You don't need to make a start for a lower gravity 5 gal batch if your yeast pack is fresh. If its older yeast, a higher gravity beer, or you want a faster fermentation then it would help.
It has enough for the yeast in the pack. Growing yeast beyond what’s in the pack is why using more come into play. Necessary? No. But good practice, sure.
@@BEERNBBQBYLARRY Thanks Larry! Love the channel and appreciate all the great information. Never used Wyeast before and getting ready for my starter so just wasn't sure. Keep up the great work and content! 🍻 Jim
Question for you, do you use the same malt extract for all of your yeast starters or do you change depending on what kind of beer you're brewing? And what brand malt extract do you use for it?
nice video. Most people I have talked to about starters, really suggest not using an airlock, as you are trying to grow your yeast colony, and your yeast need oxygen at this point to do just that, grow and strengthen the cell count. A foam stopper or a just a good old sanitized piece of aluminum foil will allow enough oxygen in.
Nice video.. But I seem to agree with Chris above.. IMHO risk of contamination by ambient air is exaggerated widely.. When shaking the wort also you re introducing oxygen and other microbes from the ambient air only... moreover.. with a tiny amount of wort and comparatively higher ratio of yeast cells in starters.. risk of contamination is negligible since the yeasts are gonna multiply and take over the entire fermentation process anyway - that is if you supply them with a continuous oxygen flow
Wyeast smack packs are very pricey (€9,00) over here were i live. is there a way to use dry yeast on a stir plate with some dme to get more yeast cells. I'm new to beer brewing , sry.
BEER-N-BBQ by Larry so 100 grams of dme , 1200 ml water , boil for 10 mins to get at 1040-1050. and then at 70 degree f i can pitch in the 11.5 grams of dry yeast.
BEER-N-BBQ by Larry I tend to do rotating batches. starting one every week or so most of the time. i used to pitch the yeast right in without preping it. But now, this is gonna up my game quite a bit thanks to you ;)
Yes I understand if I'll just put dry yeast in my recipe but what is the amount of dry yeast that is lit in the beer my recipe is 2.5/5 = 0.5 gal 10 * 0.5 = 5LP If it is the amount of dry yeast knowing that the dry yeast refill is 9 m
I agree. I also think that it can have an unwanted effect since some sugars may get into the airlock. This will then make a great place for bacteria and yeast to grow.
Man that theme music is great. This vidya came up at the end of another that I was watching, and I accidentally clicked on it. I heard the Old School Beer-N-BBQ music and I knew right away what the channel was. Classy theme music bud. It is a great opener.
Yeah. I reminisce at times about it too. However UA-cam analytics clearly show that intros are no longer a thing because people quit watching the video or skip it anyway.
@@BEERNBBQBYLARRY Did you have someone create it for your channel?
@@beeroquoisnation just me myself and I; the intro that is. Not the music.
@@BEERNBBQBYLARRY I was talking about the music. Wherever it came from, it was definitely your calling card.
Larry!, your influence is evident all over here with my beer brewing! Thanks for your videos and all your advice! My first keg just ran out today, it was really good. I used your advice on "balancing your keg system". I also felt you had the best idea for storing grain (from your "homebrewing basics" series). So I have my buckets with screw-on lids to hold my grain. Of course, I use your spreadsheet for calculating my brew day. And... I made a stir-plate... got some harvested yeast going in some harvested wort from my last brewday. There's a video idea I recommend for you!: take some wort, set that aside, wash yeast from a previous fermentation and show a yeast starter on your DIY stir-plate!
Thanks for all the help, Larry! First batch was great, second batch will be ready next weekend. (which means I have to brew tomorrow to have beer ready for the following weekend).
Still brewing my own AND now I malt my own grain. Grain in Georgia goes for about 44c- 48c per pound. Since you can't buy direct from Briess and other wholesale, malted grain seems to go at the rate $1.15+ per pound.
I watch this video every time I need some encouragement to actually make a starter instead of buying the Imperial yeast double cell count packs. Full transparency, it's really a 50/50 chance that I'll not just buy up with the larger yeast packs... My question for you- have you ever considered doing the pressure canned bulk amounts of starter wort to save future time?
Great video Larry, that wort is really hard on those fireman gloves! It crystallizes them!
I tend to not use a stopper or an airlock on the flask, I think it defeats the whole purpose of aeration, all I do is insert a foam flask plug filter over the neck of the flask to keep any airborne stuff out...........just my technique. Enjoy watching your channel.
I've had some luck throwing in a few hop pellets to prevent boil overs. The oils in the hops seem to control the foam pretty well.
Your videos are so good and thorough
Use a diffuser above the flame to reduce the heat intensity. This way you can keep it simmering to achieve the end goal. Great presentation.
For new homebrewers... Larry knows this, as the video is old and he has a stir plate now. But you aren't going to get much air by swirling with an airlock on (hence air lock). Also, for the 1st 12 hrs you want oxygen aeration so no airlock until after 12-24 hrs. Hope this helps.
So how do you get oxigen into the liquid then?
Great videos Larry. I'm still looking for your spreadsheet!
How long can you keep a yeast starter? I made one 2 days ago but didn't have time to brew. Gotta do it this weekend.
Can you use any type of malt extract without worrying about it changing the flavor of your beer? Or do you use different extracts depending on the type of beer you are making? And, what size is that drilled stopper you use on the top of your flask?
All off the yeast starter videos I watched don’t show how the wort process is going during the growth stage. How much activity should I expect? Should there be krausen on top or just ‘some’ activity. Should I pitch this yeast or pitch it in the sink? I am really unsure of this first attempt.
Can u make this starter for five gal 1.050 batch or is it too muuch
You don't need to make a start for a lower gravity 5 gal batch if your yeast pack is fresh. If its older yeast, a higher gravity beer, or you want a faster fermentation then it would help.
I see you added yeast nutrients but the smack pack has it. Is adding more really necessary?
It has enough for the yeast in the pack. Growing yeast beyond what’s in the pack is why using more come into play. Necessary? No. But good practice, sure.
@@BEERNBBQBYLARRY Thanks Larry!
Love the channel and appreciate all the great information. Never used Wyeast before and getting ready for my starter so just wasn't sure.
Keep up the great work and content!
🍻
Jim
Actually brewing your Munich Dunkel next!!
@@jimlewis7938 both versions of that Dunkel were excellent.
@@BEERNBBQBYLARRY Looking forward to it! I ended up going with the barvarian yeast.
Question for you, do you use the same malt extract for all of your yeast starters or do you change depending on what kind of beer you're brewing? And what brand malt extract do you use for it?
Is it possible to make a yeast starter using the yeast from a bottle of homebrew? If not, why?
nice video. Most people I have talked to about starters, really suggest not using an airlock, as you are trying to grow your yeast colony, and your yeast need oxygen at this point to do just that, grow and strengthen the cell count. A foam stopper or a just a good old sanitized piece of aluminum foil will allow enough oxygen in.
Nice video.. But I seem to agree with Chris above.. IMHO risk of contamination by ambient air is exaggerated widely.. When shaking the wort also you re introducing oxygen and other microbes from the ambient air only... moreover.. with a tiny amount of wort and comparatively higher ratio of yeast cells in starters.. risk of contamination is negligible since the yeasts are gonna multiply and take over the entire fermentation process anyway - that is if you supply them with a continuous oxygen flow
you guys making me confuse...
Hi Larry, does it matter what particular type of malt extract you use for the type of beer your brewing?
BEER-N-BBQ by Larry Sorry, yes the yeast starter. Wasn’t sure if it needed to match the beer you are brewing.
But why? Why not just use the yeast pack?
Wyeast smack packs are very pricey (€9,00) over here were i live. is there a way to use dry yeast on a stir plate with some dme to get more yeast cells. I'm new to beer brewing , sry.
BEER-N-BBQ by Larry so 100 grams of dme , 1200 ml water , boil for 10 mins to get at 1040-1050. and then at 70 degree f i can pitch in the 11.5 grams of dry yeast.
Can you use your regular wort instead of DME to do this?
just wondering.
BEER-N-BBQ by Larry I tend to do rotating batches. starting one every week or so most of the time. i used to pitch the yeast right in without preping it. But now, this is gonna up my game quite a bit thanks to you ;)
Mr. Larry, I have dry yeast, can I do this somehow?
Yes I understand if I'll just put dry yeast in my recipe but what is the amount of dry yeast that is lit in the beer my recipe is 2.5/5 = 0.5 gal
10 * 0.5 = 5LP
If it is the amount of dry yeast knowing that the dry yeast refill is 9 m
I got your point, Mr. Larry, I'm going to do my math and turn the right yeast.👍💕
Larry, You should probably put the flask in a water bath, not directly over the flame.
from where will those cells get oxygen..to grow ?
thanks for reply..but whenyou put airlock onto that then how oxygen go into that?
Nice technique Thanks for posting.I'm pretty sure your glass airlock is not being sanitized. You created a condenser
I agree. I also think that it can have an unwanted effect since some sugars may get into the airlock. This will then make a great place for bacteria and yeast to grow.
I thought the foam stopper was to ALLOW oxygen to help the yeast propagate instead of fermenting the wort.
3 oz drop, no whip I see you big money. You need a Spacemanfabrication built stir plate
Don't soak hot glass in ice water it will shatter.
Kevin Church it's Pyrex. Lab glass is basically made for doing such things.
In fact it seems to be borosilicate 3.3.