BeerSmith created by Brad Smith, great guy! If you are going to get into brewing pretty big, then it doesn't hurt to pay for an annual subscription to have this program. The cost is a drop in the bucket compared to the material costs of brewing. You can really fine tune your brewing process and develop some great recipes. My suggestion, utilizing the note tab and refer back to it in future iterations of a recipe
Awesome video! It is interesting to see how it is done on the beer world. I make my starters on a stir plate also but just use some goferm and water, then slowly add wine must to the starter before adding to the wine. I saw the comment about sanitizing the stir bar and could care less for wine. We get bugs, bird poop, dirt and whatever else comes off the vineyard and we don't boil. A little SO2, the high acid of the wine must, and the competitive nature of the yeast are the primary means to holding back unwanted microbial activity. Then we try to finish up with a nutrient devoid environment with no air, and some SO2 and tannin to scavenge oxygen. Some wineries will sterile filter in the end but the more premium ones often don't... Went off on a tangent there. Good video!
So if you had rinsed some yeast from a batch of beer that you racked to secondary about a week prior, and you stuck that yeast in the fridge after separating it from the trub (dead yeast), then can you use that refrigerated yeast instead of the yeast packet in this recipe for yeast starter?
I'm glad I'm not the only one who forgets to sanitize the "stir-bar" lol Luckily I've never had an issue
Not even to mention, there is no air lock on the top! Some wild yeast or bacteria won't hurt the flavor of the tropical IPA, but I like pure cultures
Great Video, thanks, question: which is the software used in the video?
BeerSmith created by Brad Smith, great guy! If you are going to get into brewing pretty big, then it doesn't hurt to pay for an annual subscription to have this program. The cost is a drop in the bucket compared to the material costs of brewing. You can really fine tune your brewing process and develop some great recipes. My suggestion, utilizing the note tab and refer back to it in future iterations of a recipe
Awesome video! It is interesting to see how it is done on the beer world. I make my starters on a stir plate also but just use some goferm and water, then slowly add wine must to the starter before adding to the wine. I saw the comment about sanitizing the stir bar and could care less for wine. We get bugs, bird poop, dirt and whatever else comes off the vineyard and we don't boil. A little SO2, the high acid of the wine must, and the competitive nature of the yeast are the primary means to holding back unwanted microbial activity. Then we try to finish up with a nutrient devoid environment with no air, and some SO2 and tannin to scavenge oxygen. Some wineries will sterile filter in the end but the more premium ones often don't... Went off on a tangent there. Good video!
Would've been helpful to show transfer from the pot to the glass flask. Also Sterilising stir bar is good practice. Agree about centering the bar!
So if you had rinsed some yeast from a batch of beer that you racked to secondary about a week prior, and you stuck that yeast in the fridge after separating it from the trub (dead yeast), then can you use that refrigerated yeast instead of the yeast packet in this recipe for yeast starter?
can you do a video for how much to add for different size Bach's
What temperature does your yeast starter need to stay at for 48hrs?
if you add your magnetic stir bar into the wort boil you will reduce your risk of contamination compared to adding it when you add the yeast.
we need more dry yaest starter vids with dme. smackpacks are too pricey in EU, even for starters.
+African Twin what exactly would you like to know about.
You don't make starters with dry yeast, only re-hydrate.
so, if oxygen is crucial, why do you not oxygenate the slurry?
TEN!
Good video, but you should really sanitize that stir bar before throwing it in!
Thanks I did we just cut it from the B-roll
This guy's voice sounds just like the dude from George of the Jungle
Poor hygiene standards
good video but you should get to the point quicker as it becomes boring listening to babble
Hmmm. No sanitisation and a skanky looking shirt. Won't bother with any more of these.