Follow up .. I pitched my yeast starter last night at 7:20pm in to a porter I brewed. Within 40 minutes I was seeing bubbles in my air lock. This morning, 12 hours later, it's bubbling at a good rate and I have a beautiful krausen on top of the beer! I've never seen a batch take so quickly. This home brewer will never fail to make a yeast starter going forward. Thanks again for the video.
Thanks again. Used the starter and it is bubbling like a mad man. It also started fermenting within 5 hours, compaired to 24 hours when just using a white labs vial.
Just wanted to say thank you for this video. Talking to my local home brew show he went into a chemist diagnostic on what to do and you made it super simple. I do not have a stir plate. So i shook it every time I walked by it for 24 hours. I made a Piney the Elder clone 5 gallon batch and used a 6.5 carboy and had the Krausen come all the way to the top which previously was only about a inch when fermenting. Looking forward to this beer. Cheers.
I've brewed about 7 batches now, and I'm ready to step up and start doing legit starters (so far just doing the yeast packets). I'm excited to see the difference between a good starter and just dropping the packets in. Thanks for the video!
I used to use a pot that size but I switched to a small kettle so I don't have to worry about boil overs. DME is usually easier to stir in when the liquid is warmer, at or near a boil. I use a whisk to mix it in. Tastes me longer to cool in the kettle so I think I'll have to pick up a flask. And I'll get a stir plate eventually. I think you set a really good example with the sanitation.
I did my first yeast starter based on the info you provided in this video. Everything went well, very clear and concise instructions, left little margin for error. The only questions I do have are; how long did you leave the starter on the stir plate before you pitch it, did you chill the starter prior to pitching it, and do you decant or pour the whole starter in your chilled wort? Thanks for the videos and tips.
Great video, easy to follow and informative. Off to make my own stir plate as difficult to get hold of here in the UK unless you want to spend a fortune.
Oh for the DME dissolving... dunno if it's the same as other powders but try adding the DME slowly with one hand while whisking with the other; it works well with things like flour and sugar.
After watching a couple more videos & the demo on the stirstarter website i think its because i have the magnets currently mounted right on the fan which is inhibiting its ability to spin at a low enought RPM. Im going to hit up the ole depot of homes this weekend and get a PVC coupler to mount them to. Well see how that works out. Thanks for the quick reply!
Hey I'm new to brewing but before you add the DME to the water on the stove maybe mix it with some water first to make it a paste/suspension then stir in to reduce clumping. like how you make gravies with slurries.
I dont know if anyone has told you this but to get rid of the clumping when you pour in the dme into the water, what I do slowly mix the water and the powder together until it's almost a thick slurry like quicksand and then I slowly add more water all the while I'm stirring it. I do this for hot chocolate or any other powder based drinks and I never have clumps. It should work the same here unless theres some process that hinders it.
Another good rule of thumb that's worked well for me is to boil 1200ml and use 1 cup DME. Gets me around 1.040 with 1L (200ml boil off) every time. If you end up high, throw a bit more sanitized water in till you get your gravity where you want it. This in a 2L flask....
I bought the equipment and just made my batch over the weekend. I made the starter with dry yeast and let it stir for about 18 hours. The beer started firmenting faster and harder than I've ever experianced. I'll put the video up soon.
The best reason to do this is usually when you have a high gravity beer. If you plan to lager a beer 3 times the yeast account for quick and healthy fermentation. I've made the same pilsner both ways and the where I didn't make a starter didn't even compare to the one where I did. It produced the perfect beer if you ask me.
@BeerGeekNation I have done 5 gal to about 3 and half, but I want to start with a 6.25 gal boil down to a 5.5 gal batch. I just have to see how I will be able to do that. I want to make sure I add enough to the beer to keep that nice rich taste I get with the smaller batch. Thanks for the reply
thank you great video, do you keep your yeast starter on the stir plate running entire time lets say 24 hrs before you start brewing? if you are using a lager yeast is the pitch range the same 70-75 degrees and how soon do you smach your yeast pack before starting your yeast starter?
Thanks a lot of this! New to brewing and about to make my first all Grain beer this weekend! Also, sold me on the no rinse sanitizer, been using bleach and find it to be a major pain in the ass to rinse all the stuff!
Could have used this last night on my 1l starter of wlp001. I shook up the vial and didn't think to open it slowly...foamed out like crazy. Most of it went into the starter. Oh well, rdwhahb. Great video!
Thanks a bunch. I'll take a stab at it tonight. What's the best way youve found to pour off the starter wort without losing a lot of yeast before pitching? You don't want to pitch the whole starter right? I've hear of refrigerating to settle the yeast. I guess another way would be to siphon the starter wort away.
Much respect to a very informative site! I made the starter, but after stirring it for a 1/2 hr or so by hand, I decided to go purchase one. when I returned After leaving it sit for 2-3 hours I went to stir it & it foamed up & spilt over a bit. I cleaned up and continued with the stir plate ... is that ok? or should I not bother with the stir plate at all?
@BeerGeekNation Thank you so much. One more question. Wouldn't shaking the wort before it cools down below 80 degrees casue oxidation in the starter? And would that effect my beer when i pour the starter into the 5 gallon batch??
I'm not sure if you covered it or not, but how much water and DME do I use? Joking. My real question is, how long do you have leave the starter on the stir plate before you pitch?
Great video and something I will be doing on my next batch but a couple questions... How long do you keep it on the stir plate if your brewing the next day? Also do you have to chill the starter overnight then bring it back to room temp or just leave it on the counter?
Hi Chris, how about a video on stepping up a yeast starter? I make starters just like you do, but after two days I decant the wort and add another 2 cups of fresh wort to the yeast cake and put back on my spin plate for another two days. I don't know if this is the best way or if I need more wort for the step up or a bigger flask or what. Thanks.
@BeerGeekNation Thanks to this video I am brewing a bigger beer using a starter. Just ordered the stir plate to. Was wondering if I should double the water and DME that you used for my beer with an OG of 1.083 or if i would be fine with 2 cups water and 1/2 cup of DME
Great video. Very clear and concise. After pouring the wort into the flask, shouldn't it immediately be covered with foil to keep any wild yeast out ? Or at the very least cover it when it is cooling?
Awesome video. Couple questions: if you dont have a stir plate, what is the recommended process or time for stirring after adding the yeast? Also, when it done, do you just throw it in the fridge? How long is it good in there before brewing? Thanks!
love your videos, im new to home brewing and im going to make a batch next week but im not sure how the yeast starter would work if your bottling. After the boil is over for the wort and you put your starter in do you bottle then and leave it for how ever long or what? ): thanks.
Great video! 2 questions I do double batches 45 litres (12 gal) would it be wise to do a yeast stater twice? so, do one then do it again? And secondly to keep the starer at the right temp can I use a fermenting fridge to controls the temp? Cheers
Why? just add 2 packs / vials of yeast to your starter. I'd use a 2 litre flask or bigger and I don't think you need to ctrl the temperature at this stage. Your aim is to multiply the yeast not make a tasty starter :)
Will be doing my first yeast starter for my fourth batch of beer which is an IPA. How long should it sit on the stir plate before being able to pitch ? Thanks a lot for the video btw.
Also, you don't need a plate stir. You can just pitch the yeast in the boiled LDME after it cools. Mix it up, and let it go 12 to 24 hours and your good to go.
What is the base for deciding what size of a yeast starter to make? I am purchasing a 5L flask so i can have enough volume to make larger starters for when i make a big 10 gallon beer.
Do you recommend a web site or somewhere i can get materials to brew beer, I have the equipment ,just need the ingredients.nice vid, but how much electricity does it use? i mean dollar wise im a homebrewer thinking into getting an electrical configsir in brewing can i use the yeast for baking? tnx
Great video and I recommend to my friends. I have a quick question for you. How long would you leave this on the stir plate with the stir bar spinning vortex and all before pulling it off and pitching the liquid in the fermenter? Thanks!
Using Zainasheff/Palmer book "Brewing classic styles" bought stir plate you mentioned/ have a 1 L flask. Oktoberfest calls for 4 smack packs OR an appropriate starter. Starting grav of 1.055. Book has a conversion table for making starters. Says that I can use 2 smack packs if I use a 4 L starter. Your starter seems to be around 1/2 a liter or less. I'm just a bit confused. I don't want to underpitch as its my first lager. Just trying to find out how much I really need given this lager recipe.
Wyeast recommends using .5 cup of DME for every 1 liter of water. The amount of water you use is about half as much as they recommend. Have you ever made a starter using 1 liter of water? If so, how does it compare to the recipe you currently use?
Another great video, dude. I have one question, though. How come you don't let the starsan dry or even settle before you move onto the next step? Is it just for the video's sake? I was under the impression you had to let starsan sit for a few minutes in order for it to sanitize.
I understand you have to let Starsan sit on all surfaces to be sanitized for one minute for the full effect. After that you can let it dry or use as is. Apparently, Starsan acts like an asphyxiant which chokes off all wild airborn yeast on these surfaces but when overwhelmed by wort and brewing yeast during the brewing/fermenting process it just gets washed away, no biggie. In that kind of low concentration Starsan doesn't hurt brewing yeast.
Thanks for taking the time to make this informative video..!! After the yeast is washed and into two jars would you suggest storing them in the fridge with the Mason jar lid loose or tightened.?
This video was super helpful. I did my first starter last night however my sitrplate keeps kicking the stirbar. Im able to keep it at a really low RPM and i can see the wort moving slowly however i cant get any sort of a whirlpool going. I did a 1000ml starter in my 2000ml flask. What i think is happening is that the vortex in the whirlpool is hitting the stirbar and moving it off the magnets. Do you have any advice on this? Thanks!
Thanks for the video. Stirstarter came in last week and I've make my notes and the only item missing is.... How to store my starter after 4-6 hours spinning AND how long can I save this starter? DO I need to brew in "X" hours or days????
Tom Tague Sure. Lots of brewers like to cold crash their starters in the fridge overnight, decant the beer from the yeast cake then pitch just the yeast into the wort. I think it's probably more appropriate to do that with really big (2-3L) starters than a standard-size one, but you can definitely do it.
@BeerGeekNation Ok, stupid question from a novice homebrewer here... When brew day comes around, you just pour this whole 'mini-beer/starter' into your cooled down wort? I've read some stuff about starters, and they talk about decanting the starter before it goes into your wort. What's decanting?
fun fact: you can also use malta to make your starter. from what I hear, its og is at abut 1.06. combine and water it down until its close to 1.04 and I've heard that it works perfectly. side note: is it ok to use a Mississippi mud jug to hold my starter? and would a spritz from my steam blaster sanatize my tin foil properly? that's kinda my stigmatization method of choice ^^
I am making a beer that is going to be about 1.110 OG. I calculated that I'll need about 360 Billion yeast cells from the 1b starter, about 8-9 doublings. How do you figure out the size of the starter you need and how many times do I need to decant and then refill with more DME wort?
Great video! The homebrew videos on youtube are often lackluster. Either they are uninformative (or wrong) or hold up the way they brew as the only right way to do it. I haven't used a starter so far since the yeast catches up after propagation phase which usually takes 24-36 hours so with a strait-out-of-the-bottle pitch you only add a day to fermentation. Your method is simpler than others I've seen though so I might try it next time to see if it makes a difference in flavor.
Last time I made liquor, I used bread, orange slices, jolly ranchers, fruit punch, sugar, and used an empty plastic pringles can. Then I waited for the guards to leave the watch post and hid the mixture behind the TV to keep it warm.
This is my second batch and im trying a starter for the first time so beginners questions: The kit I have has only liquid extract. Will the same proportions work w the liquid as DME in your video? Also, if I pour the starter wort off (assuming I use the 1/2 cup of liquid extract) before pitching the yeast slurry, should I add less water in the actual fermenter to keep the OG in the proper range or should I add the full 5 gal the recipe calls for?
great channel broseph. I signed up for UA-cam, just for this channel. My question is this, if this is a starter for a 5 gallon batch, does the starter have to be twice as big (4 cups water, 1 cup DME) for a 10 gallon batch? seems that would be the case, but I dunno.
Do you calculate pitching rates, or do you just use the same amount most of the time? And also, how long will it have to ferment? Are there pros and cons on pitching junger or older starters?
Great video. It was a lot of help for a new brewer. A couple of quick questions. I am getting ready to brew Northern Brewers Number Eight beer. It is listed at 9% ABV. Would I still use your 2 to 1/2 cup ratio? Second. Do you smack the pack prior to pitching, and if so how much earlier? Finally , how much time should you allow for the starter to ferment? Thanks again.
I have a 3 batches under my belt and am at the point where I need to start stepping up my knowledge. Had a few questions: 1. I know there are dozens of opinions and a bunch of calculators, but is your ratio of 2 cups water + 1/2 cup DME a good rule of thumb for most beers? 2. I've read a bunch of tutorials about cold crashing the starter and then pouring off some liquid. Do you suggest just pitching the contents of the flask or should I consider this cold crashing technique?
I have a stout currently fermenting right now. It's been sitting for a little over 2 weeks now and it seems as if the yeast stalled out. My OG was 1.075 and I am only getting a 1.046 reading right now. Is it too late to add additional yeast to it using a yeast starter? Also, for yeast starters in general, can you just use 2 cups of wort from your grain mash rather than using DME?
+Gus S. Yes, the wort from mash has the same fermentable sugars - assuming the mashing was complete. But you still have to boil and cool it before pitching the yeast so it's sterilised. However, it takes a few days to get good yeast cells growth... you wouldn't have the mash before, maybe I'm missing something...
**I want to make a yeast starter but i dont have the stir plate. What should I do? Did you smack the yeast pack and open immediately or did it sit for a few hours?
Been using dry yeast exclusively so I haven't used liquid yet. Getting ready to make a wee heavy and was wondering if I couldn't just save some wort from my grains and add the starter to the waiting carboy the next day ?
Hey, I'm gonna brew a beer with a OG of 1.074. I want to use harvested (washed) yeast. How would I go about stepping up the starter to have enough yeast cells? Do I repeat the process till I get a 2L starter? Thanks again!
Great video. Question if you are using dry yeast do you prepare the dry yeast then add it to the mix? or do you just add the dry yeast straight to the mix? thanks.
Thanks Chris, after how easy it was the first time I am going to do it every time now. By the way, I thoroughly enjoyed your beer review on Miller Lite (pop top).
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Follow up .. I pitched my yeast starter last night at 7:20pm in to a porter I brewed. Within 40 minutes I was seeing bubbles in my air lock. This morning, 12 hours later, it's bubbling at a good rate and I have a beautiful krausen on top of the beer! I've never seen a batch take so quickly. This home brewer will never fail to make a yeast starter going forward. Thanks again for the video.
Thanks again. Used the starter and it is bubbling like a mad man. It also started fermenting within 5 hours, compaired to 24 hours when just using a white labs vial.
Just wanted to say thank you for this video. Talking to my local home brew show he went into a chemist diagnostic on what to do and you made it super simple. I do not have a stir plate. So i shook it every time I walked by it for 24 hours. I made a Piney the Elder clone 5 gallon batch and used a 6.5 carboy and had the Krausen come all the way to the top which previously was only about a inch when fermenting. Looking forward to this beer. Cheers.
+Chris Luton (Mutiny5050) Nice man glad I could help!
Thanks for the video. It helped me make my first starter. I didn't use a stir plate, but simply twirled it by hand periodically. Turned out great!
I've brewed about 7 batches now, and I'm ready to step up and start doing legit starters (so far just doing the yeast packets). I'm excited to see the difference between a good starter and just dropping the packets in.
Thanks for the video!
+Freakinweirdo A good starter is key to a great batch
I used to use a pot that size but I switched to a small kettle so I don't have to worry about boil overs. DME is usually easier to stir in when the liquid is warmer, at or near a boil. I use a whisk to mix it in. Tastes me longer to cool in the kettle so I think I'll have to pick up a flask. And I'll get a stir plate eventually.
I think you set a really good example with the sanitation.
I did my first yeast starter based on the info you provided in this video. Everything went well, very clear and concise instructions, left little margin for error. The only questions I do have are; how long did you leave the starter on the stir plate before you pitch it, did you chill the starter prior to pitching it, and do you decant or pour the whole starter in your chilled wort? Thanks for the videos and tips.
Room temperature is perfect. You dont want it too hot or to cold or else you'll kill your yeast.
Thank you! I'm doing Pilsner with liquid yeast today. I don't have DME so I'm going to use the liquid without the starter this time.
Hey Chris thanks for doing this stir starter video i got 1 and it is working great!
That's actually very helpful. Cheers dude.
I haven't actually made a homebrew yet, but this looks like fun so I'll be sure to give it a try.
Great video, easy to follow and informative. Off to make my own stir plate as difficult to get hold of here in the UK unless you want to spend a fortune.
@BeerGeekNation Again thank you so much for your help. Love these videos and your reviews of beers. You have been a HUGE help.
Oh for the DME dissolving... dunno if it's the same as other powders but try adding the DME slowly with one hand while whisking with the other; it works well with things like flour and sugar.
I use a whisk for mixing the DME in the water. Works like a charm.
Hi Chris... Great video, this yeast starter process worked really well. Keep up the good work!
After watching a couple more videos & the demo on the stirstarter website i think its because i have the magnets currently mounted right on the fan which is inhibiting its ability to spin at a low enought RPM. Im going to hit up the ole depot of homes this weekend and get a PVC coupler to mount them to. Well see how that works out. Thanks for the quick reply!
Hey I'm new to brewing but before you add the DME to the water on the stove maybe mix it with some water first to make it a paste/suspension then stir in to reduce clumping. like how you make gravies with slurries.
Thanks for the informative video! I always to this point have used an eight to one ratio of water to DME. Looking forward to trying the four to one.
love your homebrewing series chris cheers look forward to seeing the brew day!
I dont know if anyone has told you this but to get rid of the clumping when you pour in the dme into the water, what I do slowly mix the water and the powder together until it's almost a thick slurry like quicksand and then I slowly add more water all the while I'm stirring it. I do this for hot chocolate or any other powder based drinks and I never have clumps. It should work the same here unless theres some process that hinders it.
Another good rule of thumb that's worked well for me is to boil 1200ml and use 1 cup DME. Gets me around 1.040 with 1L (200ml boil off) every time. If you end up high, throw a bit more sanitized water in till you get your gravity where you want it. This in a 2L flask....
Thanks man, super helpful! No nonsense and I appreciate that
I bought the equipment and just made my batch over the weekend. I made the starter with dry yeast and let it stir for about 18 hours. The beer started firmenting faster and harder than I've ever experianced. I'll put the video up soon.
Nice vid. I may try this out for my next batch. I have yet to make a beer where all the fermentables get used up.
The best reason to do this is usually when you have a high gravity beer. If you plan to lager a beer 3 times the yeast account for quick and healthy fermentation. I've made the same pilsner both ways and the where I didn't make a starter didn't even compare to the one where I did. It produced the perfect beer if you ask me.
Nice! I think youll be very happy with the stirplate. I usually make up a gallon of starsan and fill a few bottles. Usually about an oz per gallon
@Laidoutbug I think there are quite a few differences between small scale homebrewing and commercial when it comes to fermentation.
Ten year old video, but very helpful. Thank you!
@BeerGeekNation I have done 5 gal to about 3 and half, but I want to start with a 6.25 gal boil down to a 5.5 gal batch. I just have to see how I will be able to do that. I want to make sure I add enough to the beer to keep that nice rich taste I get with the smaller batch. Thanks for the reply
Great video! This may have been answered but how long does this mini beer stay on the stir plate before pitching it?
thank you great video, do you keep your yeast starter on the stir plate running entire time lets say 24 hrs before you start brewing? if you are using a lager yeast is the pitch range the same 70-75 degrees and how soon do you smach your yeast pack before starting your yeast starter?
Thomas Wrath No I only keep it on for about 6 hours at room temp
Thanks a lot of this! New to brewing and about to make my first all Grain beer this weekend! Also, sold me on the no rinse sanitizer, been using bleach and find it to be a major pain in the ass to rinse all the stuff!
Drinking game! Take a sip everytime Chris says "absolutely"!
Could have used this last night on my 1l starter of wlp001. I shook up the vial and didn't think to open it slowly...foamed out like crazy. Most of it went into the starter. Oh well, rdwhahb. Great video!
Thanks a bunch. I'll take a stab at it tonight. What's the best way youve found to pour off the starter wort without losing a lot of yeast before pitching? You don't want to pitch the whole starter right? I've hear of refrigerating to settle the yeast. I guess another way would be to siphon the starter wort away.
Much respect to a very informative site! I made the starter, but after stirring it for a 1/2 hr or so by hand, I decided to go purchase one. when I returned After leaving it sit for 2-3 hours I went to stir it & it foamed up & spilt over a bit. I cleaned up and continued with the stir plate ... is that ok? or should I not bother with the stir plate at all?
@BeerGeekNation Thank you so much. One more question. Wouldn't shaking the wort before it cools down below 80 degrees casue oxidation in the starter? And would that effect my beer when i pour the starter into the 5 gallon batch??
Brew and review beers, very entertaining and informative
I'm not sure if you covered it or not, but how much water and DME do I use?
Joking.
My real question is, how long do you have leave the starter on the stir plate before you pitch?
Great video and something I will be doing on my next batch but a couple questions... How long do you keep it on the stir plate if your brewing the next day? Also do you have to chill the starter overnight then bring it back to room temp or just leave it on the counter?
Great video, keep posting!
You’re not the first person I’ve seen spray the pack and scissors. Just safe practice. Don’t need to be wasting time and money. Thanks for the video!
Hi Chris, how about a video on stepping up a yeast starter? I make starters just like you do, but after two days I decant the wort and add another 2 cups of fresh wort to the yeast cake and put back on my spin plate for another two days. I don't know if this is the best way or if I need more wort for the step up or a bigger flask or what. Thanks.
@BeerGeekNation Thanks to this video I am brewing a bigger beer using a starter. Just ordered the stir plate to. Was wondering if I should double the water and DME that you used for my beer with an OG of 1.083 or if i would be fine with 2 cups water and 1/2 cup of DME
Great video. Very clear and concise. After pouring the wort into the flask, shouldn't it immediately be covered with foil to keep any wild yeast out ? Or at the very least cover it when it is cooling?
Awesome video. Couple questions: if you dont have a stir plate, what is the recommended process or time for stirring after adding the yeast? Also, when it done, do you just throw it in the fridge? How long is it good in there before brewing? Thanks!
I just leave it on the plate until I am ready to pitch it. No need for the fridge unless you want to pour off some of the beer.
love your videos, im new to home brewing and im going to make a batch next week but im not sure how the yeast starter would work if your bottling. After the boil is over for the wort and you put your starter in do you bottle then and leave it for how ever long or what? ): thanks.
hey great video but how much DME and water for a high gravity beer
Great video! 2 questions I do double batches 45 litres (12 gal) would it be wise to do a yeast stater twice? so, do one then do it again? And secondly to keep the starer at the right temp can I use a fermenting fridge to controls the temp?
Cheers
Why? just add 2 packs / vials of yeast to your starter. I'd use a 2 litre flask or bigger and I don't think you need to ctrl the temperature at this stage. Your aim is to multiply the yeast not make a tasty starter :)
Great video Chris! It's too bad you don't harvest yeast. I'd really like to see a video from you on the process ...Cheers!
Will be doing my first yeast starter for my fourth batch of beer which is an IPA. How long should it sit on the stir plate before being able to pitch ? Thanks a lot for the video btw.
@Evwoller Pyrex belongs to some other company now, they changed the type of glass that they use. It is not as heat- shock resistant as it once was.
Chris thanks for video but İf i cant find dme shall i use liquid one.
Also, you don't need a plate stir. You can just pitch the yeast in the boiled LDME after it cools. Mix it up, and let it go 12 to 24 hours and your good to go.
What is the base for deciding what size of a yeast starter to make? I am purchasing a 5L flask so i can have enough volume to make larger starters for when i make a big 10 gallon beer.
Do you recommend a web site or somewhere i can get materials to brew beer, I have the equipment ,just need the ingredients.nice vid, but how much electricity does it use? i mean dollar wise im a homebrewer thinking into getting an electrical configsir in brewing can i use the yeast for baking? tnx
Do you leave the starter on the stir plate for the duration? Thanks for the killer reviews and informative homebrew videos.
One more question for you, what size stir bar are you using?
Do you leave your starter on the stir plate until you pitch into the wort?
I am wondering this as well ??? Is it left on the Stir Plate overnight until its needed ??
Have you tried using a fine whisk rather than your spoon to remove chunks?
Great video and I recommend to my friends. I have a quick question for you. How long would you leave this on the stir plate with the stir bar spinning vortex and all before pulling it off and pitching the liquid in the fermenter? Thanks!
Quick question. How come you don't use a glass vision ware sauce pot or dutch oven to boil the wort? Wouldn't that be easier to sanitize etc?
+Queen Aston I dunno i guess I could
Why would you sanitize the boiling pot? Bolling does that for you.
Using Zainasheff/Palmer book "Brewing classic styles" bought stir plate you mentioned/ have a 1 L flask. Oktoberfest calls for 4 smack packs OR an appropriate starter. Starting grav of 1.055. Book has a conversion table for making starters. Says that I can use 2 smack packs if I use a 4 L starter. Your starter seems to be around 1/2 a liter or less. I'm just a bit confused. I don't want to underpitch as its my first lager. Just trying to find out how much I really need given this lager recipe.
Wyeast recommends using .5 cup of DME for every 1 liter of water. The amount of water you use is about half as much as they recommend. Have you ever made a starter using 1 liter of water? If so, how does it compare to the recipe you currently use?
Another great video, dude. I have one question, though.
How come you don't let the starsan dry or even settle before you move onto the next step? Is it just for the video's sake? I was under the impression you had to let starsan sit for a few minutes in order for it to sanitize.
I understand you have to let Starsan sit on all surfaces to be sanitized for one minute for the full effect. After that you can let it dry or use as is. Apparently, Starsan acts like an asphyxiant which chokes off all wild airborn yeast on these surfaces but when overwhelmed by wort and brewing yeast during the brewing/fermenting process it just gets washed away, no biggie. In that kind of low concentration Starsan doesn't hurt brewing yeast.
How Long do you need to leave the starter running on the stir-plate for? Is it in intervals of or do you leave it for some set amount of times?
I know you are going to winch at this but what if you currently use dry yeast? Should you do a starter as well?
Thanks for taking the time to make this informative video..!! After the yeast is washed and into two jars would you suggest storing them in the fridge with the Mason jar lid loose or tightened.?
This video was super helpful. I did my first starter last night however my sitrplate keeps kicking the stirbar. Im able to keep it at a really low RPM and i can see the wort moving slowly however i cant get any sort of a whirlpool going. I did a 1000ml starter in my 2000ml flask. What i think is happening is that the vortex in the whirlpool is hitting the stirbar and moving it off the magnets. Do you have any advice on this?
Thanks!
Thanks for the video. Stirstarter came in last week and I've make my notes and the only item missing is.... How to store my starter after 4-6 hours spinning AND how long can I save this starter? DO I need to brew in "X" hours or days????
I would brew within a few hours of being doe spinning. Just cover it with foil
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But it is possible to save my starter? Say overnight?
Tom Tague Sure. Lots of brewers like to cold crash their starters in the fridge overnight, decant the beer from the yeast cake then pitch just the yeast into the wort. I think it's probably more appropriate to do that with really big (2-3L) starters than a standard-size one, but you can definitely do it.
So your saying after I make my starter to place it in the fridge overnight?
@BeerGeekNation Ok, stupid question from a novice homebrewer here... When brew day comes around, you just pour this whole 'mini-beer/starter' into your cooled down wort? I've read some stuff about starters, and they talk about decanting the starter before it goes into your wort. What's decanting?
for the DME can you break it up with a sifter or is it too clumpy for that?
So you leave it out on counter for 12 hours stirring? Then what do u do? Shut stirrer off and keep on counter? Put in fridge till use? Thx
fun fact: you can also use malta to make your starter.
from what I hear, its og is at abut 1.06. combine and water it down until its close to 1.04 and I've heard that it works perfectly.
side note: is it ok to use a Mississippi mud jug to hold my starter? and would a spritz from my steam blaster sanatize my tin foil properly? that's kinda my stigmatization method of choice ^^
Does using a starter shorten your initial fermentation at all since the yeast is kickstarted??? great video btw
Should this go in a fridge or can i just let it sit in the garage or kitchen? What temp is ideal for the starter while it's on the plate?
I am making a beer that is going to be about 1.110 OG. I calculated that I'll need about 360 Billion yeast cells from the 1b starter, about 8-9 doublings. How do you figure out the size of the starter you need and how many times do I need to decant and then refill with more DME wort?
Love your homebrew videos..! Just got me a Stirplate so this is help's alot thx!!&cheers
Great video! The homebrew videos on youtube are often lackluster. Either they are uninformative (or wrong) or hold up the way they brew as the only right way to do it. I haven't used a starter so far since the yeast catches up after propagation phase which usually takes 24-36 hours so with a strait-out-of-the-bottle pitch you only add a day to fermentation. Your method is simpler than others I've seen though so I might try it next time to see if it makes a difference in flavor.
Last time I made liquor, I used bread, orange slices, jolly ranchers, fruit punch, sugar, and used an empty plastic pringles can. Then I waited for the guards to leave the watch post and hid the mixture behind the TV to keep it warm.
This is my second batch and im trying a starter for the first time so beginners questions:
The kit I have has only liquid extract. Will the same proportions work w the liquid as DME in your video?
Also, if I pour the starter wort off (assuming I use the 1/2 cup of liquid extract) before pitching the yeast slurry, should I add less water in the actual fermenter to keep the OG in the proper range or should I add the full 5 gal the recipe calls for?
great channel broseph. I signed up for UA-cam, just for this channel. My question is this, if this is a starter for a 5 gallon batch, does the starter have to be twice as big (4 cups water, 1 cup DME) for a 10 gallon batch? seems that would be the case, but I dunno.
How do you get the stir bar out of the yeast before you pitch it?
Do you calculate pitching rates, or do you just use the same amount most of the time?
And also, how long will it have to ferment? Are there pros and cons on pitching junger or older starters?
Great video. It was a lot of help for a new brewer. A couple of quick questions.
I am getting ready to brew Northern Brewers Number Eight beer. It is listed at 9% ABV. Would I still use your 2 to 1/2 cup ratio? Second. Do you smack the pack prior to pitching, and if so how much earlier? Finally , how much time should you allow for the starter to ferment?
Thanks again.
Do I still step up 2 cup wort at a time? or can I do bigger worts batches? Do I decant any off between step ups?
I have a 3 batches under my belt and am at the point where I need to start stepping up my knowledge. Had a few questions:
1. I know there are dozens of opinions and a bunch of calculators, but is your ratio of 2 cups water + 1/2 cup DME a good rule of thumb for most beers?
2. I've read a bunch of tutorials about cold crashing the starter and then pouring off some liquid. Do you suggest just pitching the contents of the flask or should I consider this cold crashing technique?
Does your spray bottle with sanitizer have to be food-grade plastic or can it be any regular bottle form the dollar store?
How quick is that batch going to work for you .
Should extract brewers do this?
Great video, Chris. Did you use any yeast nutrients in the starter?
I have a stout currently fermenting right now. It's been sitting for a little over 2 weeks now and it seems as if the yeast stalled out. My OG was 1.075 and I am only getting a 1.046 reading right now. Is it too late to add additional yeast to it using a yeast starter? Also, for yeast starters in general, can you just use 2 cups of wort from your grain mash rather than using DME?
+Gus S. Yes, the wort from mash has the same fermentable sugars - assuming the mashing was complete. But you still have to boil and cool it before pitching the yeast so it's sterilised. However, it takes a few days to get good yeast cells growth... you wouldn't have the mash before, maybe I'm missing something...
**I want to make a yeast starter but i dont have the stir plate. What should I do? Did you smack the yeast pack and open immediately or did it sit for a few hours?
Been using dry yeast exclusively so I haven't used liquid yet. Getting ready to make a wee heavy and was wondering if I couldn't just save some wort from my grains and add the starter to the waiting carboy the next day ?
Hey, I'm gonna brew a beer with a OG of 1.074. I want to use harvested (washed) yeast. How would I go about stepping up the starter to have enough yeast cells? Do I repeat the process till I get a 2L starter? Thanks again!
Great video. Question if you are using dry yeast do you prepare the dry yeast then add it to the mix? or do you just add the dry yeast straight to the mix? thanks.
Hey what microphone are you using to film? it sounds great! good video i learned alot.
What about using dry yeast packs as a source yeast for a starter?
Thanks Chris, after how easy it was the first time I am going to do it every time now. By the way, I thoroughly enjoyed your beer review on Miller Lite (pop top).