Saturday, January 7, 2012

Yeast Starter Anatomy

Smack your pack or take you vile out of the fridge to room temp.

I only got into the fun and importance of making yeast starters in the fall last year. I made half batches for so long that one packet of yeast was plenty for 3 gallon high gravity beers. Last night while enjoying the last beer made last year, a Single Hop (Palisade) Pale Ale, a friend found something off about it. Out of no where he asked if I made a starter and I actually didn't. It was the first time I didn't out of 8 or so recipes. So here is my usual set up for making one. Yeast Nutrient optional.

For a 5 gallon batch with a 1,000 ml starter use 3.5 ozs of DME. Consult Mr. Malty though for correct number of yeasties that you need for your recipe.

15 Min boil of your DME in one pint of water.

Chill baby Chill. 15-20 Mins is usually enough time.

Keep it Clean!

Keep it really clean!

Wait 18-24 hours. Give it some swirls if you are not using a stir plate. Use an airlock, tinfoil, or foam stopper. Consult other books, blogs, and forums. Everyone does it different.

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