I'm going to be tackling this recipe for my first attempt at a kettle sour. In the notes, it goes over procedures to make a starter. Researching I've come across sources that say you should have a heating pad under your beaker on the stir plate. I have neither currently and I was wondering if I could get away with not doing one. This question suggests heating the mixture to temp and then just wrapping it. Would that be effective?
What is the possible way to brew batch like 1500 liter with 100 g of yeast ? And how many starter steps need to go and how long will it take to get target pitch rate ? Thanks all !! P.S I'm new member !!
My pressure barrel stopped pouring even though it was 3/4 full, the only way to rectify was to release some gas from the top."Was I right to do this, if not what alternative do I have?
I brewed a belgian triple last week. I was making a starter using white labs trapist yeast, but it didn't take off; must have been a bad vial. So, I picked up a packet of wyeast trapist yeast and pitched that into the same starter to get it going. In the meantime the batch was sitting in the carboy waiting for yeast. Problem is: while the starter was getting going, and before I pitched any yeast into the carboy, the …
I have made elderflower "champagne" a few times using a traditional method without added yeast, simply relying on the natural yeasts on the flowers. Similar to sourdough, the results may vary a bit depending on the "yeast lottery" one is playing and yes, sometimes a batch fails. This is usually noticeable after a day or three, I only bottle it up after the smell, taste and fizz tell me that everything is well on the way to the ripe drink. …
i only have one 10g pack of dried yeast, but want to brew 10 gallons.Can you make a starter with dried yeast? Is it benificial to the yeast or should I just rehydrate?
I'm interested in creating my own starter cultures. I've found a few facilities which offer to create probiotic formulations, in exact amounts, by kg and density but I would rather start with a recommendation from someone with more insight on how this process works. Also, I'm looking for lesser known and very specific strains (e.g. Pediococcus, Propionibacterium, Weissella, etc). Could anyone advise me on the best way to proceed and if possible, the contact information of a fermentation facility?
I've done a bit of research into different options of yeast storage and so far the least time consuming and most accessible methods seem to be: Making a slant from a yeast sample taken directly from a freshly opened liquid yeast packet. Taking a small quantity (about 5 mL) from a freshly open liquid yeast packet and storing it in a tightly capped test tube under distilled and deoxygenated water. Taking a small quantity (about 5 mL) from a freshly …
I usually see activity in my yeast starters in the first twelve hours after pitching the yeast. This time, however, I haven't seen anything for 48 hours. No bubbling, no signs of floating yeast and it still smells like unfermented wort. I made the starter as I always do. 3 liters of 1.040 (10 °P) wort with a quarter teaspoon yeast nutrient, cooled to ~22°C (71.6°F) and oxygenated using an air pump with a filter before pitching the yeast. This …
I bought Nordic Saison from Hill Farmstead and loved it. I have a Saison recipe that I really like and I want to try and sour that. I took the dregs from a 750ml of the Nordic and threw it in a small starter (1.030). I'm including a photo after three days. It looks like things are going well but I need to create another starter to bolster the culture. Maybe a step up to 1.040 and maybe 1.5 liters …
Is making a starter a good idea when using a larger activator pack from Wyeast? Should you smack the packet and add it to the starter, or add it after it swells?
I was reading White Labs' Homebrew Starter Tips page, and the following got me thinking: Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations. If the goal is to provide nutrients and oxygen to the yeast to induce growth while avoiding fermentation, wouldn't a very dextrinous wort be best? Would it …
After adding a sachet of 71B yeast to a 50ml starter at about 40 °C, I've noticed absolutely no activity. The yeast sunk to the bottom of the container and just stayed there. This is the first time I experience this problem (at least I think it's a problem). Usually, the there will be a layer of froth and some minor bubbling in the container. The only difference between this time and the 14 or so times I've done this …
I am planning on brewing 2 beers this weekend. I want to make starters for both of them but I only have 1 stir plate. I do have 2 Erlenmeyer flasks. How would be the best way to go about making both starters? If I'm brewing on Sunday, should I start the first one on Tuesday? Let it go for 2 days. Then put it in the refrigerator? Then start the second one of Thursday? Let it go for 2 …
Okay, so I got a homebrew starter kit for xmas about 5 years ago. it contained 23 litres of prepared wort, a primary pail, a secondary glass carboy and nearly all the tools needed. I still had to get the cleaning stuff though. Long story short, the kit sat in my parent's basement for the 5 years untouched. I was careful to put the airlock into the carboy to prevent dust from entering, as I wasn't sure when i would …
Earlier, I made a thread trying to find a reason for a yeast/green apple flavor in my beer.. After a lot of thought and poking around, I have an idea of why this is, but I wanted your opinions on whether this is the case. I think it is because I added the entire starter to my wort rather than cold crashing. This did not happen on my first batch, where I used only one smack pack of Wyeast 1056 …
There are plenty of calculators that tell you how much starter to make for a specific amount of starting yeast and for a specific gravity of the wort. On packages/vials of yeast it tells you the estimate of how many yeast cells there are in there, however when you harvest your own yeast how are you to know how many yeast cells you have? How do you know how much starter to make if you don't know how many yeast …
I am trying to make skeeter pee without the slurry from a previous batch. so I wanted to make a starter to make sure my yeast were happy guys. I took 3 pints of water to 1 teaspoon of yeast nutrients and about 6 teaspoons sugar. and a packet of ec-1118 yeast. I let that go for about 8-10 hours and it was happily bubbling the airlock. When I started the starter I had also put together the primary. The …