New answers tagged yeast-starters
1
http://braukaiser.com/blog/blog/2013/03/25/stir-speed-and-yeast-growth/ and the first link it contains address these points exactly.
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There are two key variables in a yeast starter - the volume of wort and the gravity of the wort.
The volume principally determines how many cells you get out of the starter. The gravity also has some affect, but most texts recommend a gravity in the range 1.030-1.040. This is to avoid too high stresses on the yeast, and also because oxygen dissolves more ...
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It matters a little bit. The advice I've seen is that a wort of around 1.040 is best for a yeast starter, presumably because that's the optimal level of fermentables for yeast propagation. 1/2 cup of DME in 500ml of water yields a gravity around 1.040. So the wort from 1 cup in 800ml will have a higher gravity -- somewhere around 1.065. The yeast will not ...
1
Sure, dilute it, boil it to get about 1.040 SG and use it in the starter. All of the sugar content is still there. It may have staled and developed soapy compounds but the yeast don't care about those - they just want the sugar!
After making the starter, put it in the fridge to flocculate the yeast and pour off the liquid so none of it makes it into the ...
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Doing some searching around, LME can go bad, but I don't know how much it would effect your beer if it's just a yeast starter. You apparently get what people have dubbed "Extract Twang" if the LME is shelved for too long, as well as the color of the extract darkens, but I'd imagine a yeast starter is insignificant enough in quantity that you probably don't ...
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