Questions tagged [yeast-starters]

Yeast starters are small worts of 1L or more that contain no hops. The primary purpose is to awaken and grown the yeast supplied in a vial or smack-pack. Typical starter wort is around or under 1.040 in gravity.

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Yeast packaging formats by example

When it comes to yeast I often see three different descriptors used: active vs. dormant needs to be rehydrated vs. doesn't dry vs liquid/wet As a newbie, my immediate inclination is to associate dry ...
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Do I need to decant my 1st stage yeast starter, prior to adding 2nd stage wort solution?

I’m making a lager. I need to propagate the yeast in two stages to reach the target cell count. Should I decant the spent wort from the first stage before i add the freshly boiled (and cooled) DME ...
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Alcotec VS Still Spirits

I've just recently started up home brewing and wanted to know what is better to use in terms of yeast? my local supplier has Alcotec, does this suffice?
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Why is a yeast starter necessary? How is it different than standard fermentation?

How is a starter different than what's going on in my 5gal fermentation vessel? From what I understand, a starter is you just making a mini beer, allowing yeast cells to multiply... But, why doesn't ...
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For how long should you rehydrate/proof yeast before pitching?

I have just started brewing again after a very long break. I've tried a few brews from kits, and for my latest brew I decided to create my own wort from LME/DME and hops (pellets). I basically ...
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Using sourdough starter to brew beer

I have no yeast in the house, but I do have a sourdough starter (for bread). I was wondering if it is possible to use sourdough starter in place of yeast? Googling just found me lots of bread recipes,...
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Production of yeast

I don't know if this has been asked before. How do they make yeast commercially?, I mean where does they get starter yeast? Is it possible to do the same at home? (I know I can just buy it, but I'm ...
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Making a starter from a can of beer

My wife™️ and I made a yeast starter last night using the usual H2O with DME, and we wanted to culture the yeast from a can of beer we've had in the pantry for some time. The can of beer we chose was ...
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Can I add yeast and sugar during the first 10 days?

I have a wine that's been on primary fermentation for 10 days and still haven't seen any activity in the airlock. I think that the reason is the sugar and the yeast needed to be added. I saw in some ...
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Question about Ginger Bug

I'm very new to brewing and also fermentation and I'm really confused when I start fermenting my ginger bug. I don't know when to screw my bottle tight and when to put a cheese cloth on top of the ...
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Really fast attenuation with starter. Is this to be expected

A little bit of background: I finished brewing a black IPA and pitched yeast around 5:00 on Sunday. Admittedly, the wort was a little warm (75F), because it was 9 degrees outside and I was in a ...
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Will reused yeast change beer taste?

I noticed that some breweries and home brewers reuse yeast for next batch. But from what I read about yeast mutation and generations that every new cell generation is bit different and can affect ...
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Can yeast survive being almost frozen?

After forgetting to place the yeast starter in the fridge overnight I placed it in the freezer this morning for a short while to do a quick cool crash. I misjudged the time and the water above the ...
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What is a realistic growth factor in large volume stir plate yeast starters?

The Homebrew Dad yeast starter calculator (which gives you more numbers than the Mr. Malty one does) promises a yeast growth factor of about 45 times for 10 billion cells pitched into 3 litres of 1....
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4 answers
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Alternative to stir plate for yeast starter (and erlenmeyer flask)

Looking at creating my first yeast starter for a DIPA recipe with on O.G. target of 1.085. For this O.G. Brewer's Friend is telling me I would need a 3L starter of an O.G. of 1.040 with a stir plate ...
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Home brewing for undergraduate study

I am thinking of making a beverage out of locally available starch sources. My question is, is there a possibility to convert those starchy objects to fermentable sugars? And what type of yeast should ...
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Total Yeast Cell Count

I will give two examples of yeast cell count. First one is 0.34 B cells/ml in 6 liters of wort starter with just a few amount of slurry cake. 2nd one is 1.46 B cells/ml in 1 liter of starter including ...
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Cell growth factors in different types of yeast starter

Cell growth in a yeast starter is dependent on the volume of starter wort. Palmer states that as a general rule of thumb, a 1 liter starter roughly doubles the cell count while a 3 liter starter about ...
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Yeast harvesting from bottle and fermenter

I harvested some custom Saison yeast from a particular brewery I like. I made a starter and have kept in the fridge. As there was only a small amount in the bottle (as expected), the amount of yeast ...
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Ballpark yeast count of starter from harvested commercial yeast

I've harvested some yeast from a commercial bottle (Maine Beer Company's Mo Pale Ale) and stepped it up to a 1L size. I'll be making a pale ale at ~1.055 OG and everything I read indicates I'll want ...
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3 answers
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How much yeast can I reuse from the last fermentation?

I have a yeast on the trub from my 5 gallon batch fermentation. I want to reuse it for my next batches. Is that ok if I add all of this yeast to my next batch? Or is there any proportion I should ...
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What is the control recipe for official yeast attenuation ratings?

Attenuation is the % of sugars a yeast will consume during fermentation, and is a general gauge of how much ABV will result from a specific OG solution. We all know that the attenuation of a specific ...
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Alternative to making a yeast starter | Red IPA

I am planning on trying this recipe - http://www.seriouseats.com/recipes/2011/04/red-ale-for-beginning-homebrewers-hoppy-red-ale-recipe.html, and calls for the following: 1 Liter starter of either ...
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How do I know whether a starter should be stepped up due to inviability?

I took my rinsed yeast out of the fridge and it's looking like it has very low viability. It might have partially frozen at some point while it was in the fridge due to an issue with the fridge, and ...
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4 answers
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What's the minimum amount of active dry yeast to start a ferment?

So I've been experimenting with sugar washes and Fleishmann's active dry yeast which comes in little square packages. When you open the package and look in, the yeast is in the form of a powder of ...
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What does a gravity reading really mean?

The simple/short version of the question: What does a hydrometer gravity reading of 1.036 really mean? Does it mean the density of the liquid is 3.6% greater than that of distilled water (ignoring ...
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Simulating a yeast starter for fine tuning a stir plate

I'm building myself a stir plate out of some things from my scrap heap of computer parts (mainly an old external hard drive and a case fan). I've used it in its prototype stage for one yeast starter ...
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How fast does boiling water de-oxygenate?

Conventional wisdom states that dissolved oxygen is driven out of wort when it is boiled. I can certainly understand that after 60-90 minutes of boiling the oxygen would be all gone. What about when ...
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Used Wrong Yeast.... Final Gravity Too High

I am considering two techniques for lowering my specific gravity but am unsure if my methods will work. I am currently fermenting a bock style. It's not a true bock because I don't have the ability to ...
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Risks of pitching a high gravity starter?

I just got a stir plate and was excited to make my first 1L starter with it. I googled the appropriate DME to water ratio and the first two results I found listed 1L to 1lb DME which seemed high but ...
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Why does Northern Brewer's Fast Pitch Canned Wort not require any boiling?

Northern Brewer has a product called Fast Pitch Canned Wort. The instructions say that you can just mix it with water out of the tap and then pitch yeast to make a yeast starter. Why does this not ...
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Harvested yeast gone bad, or am I doing something wrong

After my last brew(beginning of may)I harvested the yeast cake(slurry) to 3 glass jars, put them in the fridge to store them for my next brew(11. June 2016). I'm about to make a starter to get the ...
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Storing mason jars of wort, for yeast starters, at room temperature

I hate making yeast starters. I want to make 5 gallons of wort and fill up a bunch of mason jars, and use these mason jars to make my yeast starters in the future. I also want to store the mason jars ...
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3 votes
1 answer
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Are starter sizes meant to be actual volumes or container sizes?

I've seen a lot of references to 1L/1000mL starters being made with anywhere from 2 cups (~473mL) to 650mL of water and half a cup of DME. The 1L size seems to refer to the expected container (a 1L ...
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2 votes
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Minimal airlock activity

So I've just finished my 3rd all grain brew yesterday, first time trying a stout. After 24 hours, I'm only getting ~4 bubbles per minute on the airlock. Last night about 8 hours after pitching the ...
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Scaling up from a colony

I am preparing to start my own small yeast bank and I was wondering what is the optimal method for scaling up to a starter from a single colony. What step sizes should I use? What strength of wort ...
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2 votes
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Unwanted yeast flavor last 2 brews (using starter)

The last 3 all grain batches I've done have been using US-05 (IPAs) or 04 (porter) with yeast starters, which I'm relatively new to. Not sure what I'm doing wrong but the IPAs taste so similar despite ...
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What's the best method of storing yeast for 4 to 6 months in the refrigerator?

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 ...
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1 vote
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Starter wort volume = BEFORE or AFTER 10-15 minute boil

Being fairly new to used starters, I'm somewhat confused as to how much volume of water to boil when adding DME to create a starter. For instance, if the Kalkulator I'm using says to start with 2 L ...
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Should a yeast starter be kept in the dark?

I started using a yeast starter for the last two beers. So far I haven't shielded it from the light. Should I? The first is currently aging - the second was pitched yesterday. I'm thinking light is ...
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Is these yeast starter calculation correct?

I’m making my first yeast starter, and want to confirm my calculations. OG = 1,059 Batch size(post boil) = 9,2 Liters Wyeast Ale yeast creating date: 07.des. 2015. (only 36-37 billions cells left..) ...
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My first yeast starter with a stir plate, possibly a disaster

This morning I smacked my first smack pack, and about 10 times, each time a little harder because deep depression would set in if the goodies spewed across the room. I finally got it, or so I thought. ...
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1 vote
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Is yeast cell count a constant function of starter size?

Does the size of a starter always dictate the cell count of yeast irregardless of how much yeast you started with (ignoring other factors such as aeration, wort density etc)? For instance let's take ...
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How long should I expect to wait before seeing activity in my yeast starter?

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 ...
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Krausening / Pitching Actively-Fermenting Wort

I heard on one of the old Jamil shows that pitching actively-fermenting starter is a good way to get noticeable but subtle yeast character in a beer. You need to start with an adequate amount of ...
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1 vote
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Sour Starter From Dregs

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 ...
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Preparing yeast for secondary fermentation

I have a barleywine in progress that seems to have stalled around 9% ABV with some residual sweetness I'd like to try and reduce. After 2.5 weeks in primary all activity had stopped so I racked off ...
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4 votes
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If oxygen is important mostly during the lag phase why not pre-oxygenate the yeast pitch prior to inoculation?

I feel that this question could potentially have more specific and direct sub questions but for now I would like to simply pose it as "why not oxygenate active yeast prior to pitching instead of ...
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What is the specific role of yeast in wine making? [closed]

I'm a senior student, experimenting on alcohol concentration of wine using different variables. My variables are white wine yeast and brewing yeast and whilst I know the main role, I would like to ...
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3 answers
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Overflowing yeast starter

I made a yeast starter last night with 1500 ml of water, 150 g DME and a Wyeast 1056 smack pack. After boiling, total volume was just under 1500 ml. I put it in a 2 liter erlenmeyer flask on a stir ...
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