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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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1answer
47 views

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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1answer
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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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1answer
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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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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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54 views

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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51 views

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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2answers
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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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2answers
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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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651 views

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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1answer
121 views

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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1answer
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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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4answers
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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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1answer
169 views

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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1answer
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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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1answer
320 views

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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2answers
369 views

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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1answer
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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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751 views

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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1answer
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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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5answers
400 views

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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2answers
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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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3answers
233 views

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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2answers
222 views

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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2answers
157 views

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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2answers
847 views

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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1answer
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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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1answer
61 views

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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1answer
495 views

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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2answers
353 views

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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1answer
107 views

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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1answer
116 views

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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2answers
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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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1answer
262 views

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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3answers
2k views

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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1answer
525 views

Pitching a Yeast Starter Before High Krausen

I made my first two lagers last weekend and will make two more this weekend. After the boil, I chilled the wort to 75*F/24*C, oxygenated it and put the carboy in my chest freezer so it could get down ...
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1answer
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Erlenmeyer flask rinsed in StarSan

For the first time I'm making a starter in my Erlenmeyer flask. I soaked, emptied, and drained the flask pretty good save the foam that is normal. The funnel, bung and blowoff tube were also soaked. ...
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1answer
288 views

Two yeast packs in one starter?

Assume one yeast pack in one starter results in double the cell count; i.e., 2x. Would two yeast packs in the same exact starter result in double the cell count, i.e., 4x, somewhat close to 4x, or ...
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196 views

Should I decant my lager starter

I made a starter for this lager we're brewing. As usual, I started it three days early, fermented at 70F and put it in the fridge after the krausen died down. I'm sitting here on brew day thinking ...
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2answers
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Not seeing fermentation on lager's primary fermentation

We're currently trying to get a lager to go through its primary fermentation but after 2 days, we haven't seen any action or changes on the surface of the wort. The wort had a full packet of yeast ...
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1answer
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keeping cropped yeast in good health

If I needed to keep the harvested yeast in the fridge for longer than I needed, could I just make a new starter and leave it to ferment out and then put it in the fridge again. Would this help to keep ...
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1answer
229 views

Improvements for Geordie Winter Warmer

I've just started a single can Geordie Winter Warmer kit and having read some negative reviews about this kit turning out "weak" and "watery" and like "beer flavoured soda water" I'm naturally having ...
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270 views

Can we use monoammonium phospate (MAP) as yeast nutrient for wine making?

Wine making is not common in my country so it's difficult to buy wine ingredient especially Diammonium Phosphate (DAP) as yeast nutrient. After look in local shop, there's a shop selling Monoammonium ...