Yeast starter

[Rob Brew]

Hello fellow brewers,

 

I'm new to the club and so far its all good.

 

Just a note to share a recipe for yeast starter

 

Half a teaspoon citric acid

 

two tablespoons liquid malt

 

one teaspoon white sugar

 

dissolved together in 300ml boiling water

 

all in a sterile jug etc

 

when cooled around 24 degrees add to a long necks sediment

 

(carefully pour sparkling ale to retain sediment)

 

glad wrap or airlock, two days or so a live active yeast

 

I have been using this method for near 15 years and has not let me down yet.

 

Can anyone tell me would it be useful or even worthwhile using this or another method to start dry yeast?

 

...Rob

[Tricky]

Nice to here from you Rob.

 

Thanks for the tip. :D

 

 

 

(You have no name alias - See http://www.coopers.com.au/club/phpbb/viewtopic.php?t=734&highlight=name )

 

 

 

I've successfully been using Paul's method that is in the December 2006 Coopers Club News.

 

( http://www.coopers.com.au/media/files/1790.pdf )

 

That is to use 50g of Dextrose/Sugar and 50g of Malt with 1 Litre of cooled boiled water.

 

I haven't heard about using citric acid. Can anyone tell me me if makes any difference? :?

[PB2]

G'day Rob,

 

welcome to our club!!

 

 

 

Dry yeast is slightly different to wet yeast in that the drying process leaves the yeast cells with stored energy. The process of rehydrating in plain water will allow the yeast cells to become pliable and commence budding without extra sugars added.

[Luke]

Hi Rob,

 

I haven't heard of using citric acid either, does that act as a nutrient for the yeast?

 

I make my starters in a 5lt growler, but I only make 2lt of wort.

 

I also use foil instead of glad wrap and I don't secure it with a rubber band.

 

 

 

Cheers,

 

Luke.

[THIRSTY MATT]

righto guys ya got me !

 

i have "rehydrated a yeast before", but never made a "starter".

 

is it "BETTER FULL STOP" with a starter?

 

what do you get out of it besides the obvious "quiker start to fermentation"?

 

do you get clearer beer?

 

tastier beer?

 

fresher beer?

 

or is it just "generally a good fermentation ,therefore a better beer?"

 

matt

[Luke]

Hi Matt,

 

Just think rehydrate with dry yeast & starter for liquid yeast.

 

The main reason I do starters is to increase the amount of yeast to begin with. (You should use about 2 packs of Wyeast even though they say 1 is enough) A 2lt starter will make the equivalent to 2 packs of Wyeast.

 

Then I get smart and halve the 2lt and do another starter!!!

 

As long as you're really clean, you can make a pack go a long way....

 

 

 

Cheers,

 

 

 

Luke.

[mrlogan]

So if I pitched the "wet" unhydrated yeast into the fermentor would that not work, I have 2 of the dry that I could add.

 

I am doing the strong ale from a kit but did not read the info about re hydrating and just put it in dry.

 

I could always open and pitch some more dry yeast but is there a point where there is too much yeast.

[Magnaman]

So if I pitched the "wet" unhydrated yeast into the fermentor would that not work' date=' I have 2 of the dry that I could add.

 

I am doing the strong ale from a kit but did not read the info about re hydrating and just put it in dry.

 

I could always open and pitch some more dry yeast but is there a point where there is too much yeast.[/quote']

 

G'day mrlogan, what sort of yeast did you pitch? what is the recipe you have made? this information will help the experience brewers give you accurate assistance.

 

Cheers