Making a starter
Making a starter
Received Yeast 1968 London Esb in the post today for my extract ESB. The instructions on the back of the packet says to make a starter wort, Add 100grams of dried malt extract to 1 litre of water. Boil for 10 minutes. Cool, aerate and pour into a sterile jar and cover. Incubate the starter at 21-24 C for 24 – 48 hours.
Now my question, I have no dried malt extract. Will anything else do or do I need to order dried malt extract before I brew?
Now my question, I have no dried malt extract. Will anything else do or do I need to order dried malt extract before I brew?
yeast starter
You can use liquid malt extract if you have some; just use a little more,
I suggest about 125g instead of 100g dried.
Oscar Brewer
I suggest about 125g instead of 100g dried.
Oscar Brewer
The recipe I have needs 2kg of liquid malt extract and I have 2 tins of 1.5kg. That means I have 3kg with 1 kg to spare. But if I open 1 tin of extract to use 125g off in the yeast starter, will the opened tin be all right to use in 2 days time with my brew? Since it takes 1 - 2 days for the starter to be ready tp pitch in?
Is concentrate that bad? Certainly once it's diluted down to wort strength it's a problem but at LME concentration I don't think many bacteria can really get going in it.johnmac wrote:That boil is essential because once opened, malt extract will be a bug farm.any bacteria will get killed off during the boil.
Informed? Hmmm...johnmac wrote:I thought it was that bad! Maybe someone like Steve Flack can give an informed answer?
Anyway, here's my uninformed opinion. Malt extract is like Jam - a very high sugar environment only with a lot more micronutrients. Mould grows on Jam - it probably grows better on LME. Mould is more of a worry than bugs as moulds can put out toxins that aren't removed by boiling.
But for a couple of days with the LME clingfilmed you should be fine.