Hello All,
Hoping to start my second kit this week. Over the weekend I have drunk a bottle of White Sheild and another of Hogs Back TEA. I managed to get a jar of plain malt extract from my local Tesco (had to order it). Now I have put a good dessert spoonful of the extract and a teaspoon of sugar in half a pint of water and added devided this between the two bottles and placed them in the airing cupboard. Have now read the thread about the starters and am wondering if I am wasting my time.
I have CJJ Bery's book on brewing and Dave Lines Brewing Beers like those you Buy, and kind of used the half the advice from each book to do this.
So if I am successful in getting the starters going, I will use the Hogs Back if it works, will this be enough to pitch into my 5 gallon Mild kit?
Happy brewing/drinking! Mark
Yet More Yeast Starter questions
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Reg
- I do it all with smoke and mirrors
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Both are bottle conditioned according to the websites I have checked. The issue with recovering yeast is avoiding infection. You should perhaps have "pasteurised" you wort first to reduce the chance of infection, the inside of the bottle reamins theoretically sterile owing to the beer and the protective atmosphere formed by the bottle conditioning.
Hopefully activity will occur and a small yeast head will being to form, but to upscale the yeast to a five gallon brew, I would grow the yeast on with more extract before adding it to your, (hopefully 3KG), kit. These 1.8 kits are probably not worth the effort.
What malt extract did Tescos get for you? (It is unlikely that living in even a pretty awful malt will create many problems with the yeast in such a short time, but purely for information).
Yeast does indeed affect the taste of a brew, but your kit is most likely to be the limiting factor.
Reg
Hopefully activity will occur and a small yeast head will being to form, but to upscale the yeast to a five gallon brew, I would grow the yeast on with more extract before adding it to your, (hopefully 3KG), kit. These 1.8 kits are probably not worth the effort.
What malt extract did Tescos get for you? (It is unlikely that living in even a pretty awful malt will create many problems with the yeast in such a short time, but purely for information).
Yeast does indeed affect the taste of a brew, but your kit is most likely to be the limiting factor.
Reg
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Western Brewer
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James
QUOTE (Western Brewer @ Apr 23 2006, 08:01 PM)So if I am successful in getting the starters going, I will use the Hogs Back if it works, will this be enough to pitch into my 5 gallon Mild kit?
The more yeast you can pitch the better, it speeds up the entire fermentation process, reduces lag times and places less stress on yeast.
You can just keep 'stepping up' the starter, i.e. growing it and growing it to get a 'good' amount of yeast, the more the better. Add yeast to wort solution, wait to ferment out, decant off liquid (beer?!) leaving yeast at the bottom, add new wort solution to this..repeat. When it comes to pitching time, dont put the liquid in, just the yeast at the bottom.
Given the very small amount of yeast you have, getting going is the tricky thing, as cell viability will probably be pretty low. When you make up a wort solution, make sure the gravity is always the same, as yeast will not take too well to a continual change in OG, if you keep stepping up. 60g of dried malt in 500ml of water will give about 1.040 OG, so i reckon you'd need about 80g of malt (i'd omit the sugar). Swirling regularly will help increse cell count too (does someone who worked in a lab actually know why this is?)
JC
The more yeast you can pitch the better, it speeds up the entire fermentation process, reduces lag times and places less stress on yeast.
You can just keep 'stepping up' the starter, i.e. growing it and growing it to get a 'good' amount of yeast, the more the better. Add yeast to wort solution, wait to ferment out, decant off liquid (beer?!) leaving yeast at the bottom, add new wort solution to this..repeat. When it comes to pitching time, dont put the liquid in, just the yeast at the bottom.
Given the very small amount of yeast you have, getting going is the tricky thing, as cell viability will probably be pretty low. When you make up a wort solution, make sure the gravity is always the same, as yeast will not take too well to a continual change in OG, if you keep stepping up. 60g of dried malt in 500ml of water will give about 1.040 OG, so i reckon you'd need about 80g of malt (i'd omit the sugar). Swirling regularly will help increse cell count too (does someone who worked in a lab actually know why this is?)
JC
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Andy
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WB - I believe you've posted in the past saying that you sometimes go past the Hogs Back Brewery ? If so then pop in there and pick up some liquid live yeast, you don't need to make a starter with this stuff just pitch it straight into the wort. You do need to give the brewery some notice though, I phone up the day before and the brewers put aside a sample of yeast in the fridge for me. Take a thermos full of ice, dump the ice at the brewery and put the bag of yeast inside the thermos until you get home.
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Western Brewer