yeast starter

I'm wanting to get into lagers and struggling with how to manage yeast requirements. My standard scale is 17 gallons into fermenter. Focusing for now on worts in the 1.046-1.052 range. Prefer not to warm ferment or pressure ferment at this time. I'd like to use liquid yeast. Calculators...

I am planning on making a starter out of old grains I have hanging around. Has anyone done something like this, or will this not work out right? Not sure it will work without base malt, unless white wheat is a good enough base malt? I’ll be mashing either as a BIAB on a 1.5 gallon pot or using...

Hi Folks, I have a starter that’s erupted twice now and I’m concerned about nasties using what’s on the exterior of the flask as a ladder to get into the good stuff. I’m also concerned about how much good yeast has either left the building entirely or is stuck to the interior wall of the flask...

It seems to be a regular question, how long before liquid yeast is dead or unusable. Well here's proof that you can revive liquid yeast that's nearly 5 years old, this was an out-of-date pack of WLP540 that I got from the old Hop & Grape ages ago, then with one thing and another I didn't get...

Hi. I am new to brewing with only a few brews under the belt and now starting to explore improvements. I did a yeast starter from dry yeast from SafAle wb-06 Yeast 11.5g. Making hefeweizen small batch of 5l to test before going to 23l. This pack of yeast is suppose to be enough for 20 to 30l of...

Has anyone tried to make their own yeast starter in a large batch and store it, similar to the propper starter cans? I’m guessing it’s just wort in a can with a little CO2 to prevent it from going stale. Any feedback is greatly appreciated!! Cheers!

I will follow the recipe on this website exactly, with the exception of the Yeast Slurry. I would like to use Lalvin EC-1118 yeast packets instead. I was looking at alternative solutions and searched elsewhere on the message boards, but couldn't really find a definitive answer. I'm not...

Hello all! I am not only new to this forum, but I am new to home brewing as well! I have brewed a couple starter kits from Northern Brewer, but have decided to try my hand at making my own recipe to make the beer I want. I have come up with a recipe through looking at the style guidelines...

Anyone know of something I can use for a successful yeast starter without Dry Malt Extract? thanks, Lorne

I am doing a 2.5g brew of a west coast pilsner soon and I often read posts about low fermentation activity when using California Lager yeast. I was contemplating making a yeast starter but if I'm doing a 2.5g batch would the single packet of Wyeast 2112 be sufficient?

We can look at each homebrewer as belonging to one of three 'tiers' of brewing operational abilities. In the first tier is the novice, partial boil, extract brewer, while on the other extreme, the third tier, is a brewer with a seemingly complicated all grain system of pumps and gadgets. Great...

We can look at each homebrewer as belonging to one of three 'tiers' of brewing operational abilities. In the first tier is the novice, partial boil, extract brewer, while on the other extreme, the third tier, is a brewer with a seemingly complicated all grain system of pumps and gadgets. Great...

Last weekend I attempted to brew an (almost) all wheat beer utilizing some leftover grains/extract to clear up some space in the pantry. Long story short, I did not have enough ice to throw in wort to cool it down rapidly to 70 F. So I left it at room temperature overnight (~18 hours) to cool...

Making SNPA clone (with few tweaks) 5 gall 10# two row .75 # Carmel 60 Brewers friend has the SG at 1.060 with 75% efficiency. I use BIAB and usually hit this target. Using WLP001 yeast Never used this yeast before. LHBS said I shouldn’t need a starter, however with my lack of ability to go...

Hi all, I am attempting to rekindle my home brewing hobby after a year long hiatus due to work and life in general! If I'm pulling away any positives from the current state of affairs in the world, its that it will give me more time to home-brew! I have only done about 4 brews now, so I am...

I am stepping up a yeast starter using Propper Starter cans (for the first time). After completing the first starter (used distilled water) I cold crashed it. After decanting, I added another can of starter for the step up. However, it requires a full can of water to get to 1040. Being out of...

Hi all! About to cold crash a German lager yeast-starter in my fermentation chamber to get ready for brew day. Do any of you worry about sanitation with the suction that is created by cooling it down? Should I do something to protect the little yeasties from bugs? Thanks!

So I made a few litres of sweet wort the other day and froze it.. og 1.042 with the intent to boil, cool, and pitch for a starter as needed. I will be using white labs super high gravity for the starter for a barleywine and was curious of the best approach. Now my preference is to not pitch all...

I was reading on BeerSmith about how the larger starting volume of a yeast starter, a sort of "law of diminishing returns" kicks in, so it's harder to get a starter's cell count to, say, 500 billion because it'd require too much starting liquid. The article--and elsewhere--mentioned doing...

I've been reading (too much, I think) about reusing yeast for a 2nd (or more) batch of the same lager. I'm new at this, so could use a bit of advice from y'all experts. :) My plan (is it viable?): Brew Marzen batch #1, recover yeast & trudge from primary, wash*, store the yeast until bottling...