Please provide a critique of my yeast starter method. I am interested in learning potential problems I could have with this method. So far, I have done this method maybe twenty-some times total with lager yeast and ale yeast (no kviek yeast) without problems that I can detect.
- I use a glass one gallon jug as the starter vessel that is cleaned with OxyClean free, rinsed with tap water several times, and sanitized with idophor, along with a sanitized aluminum foil temporary cover over the opening.
- I brew my batch of wort, determine the OG, and when the OG is higher than 1.040, calculate the volume ratio of pitch-temperature wort to boiled and cooled RO water to combine together to result in a diluted, 1 liter volume of wort with a SG about equal to 1.040. I'll take a refractometer test as a check on the starter.
- I'll aerate the wort before I pitch a liquid yeast, or direct sprinkle on top if I use a dry yeast.
- At the estimated high krausen time, I pitch the starter into the fermentation vessel that has been closed and containing my brewed wort at pitch temperature. This may be 6 to some 12 hours after wort cooling.
- Thanks much, Jeff Miller