How long per step in a yeast starter

Discussion in 'General Brewing Discussions' started by Beer Foundry, Jan 12, 2021.

  1. Craigerrr

    Craigerrr Well-Known Member

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    We are an edumucated bunch here on BF!
     
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  2. sbaclimber

    sbaclimber Well-Known Member

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    ....and today, I have yeast goo everywhere! :D
    Guess, somewhere between 10° and 20°C might be best (or a smaller starter, than 2L in a 2l Erlenmeyer....)
     
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  3. Trialben

    Trialben Well-Known Member

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    Amen! First flask I bought was a 1lt flask used it a few times and realised i needed to go bigger. I went middle of the road 3lt flask I do 2.5lt starter safely in it. But id go smaller with a more expressive yeast like wheat bier of kolsch ha.
    Honestly I havnt made a starter in ages being on the kviek train and when using lager yeast I've just been using slurry for a time or three then starting fresh again.
     
  4. Mark Farrall

    Mark Farrall Well-Known Member

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    When you're doing the starter you're focusing on growing healthy yeast, so you can stop any time after you've reached high krausen. You'll miss out on a few extra cells, but the yeast will be at their healthiest as they haven't spent much of their resources on actually fermenting the wort. Though it's not really that big a deal if you miss it. Last few of mine have fermented out while I haven't been paying attention and still perform really well in the final batch.
     
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  5. Donoroto

    Donoroto Well-Known Member

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    The thing I like most about Germany is the Fluids.
     
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  6. Nosybear

    Nosybear Well-Known Member

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    Mir sind lieber die Maedels.
     
  7. Donoroto

    Donoroto Well-Known Member

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    bin verheiratet. Beer is safer, gets me in less trouble.
     
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  8. sbaclimber

    sbaclimber Well-Known Member

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    The older I get, the more I like the socialized health care. :rolleyes:
     
  9. Nosybear

    Nosybear Well-Known Member

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    And the people said, amen.
     
  10. Hawkbox

    Hawkbox Well-Known Member

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    I've liked it all my life, but my mom nearly died when I was 15 so my world view is probably affected by that.
     
  11. Beer Foundry

    Beer Foundry Member

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    Ok, second step finished. What’s this stratification all about then?
     

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  12. Nosybear

    Nosybear Well-Known Member

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    It's trub, then yeast, then highly flocculant yeast (from the bottom up). Just decant the liquid then dump the rest in to ferment.
     
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  13. Beer Foundry

    Beer Foundry Member

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    Thanks @Nosybear. Will do and I’ll report back on the results.
     
  14. Trialben

    Trialben Well-Known Member

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    Looks like there's a bit to drop yet pop it in the fridge I would unless your itching to brew:rolleyes:
     
  15. Beer Foundry

    Beer Foundry Member

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    Good shout @Trialben. Left it overnight and it settled in to two clear layers, trub and nice white yeast. Brewing this morning.
     
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  16. Beer Foundry

    Beer Foundry Member

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    Pitched the slurry and the airlock was bubbling within 4 hours. Magic.
     
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  17. Donoroto

    Donoroto Well-Known Member

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    Yep, that's what happens with happy, hungry yeasties at their peak of readiness. Glad it worked so well!
     
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  18. Hawkbox

    Hawkbox Well-Known Member

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    Bingo bango. You've got a yeast starter done. Nice work.
     
  19. Beer Foundry

    Beer Foundry Member

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    I know. Cool.

    One of those milestones in the journey from beginner to intermediate brewer. Next challenge - water treatment? Yeast harvesting? Use a beer gun to fill bottles? Get a stainless FV?
     
  20. Hawkbox

    Hawkbox Well-Known Member

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    Any or all of the above? Yeast harvesting is the one thing in that list that you can legitimately do to save money though. So might be a good starting point. Then you can justify that fancy stainless fermenter because you saved so much money on yeast. ;)
     

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