How to Make a Yeast Starter in 10 Steps
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- čas přidán 12. 06. 2024
- How to Make a Yeast Starter in 10 Steps:
STEP 1: Ask Yourself, If you Need a Yeast Starter
STEP 2: Measure Water and Dry Malt Extract
STEP 3: Add Dry Malt Extract and Boil
STEP 4: Clean and Sanitize the Flask
STEP 5: Transfer Wort to Flask and Chill
STEP 6: Pitch Yeast
STEP 7: Add Stir Bar
STEP 8: Cover Flask
STEP 9: Allow to Ferment
STEP 10: Pitch the Starter Into Wort
Detailed Article: www.clawhammersupply.com/blog...
Stir Plate and Flask: www.clawhammersupply.com/coll...
White Labs: www.whitelabs.com/
0:00 Do You Need a Starter?
0:10 Measure Water and DME
0:31 Add DME and Boil
0:45 Clean and Sanitize the Flask
1:03 Transfer Wort to Flask and Chill
1:17 Pitch Yeast
1:41 Add Stir Bar
1:54 Cover Flask
2:06 Allow to Ferment
2:09 Pitch the Starter Into Wort
2:29 Additional Information
2:44 Outro - Jak na to + styl
White Labs approved! 🍻
Did you really?
@@hetspook666 It's literally what they did with their comment. What's life as an antagonist like? Do the Democrats need to point to another field for you to graze on happily with your head down?
@avalanchecannon7911 all I ment was that they most likely never watched the video because he basically made beer instead of a starter. My country's politics is way more complex than democrats & republicans btw.
just what I wanted to see! thanks a lot!!!! Especially part of leave to rest and get rid of the rest light wort
Time to get my stir plate ordered!
I liked Emmet's approach haha Cheers
😁😁🤪
Buying a stirplate from you guys next week based on this video alone. Thanks for all you do
Man, I mark my brewing territory a little too well myself. I must really like cleaning.
👏🏻👏🏻👏🏻 great …
Most of step 1 to 5 can be simplified/skipped if you just boil in the flask. No need to clean a pan or sterilisation with chemicals.
That lab stuff can handle the heat and rapid cooling with ease.
How did the yeast got its oxygen in this setup because you completely closed the flask?
Icebath is overkill, just slowly running tabwater is fine.
Ow and you can see that its done by the change in color (and i did not see that happen in the video)
Heat/boil it all in the flask.
Simple.
Don't forget to remove the Stir Bar before pitching your Yeast Starter into your wort!! Otherwise your atir bar ends up at the bottom of your fermenter. You will have to remember to fish it out of there when your fermentation is complete and you've transferred your beer. What a pain!
Haha! White Labs. As energetic as my in laws on moving day. I use local Escarpment Labs as a Canadian
Love Escarpments Cali yeast 😊
like # 418 loks great but I just use an electric tea kettle .No boiling and I have had no problems.
I would like to see this with rice water instead of dme.
i was wondering when it comes to ph tester which one do you guys use? also is there a ph tester without solution use?
I add yeast nutrient in my starters. Dont know if it`s nessesary but I do.
Just boil the stir bar with the water
Just boil the flask directly on the hob. That's what they're built for.
can I get that graphic on a shirt?
Careful dropping stir bars directly into the flask. I've broken several flasks doing that
any hacks how to remove magnet after the starter is finished? I use sanitized fork, but maybe there's something more elegant
Use another magnet to slide it up the side
What are the advantages of going though all these steps for a yeast starter? Is it to minimize the stress places on the yeast during rehydration?
Increasing cell count. Usually after a while yeast cells viability decreases, so you end up having less healthy cells to ferment your wort. A starter not only helps with cell propagation but also reduces the lag phase, and since you're increasing your yeast cell count there's no need to buy additional pouches, and it's a great way to add more cells for higher OG worts.
@@PabloAM93 Thanks for the response. I may try this method although it's a lot more involved than just re hydrating the yeast in lukewarm water like I am accustomed to doing. I currently mostly use dry yeast.
@@BuildingADrink I'm glad my response was helpful. Also they're helpful when it comes to overbuilding a starter, measuring you can harvest the grown yeast cells, pitch them and save others for future batches, as well as reviving old yeast.
It's also very important to cover the starter and protect the yeast from light. Especially direct sunlight because of UV. Otherwise nice vid
Why? Sunlight degrades hops but what is the impact on yeast / fermentation?
@@ClawhammerSupply it (UV light) simply kills cells and causes mutations that are also preserved in daughter cells, which can supposedly also cause off flavors. If in direct sunlight the starter can become "lightstruck" just like a beer. Yeast has DNA repair mechanisms just like humans and they are very similar, but yeast cells don't have skin, so they are much more sensitive to it. There is plenty of material online about it. It was a simple student project when I was an undergrad to expose bakers yeast to light and observe their growth on plates. Big difference
@@mrknaldhat Iiiiinteresting. Thanks for the info.
@@mrknaldhat many thanks!
Steps 2, 3 and 4 can be combined by boiling the water, dme and stir bar right in the flask. You can skip the starsan completely because boiling in the flask will sanitize it instead. After your boil you can put the entire flask into your sink or bucket to chill.
We used to do it this way but recommend against it now because it’s much easier to accidentally boil over in a flask
@@ClawhammerSupply I stopped boiling in the flask for that reason. Also, less likely to shatter a compromised flask while heating or cooling. 🍻
Whats the spray sanitizer? Edible disinfect alcohol?
Usually it’s Star San. I mix mine in small batches. 3ml star San concentrate to 1/2 gallon distilled water. Or 6ml concentrate to 1 gallon water. This is the same ratio as Star San directs.
Thanks! @@neileyre6019
I came here for an answer for the most generic part. "sit for a white to let the yeast settle"
Sit for how long? Do you put it in the fridge to get the cells to drop faster?
Pls don't keep the flask open dear.........there's wild yeast in the air......u can get some great phenolics though.......lol......nice video......cheers
I tried to mark my brewing territory but my wife did not like this idea.
It will never cease to amaze me how much Americans must like the taste of StarSan, holy crap! Would it kill you to rinse out the flask with some clean tapwater first?
Or you could ditch the liquid yeast. They always need starters because of their unpredictable yeast counts. And use the correct amount of packets of dried yeast based on the pitch rate needed. You can always count on Lallemands yeast count and pitching rates being accurate.
But both add different character to beer and liquid yeast tends to ferment cleaner than dry (brulosophy have tested this)
mmmm it's the same recipe, you are just increasing the amount of water, so of course you increase the amount of DME. Still the same standard recipe though, 100grams per 1l of water
Germaphobe brewery. ☺
This seems unnecessarily over complicated
It's very modernized for sure, taking advantage of the tech and research we have available nowadays. You definitely don't need to do this to make good beer, this is just one of those things that can help if you have the means. Increasing viability of yeast and giving them a little head-start never hurts, but you can of course do that in other ways.
Depends what you're brewing. If you're making a 3% light lager then you probably don't need to do this. If you're making a 7% IPA then you do unless you want to buy 2 packs of yeast
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