collected yeast 2 weeks ago, starter question

hoboscratch · Post by **hoboscratch** » Mon Apr 04, 2011 5:53 pm

So like the title says, I collected a large amount of yeast when I transferred a batch about 2 weeks ago. I'm going to be brewing this weekend and was planning on doing a 3L starter. I have 200ml of yeast. I was planning on just going right to the 3L starter, no stepping. Any thoughts on this? I was going to start this tonight to let it wake up, do its thing, then be settled down by Saturday night.

BrewHound · Post by **BrewHound** » Mon Apr 04, 2011 6:13 pm

You should be fine. Since you have used it for beer then it should be large enough to go directly to a 3L starter.

Question: How large was the previous beer? You want to make sure the yeast is not stressed if you are going to use it again.

hoboscratch · Post by **hoboscratch** » Mon Apr 04, 2011 6:17 pm

That's what I was hoping. OG was 1.063.

tompb · Post by **tompb** » Mon Apr 04, 2011 6:38 pm

I think you should be fine. .063 isn't bad, as long as it wasn't too hoppy.

brownbeard · Post by **brownbeard** » Mon Apr 04, 2011 7:11 pm

It won't all be stressed. That's the reason for the starter. Let whatever is not stressed multiply.

hoboscratch · Post by **hoboscratch** » Mon Apr 04, 2011 7:29 pm

Sweet, time to mix up a starter then.

hoboscratch · Post by **hoboscratch** » Mon Apr 04, 2011 7:40 pm

This talk of starters reminds me, does anyone have the contact info for the guy with the big flasks?

Matt F · Post by **Matt F** » Tue Apr 05, 2011 7:50 am

On Saturday I used a growler 1/3 full of yeast that had sat in the fridge for a month. I decided to brew on a whim and did not have enough time to do a starter. I sat it out and let it warm to room temperature during the brew session. Was bubbling away in under 12 hours. Not ideal but is working. We shall see how the beer tastes.

hoboscratch · Post by **hoboscratch** » Tue Apr 05, 2011 8:06 am

I had contemplated doing just that, just plopping it all in with no starter. I had done that before on a few batches like you just did. Spur of the moment brews. In any case, I had some light krausen within 90 minutes and this morning I had a ton. I did the no boil starter method too. Man, that was so fast and simple I don't think I can ever go back...

DrPaulsen · Post by **DrPaulsen** » Tue Apr 05, 2011 9:11 am

hoboscratch wrote:I did the no boil starter method too. Man, that was so fast and simple I don't think I can ever go back...

Another convert! Hooray for Science!

Matt F · Post by **Matt F** » Tue Apr 05, 2011 9:17 am

DrPaulsen wrote:
hoboscratch wrote:I did the no boil starter method too. Man, that was so fast and simple I don't think I can ever go back...
Another convert! Hooray for Science!

Just to double check as I plan to convert on my next starter. This method is simply mix DME with tap water and pitch yeast. Bam, yeast starter done!

DrPaulsen · Post by **DrPaulsen** » Tue Apr 05, 2011 9:32 am

Matt F wrote:Just to double check as I plan to convert on my next starter. This method is simply mix DME with tap water and pitch yeast. Bam, yeast starter done!

You left out the part about drinking a couple of beers during the process, but otherwise that is correct.

Matt F · Post by **Matt F** » Tue Apr 05, 2011 9:35 am

That's boss. Oh yeah, bringing it back. Nothing like retro slang.

hoboscratch · Post by **hoboscratch** » Tue Apr 05, 2011 10:18 am

Bossome = boss + awesome

BrewHound · Post by **BrewHound** » Tue Apr 05, 2011 11:51 am

Matt F wrote:
DrPaulsen wrote:
hoboscratch wrote:I did the no boil starter method too. Man, that was so fast and simple I don't think I can ever go back...
Another convert! Hooray for Science!
Just to double check as I plan to convert on my next starter. This method is simply mix DME with tap water and pitch yeast. Bam, yeast starter done!

just to mention it for those who are going to get into this. YOU HAVE TO SANITIZE THE CONTAINER. This is an additional step to conventional starters as with the conventional starter the container is sanitized by heat.