October 6th, 2011Please find the register and sign in.

Please also feel free to order food and beer from our server.

TONIGHT’S AGENDA: MINI LECTURE ON YEAST STARTERS

When to make a Yeast Starter?

Higher Gravity Beers (i.e. over 1.050 per 5 gallons) Lagers Bigger Volume batches Every time you brew

Yeast Starter

Why?Make sure you have viable yeastHelps eliminate infectionsPrevents stalled fermentationCleaner taste (less esters)Harvest yeast from commercial beers

What’s Needed?Boil pot Jar/Erlenmeyer Flask (2L, or a 4L would be even

better)FunnelMalt ExtractLiquid YeastYeast NutrientFoam ControlStir PlateStopper & Airlock/Sanitized foil

How?

Determine your Starter size (Mrmalty/Beersmith/etc.)

Make a base wort (ratio of 1 gram of DME for every 10 ml of final volume) targeting a gravity of Add Extract (200 grams for a 2L starter)Measure out water (Up to 2L mark)Add Yeast Nutrient (pinch)Bring to boil (15 minutes)

Chill to pitching tempPitch yeast, and coverWait 2-3 days (shaking often)

Stir Plate

Basically doubles yeast growthIncreases exposure of wort to OxygenLess labor intensive (no need to shake)Can be made pretty simply (spare computer

parts, and some inexpensive supplies from Radio Shack)

Dry YeastHydrate in water prior to using (if not

hydrated, often argued that there is a significant loss of yeast cells due to adsorption of excessive sugar)

Pre-boiled water cooled to approximately 77 Degrees F.

1 cup of water per 8 grams of yeastLet sit for 30 minutes prior to pitching

Useful Links

Pitching Calculatorswww.mrmalty.comwww.wyeastlab.comwww.beersmith.com

Resources

www.mrmalty.comwww.wyeastlab.comwww.beersmith.comwww.thebrewingnetwork.com

www.melbournebrewers.comYeast by Jamil Zainasheff and Chris White