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And I don't know about anyone else but I make them (or try to if I remember to) for all my batchs.
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You can do it for both low and high gravity brews, but it's more important for high gravity brews.
Just google "yeast starter" and you'll find instructions on how to do a starter. The process is same with liquid and dry yeasts, with the exception that you should rehydrate the dry yeast before adding it to the starter wort.
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Maybe someone can tell me if this was a bad idea or not, but last time I bought two recipe kits, threw in both yeast packets, then after racking the first batch to the secondary, I threw in the second batch into the primary right onto the yeast cake. Sorry for the run-on sentence.
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Scotty B
That's the best way to do it IMO. I don't do this with dry yeast because the packets are so cheap. Liquid yeasts are expensive enough that I almost always reuse them. Putting the next batch right onto the old yeastcake in the fermenter is the simplest and easiest way to do it. If your fermenter was sanitary enough for the beer you just racked out of it, it is certainly still sanitary enough for the new beer (unless the dog decided to lick the fermenter or some such thing).
Wayne Bugeater Brewing Company
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I generally make starters for all my beer and mead batches. For the beer, a day before I am going to start brewing, I boil 1/2 cup extra light Dry Malt Extract(DME) in 2 cups of water (sometimes double on the DME and water if I want more cells). Boil for 15 minutes, cool, aerate well and pitch your yeast. I use a 1000ml Pyrex flask with a stopper and airlock. I usually do this the night before I am going to brew and by the time I'm ready to pitch into the wort everything is going very strong. Just pull out the stopper, swirl the flask around a bit to get the yeast into suspension, and pour the whole works into you wort. Hope this helps, Cheers,
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