vue - Homebrew 101: Making a Yeast Starter | Beer Geek Nation Beer Reviews
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Commentaires
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You use the big black cock to show you have many sides oh oh oh decapitated corpse was exhumed yesterday in the haunted peach Grove oh goddddd can't you see oh can you see what that woman's been doing to me beer yeast causes infections in the anus of ancient Egyptian mummies can't get enough of that sour dough starter it is so twisted and cryptic
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Hi
can you use LME for a starter new to brewing ? -
Love this channel. Thanks for the advice! Question: I'm new to brewing but I want to make a scotch ale next. Gravity of about 1.066. What would you recommend: a liquid yeast starter? Or should I just pitch one 11.5 gram packet of dry yeast (rehydrated)? Thank you!!
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Why not boil it directly in the flask? That's the whole point of using an Erlenmeyer. It should be heat resistant if made from borosilicate glass..
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Should extract brewers do this?
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Great video! 2 questions I do double batches 45 litres (12 gal) would it be wise to do a yeast stater twice? so, do one then do it again? And secondly to keep the starer at the right temp can I use a fermenting fridge to controls the temp?
Cheers -
don`t stir with metal on a non stick pan, it gets into your food and isn`t good for you.
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Nice watch!
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Is there any reason for cooling it down quickly? After boiling, couldn't you cover it with sanitized foil and just let it sit for a few hours before pitching the yeast?
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Hi there,
If I do not have DME at home, can I use table sugar and make a 1.040 liquid?? -
Have would you maintain this specific yeast batch? My thought was if I wanted to propagate a culture from a favourite bottle condition brew, could you continually split and regrow the batch every time you wanted some?
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HELP! I just watched one of your videos on dry vs. liquid yeast and you say in there that there is really no reason to make a yeast starter with dry. Can you help?
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You do know foil is sterile off the roll. :)
I like your little stirrer though, given me another project to think about -
I have a 3 batches under my belt and am at the point where I need to start stepping up my knowledge. Had a few questions:
1. I know there are dozens of opinions and a bunch of calculators, but is your ratio of 2 cups water + 1/2 cup DME a good rule of thumb for most beers?
2. I've read a bunch of tutorials about cold crashing the starter and then pouring off some liquid. Do you suggest just pitching the contents of the flask or should I consider this cold crashing technique? -
well... you do use a sickle to cut down wheat
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Been using dry yeast exclusively so I haven't used liquid yet. Getting ready to make a wee heavy and was wondering if I couldn't just save some wort from my grains and add the starter to the waiting carboy the next day ?
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Soooo....leave it on the stir plate for 5-12 hours, running, really? What temperature should it be kept at while on the stir plate?
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Hey I'm new to brewing but before you add the DME to the water on the stove maybe mix it with some water first to make it a paste/suspension then stir in to reduce clumping. like how you make gravies with slurries.
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Can you use LME instead of DME? I want to experiment with certified organic ingredients and most organic malt extract seems to be liquid barley malt extract..
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how do you increase the alcohol in making beer?
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