How to make a yeast starter

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Re: How to make a yeast starter

Postby pclemon » Thu Jun 18, 2009 10:33 am

spacebuff wrote:
pclemon wrote:
Roger456 wrote:an ounce is also a measure of volume...


In what circumstance/how? I've only ever known it as a measure of mass.

Look at your beer bottle; it's not telling you how much it weighs. After all, despite all the 12 fl. oz. bottles out there, they're all filled with beer of different densities and, therefore, don't weigh the same.


My point was that Fluid Ounces is something distinctly different from Ounces (weight).
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Re: How to make a yeast starter

Postby WingStall » Thu Jun 18, 2009 11:08 am

An ounce of prevention is worth a megalerg of cure.
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Re: How to make a yeast starter

Postby Forrest » Tue Jul 28, 2009 8:50 pm

Thanks folks. I picked up a few tips.

For those of you that use stir plates, do you still use foil for a lid instead of an airlock?
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Re: How to make a yeast starter

Postby imlne » Tue Jul 28, 2009 10:28 pm

Forrest wrote:Thanks folks. I picked up a few tips.

For those of you that use stir plates, do you still use foil for a lid instead of an airlock?


This is my set up.

1 plastic food container and lid with intervals of 1 liter marks on the side
Water lock
Stir plate
1 inch magnetic bar

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Re: How to make a yeast starter

Postby fossilsrocks » Wed Jul 29, 2009 3:51 am

Forrest wrote:Thanks folks. I picked up a few tips.

For those of you that use stir plates, do you still use foil for a lid instead of an airlock?


I always use foil.
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Re: How to make a yeast starter

Postby Maida7 » Wed Jul 29, 2009 5:07 am

I use foil
I also ride a mtn bike
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Re: How to make a yeast starter

Postby majorvices » Wed Jul 29, 2009 5:15 am

+1 - theoretically an air lock will work against you as the vortex is supposed to pull in O2.
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Re: How to make a yeast starter

Postby imlne » Wed Jul 29, 2009 8:42 am

Thanks, I have just used airlocks for many other things, so I used it for the starter. That will be changed in the future.

Here is a question. If I use a stir plate, do I need to use pure O2 in the beginning?
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Re: How to make a yeast starter

Postby Lucky » Wed Jul 29, 2009 12:07 pm

Nope. I just shake the heck out of the flask and then set it on the stirplate. You probably don't have to shake it though since the vortex is pulling oxygen into your starter..
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Re: How to make a yeast starter

Postby Maida7 » Wed Jul 29, 2009 12:13 pm

I don't use o2 on the starters. I don't shake them either. I just set it on the stirplate and let it spin.

I do use o2 on my main fermentations. I give it like a minute of o2 thru a difusion stone right after I pitch the yeast. Then I shake the crap outr of it by rolling it on the floor. I believe shaking really helps the o2 disolve into the liquid.

Ever since I began making starters and using the stirplate, my beer quality has gone thru the roof. :D
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Re: How to make a yeast starter

Postby imlne » Wed Jul 29, 2009 1:41 pm

This is my starter on the stir plate, how's it look? Would the white foam indicate fermentation? Is the vertex strong enough?

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Re: How to make a yeast starter

Postby Lucky » Wed Jul 29, 2009 1:44 pm

A small dimple in the surface of the wort is all you need to get oxygen into the starter. Your vortex is strong enough. I spin mine a little faster just to get a small tornado looking vortex going.
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Re: How to make a yeast starter

Postby imlne » Wed Jul 29, 2009 3:22 pm

I found out that my camera also can record videos. I thought this is a cool feature.

http://www.youtube.com/watch?v=YXGjJwyS8lo

(Is there a way to put a video into a post like we can with pictures?)
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Re: How to make a yeast starter

Postby Forrest » Wed Jul 29, 2009 5:19 pm

I will give the foil a try. thanks. I have to admit, it does creep me out though since it is not sealed. I would be paranoid about infection.
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Re: How to make a yeast starter

Postby fossilsrocks » Thu Jul 30, 2009 3:55 am

A couple of thoughts: The flask is a sealed system. No mater how much of a swirl you have in the flask, there is no real mechanism there to draw anything into the flask. In fact, the yeast produce CO2 which will actually cause a positive pressure inside. This has been argued in detail before. The biggest thing that a stir plate accomplishes is keeping yeast cells in suspension & in close proximity to the sugars (Food). The swirl also helps the CO2 (Waste product) escape more efficiently. You should aerate/oxygenate your starters. As far as contamination goes, be assured that foil is fine. Microbiologists use foil all the time for their cultures. The stuff you are worried about doesn't have legs or wings. It is at the mercy of gravity & air currents, so a foil cap is a barrier that they don't have the means to get around.
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