Big Yeast Starter part 2

So on to the next steps.

Here it is after about 9 hours on the stirplate:

Crausen

Even on the stirplate, it still puts up quite a bit of crausen.

After 36 or so hours, it has died down, and the yeast have consumed all of the sugars and effectively quadrupled in numbers:

Finished

I have gotten the amount of yeast I want, but I don’t want to pitch 1/2 gallon into each carboy.  This is why I got the starter going with some time to spare before brew day.  I can now put the container in the fridge, and by Sunday all the yeast will have settled to the bottom.  When I’m ready to pitch I can then decant all the spent wort save about 1 liter and split that between the two carboys.  Depending on the flocculation properties of the yeast, this can take anywhere from 1 to 4 days or so.  This particular strain is very highly flocculative (is that a word?), so it will drop out relatively quickly.

That’s all for now.  I will be posting the recipe that I’m brewing on Sunday along with some pics of the actual brew day.

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~ by kungfool on April 24, 2009.

2 Responses to “Big Yeast Starter part 2”

  1. Notice your heating your Erlenmeyer flasks directly over burner.
    I am seeing some reports of this breaking the bottoms of the flask. A cheap copper head sink is available at Walmart and will prevent uneven heating that causes even pyrex/chemex glass to crack and break

    • From what I understand the flasks are made to be heated over flame, although I have heard reports of them breaking on electric stovetop burners.

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