FIRST YEAST STARTER...this should be entertaining....

CHECK THE GEAR OUT!

This is my first attempt at a yeast starter and I am paranoid about overheating the BOMEX Erlenmeyer on the sttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttt

YEAST CULTURING

http://www.realbeer.com/spencer/yeast-culturing.html

Starters

THE BREWING NETWORK

SUNDAY SESSION 09/04/2005

STARTER
(In Erlenmeyer Flask directly on the stove)
Water (enough for 2000ml Starter)
D.M.E. (1/2 lb. ?)
Proper Nutrients
Cover with foil
Boil for X time
Rest overnight to pitching temp (68^-70^ or so)
NOTE: Wyeast (100 billion yeast cells per package) or White Labs (30-40billion yeast cells per vial)
Pitch yeast next morning when wort is in Carboy and chilled to proper pitching temperature

STARTER FOR STORAGE per Jamil Z.
5 Gallon Starter
D.M.E. (1/2 lb. ?)
Proper Nutrients
Hop to 7 IBU (optional)
Boil for 60 min. time
Chill
Can
Pressure Cook Jars @ 250^ for 30 min (Pasteurize?)
Produces Sterile wort (refer to book JOY TO HOMEBREWING as well)
Store in dark cool place
when opening use a flame to sanitize mouth of bottle/jar
add to Erlenmeyer flask
add yeast
Cover with foil
Place on Stirplate

NOTES
Does not recommend Star San in Carboy because of the file which is left behind (oil like film) kills HEAD
5 Gallon Wort requires 2 liter starter w/ 1 vial of yeast
1.030 = mild wort
1.050 = mild wort
Whirlpool Chiller drops 100^ in 1 minute (need to get pump working again)
Pitch at FERMENTATION temperature or lower
5 billion cells per degree plato
1 tube white labs yeast is good for 1.048 SG
Zinc, Servomyces
it's ok for hops to transfer to Carboy from Boil Kettle (this would just end up leaving more hop aroma

TBN_Doc's Brew Day

Yeast Starter: "Doc" breaks down his process @ 1:19 in to Podcast from 1/13/2008 _ Part 1 Doc's Brew Day (can sit in fridge for about two weeks max)

RO: Reverse Osmosis water

Pre-Boil = de-carbonates the water but removes the calcium as well. One might have to re-introduce calcium to water if one does a Pre-boil

Bring HLT to 168^ - 175^ to kill enzymes for 10 min. then begin mash-in (sparge)

Mash to Boil kettle transfer rate will effect efficiency

Get a stick and mark the gallons
-Pre-boil volume TIMES pre-boil gravity = Post-boil volume TIMES post-boil gravity __solve for x

Hops Break
-Wait for the wort to boil to the point that it boils and appears similiar to egg drop soup (Hop break).
-Trickle the hops in to the kettle to avoid boil-over.

Carbonation
-Set to 12 lbs and carbonate.
-The colder the beer the great absorbtion of co2