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YEAST STARTER FOR BEGINNERS:
So after a few yeast starter batches, I decided it would be good to share this information with you if you wanted to know how to grow your own yeast.
Yeast is an expensive part of any brewers batch; but it is much more efficient to minimize your costs by doing a yeast starter, and further to grow your yeast BEFORE your brew, or harvest your yeast.
This post will cover just the yeast starter.
*I had a video all set up and somehow lost it. I apologize for that!
A YEAST STARTER
This is a simple process where you can calculate how much yeast you use and how much yeast you will need to grow. Yeast is around $8 a vial with nearly 100 billion cells per vial; contingent upon the package date.
Older yeast (usually starting a month and up) will continue to lose viability, and hence lose cell count.
Generally speaking, any new homebrewer will typically use 1 vial of yeast (around 100 billion cells) per 5 gallon batch.
If the beer is supposed to be high in alcohol content (8% or higher) then 2 vials (around 200 billion cells) may be needed to meet the gravity expectations.
Over pitching yeast (putting more yeast than needed) is generally understood as better than over pitching; although the “right amount” of yeast is the most beneficial.
A yeast starter will multiply your yeast as yeast is asexual and will re populate if you feed it the right sugars and oxygen.
Since I write for newer audiences, I will just try to keep things very simple.
There are debatable metrics on how much DME (dry malt extract) to water ratios. I have heard, read, and tried a few things in regards to starters.
Usually a cup of DME mixed with around 3000 ML of water is what I have found to work the best.
WHAT YOU WILL NEED:
* DME (try to match it with the color of your beer, i.e. light DME for a lighter beer), if you can buy 1-3 lbs it would be the best (3 lbs is cheaper than 1 lb).
* A vial / slap pack / can of yeast. (I never tried this with dry yeast, but you should hydrate the dry yeast before if you try!)
* An erlenmeyer flask or a mason jar
* A medium pot (bigger than the one you cook top ramen with)
* Sanitizer mixed with water in a spray bottle.
* Aluminum foil.
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By Shawn MyersYEAST STARTER FOR BEGINNERS:
So after a few yeast starter batches, I decided it would be good to share this information with you if you wanted to know how to grow your own yeast.
Yeast is an expensive part of any brewers batch; but it is much more efficient to minimize your costs by doing a yeast starter, and further to grow your yeast BEFORE your brew, or harvest your yeast.
This post will cover just the yeast starter.
*I had a video all set up and somehow lost it. I apologize for that!
A YEAST STARTER
This is a simple process where you can calculate how much yeast you use and how much yeast you will need to grow. Yeast is around $8 a vial with nearly 100 billion cells per vial; contingent upon the package date.
Older yeast (usually starting a month and up) will continue to lose viability, and hence lose cell count.
Generally speaking, any new homebrewer will typically use 1 vial of yeast (around 100 billion cells) per 5 gallon batch.
If the beer is supposed to be high in alcohol content (8% or higher) then 2 vials (around 200 billion cells) may be needed to meet the gravity expectations.
Over pitching yeast (putting more yeast than needed) is generally understood as better than over pitching; although the “right amount” of yeast is the most beneficial.
A yeast starter will multiply your yeast as yeast is asexual and will re populate if you feed it the right sugars and oxygen.
Since I write for newer audiences, I will just try to keep things very simple.
There are debatable metrics on how much DME (dry malt extract) to water ratios. I have heard, read, and tried a few things in regards to starters.
Usually a cup of DME mixed with around 3000 ML of water is what I have found to work the best.
WHAT YOU WILL NEED:
* DME (try to match it with the color of your beer, i.e. light DME for a lighter beer), if you can buy 1-3 lbs it would be the best (3 lbs is cheaper than 1 lb).
* A vial / slap pack / can of yeast. (I never tried this with dry yeast, but you should hydrate the dry yeast before if you try!)
* An erlenmeyer flask or a mason jar
* A medium pot (bigger than the one you cook top ramen with)
* Sanitizer mixed with water in a spray bottle.
* Aluminum foil.