Making a Yeast Starter

[homebrew4less]

Making a Yeast Starter

[PetenNewburg]

The meeting the other night was awesome!  I have alot to learn but I think I grasped the Starter Concept.  I would like some critique on this!

YEAST STARTER CONCEPT
CREATE MULTIPLE STARTERS FROM SINGLE VIAL OF LIQUID / DRY YEAST.

Starter Jars

1.   Boil 1.5 gallon of water with 18 oz or enough DME to make a 1.020 / 1.030 wort along with yeast nutrients.
2.   Fill 8 Quart canning jars evenly with hot wort to 1.5 - 2 inch of top, install sterile canning lids.
3.   Boil canning jars for 15(?) minutes, remove from canner and allow cooling and sealing.
4.   Store until needed.
5.   Boil extra sealed canning jars with just water in them, I’ld do a dozen or so.

Making a 2+ liter Starter

1.   Bring 3 water filled Quart jars to room temperature.
2.   Bring 3 Canning jars of wort to room temperature.
3.   Shake or stir vigorously 1 jar of wort.
4.   Empty and use extra water jar to make 3 jars of equal level of wort.
5.   Pitch yeast to 1 jar, cover with foil or air lock.
6.   Allow yeast to work 24 hours or until yeast settles.
7.   Use sterile turkey baster  to remove liquid above yeast cake.
8.   Pitch remaining cake to three prepared jars, cover with foil or airlock..
9.   Allow to work 24 hours prior to pitching


SAVING YEAST FOR RE-USE

1.   Use a fresh can of beer or canned saterile water to rinse out Primary Fermenter.
2.   Drain into Serilized remaing 2 canning jars with 1 cup fresh wort.
3.   Re-use as above to make new starter.
4.   Refrigerate until use.


Original boiling amount/jars would be up to brewer or size of canner/boiler.

[PetenNewburg]

  I am reposting this from the fermentation topic as I think it applies to both. 
  I think I found the answer on another home brew site.  Waterbath canning is okay IF you refrigerate the cans.  Pressure cooking is required to kill all forms of botulism for room temperature storage.  The recommended process is 15 - 20 minutes @ 15 psi for a low gravity starter.  30 minutes for a starter over 1.050, and longer for higher gravity starters.  Higher gravity starters can easily be diluted saving the number of jars requiring canning.

  Jump in and correct me if I'm wrong!!

[PetenNewburg]

Made my first yeast starters using a stir plate!  Worked great!  I made 2 batches of beer yesterday, pitched 1000ml starters to both.  Both were bubbling away after 20 minutes!

  For the Coopers Irish Stout I used 1000ml boiled water with 4oz Dark DME & yeast nutrient pack from Blaine.
  For the BrewFerm Wheat I used 1000ml boiled water with 2oz light DME & yeast nutrient pack.
  Both were on the stirplate just 2 hours, both were dry yeast packs included with the kits!

On the stirplate right now is 1000ml boiled water with 2oz DME & yeast nutrient.  This starter has been on the stirplate overnight.  This is for a Coopers Pilsner Kit I am brewing today.

Can't drink it if you don't make it!