Dme and starters

Reads 875 • Replies 19 • Started Thursday, December 12, 2013 10:46:48 PM CT

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Message keanex beers 1802 º places 65 º 08:28 Sat 12/14/2013 Well the starter will likely be oxidized. It might not matter in such a big beer, but in a smaller beer it may. I don’t have anything to back that up though.
Message HornyDevil 08:32 Sat 12/14/2013 Originally posted by keanex Well the starter will likely be oxidized. It might not matter in such a big beer, but in a smaller beer it may. I don’t have anything to back that up though. How is the starter getting oxidized?
Message keanex beers 1802 º places 65 º 09:01 Sat 12/14/2013 Constantly being shaken/stirred. I also use tin-foil instead of an airlock.

Message HornyDevil 13:41 Sat 12/14/2013 Originally posted by keanex Constantly being shaken/stirred. I also use tin-foil instead of an airlock. How long are you allowing your starter to sit there with aluminum foil on the top?
Message bitbucket beers 2166 º places 63 º 16:46 Sat 12/14/2013 Originally posted by keanex I just toss it all in, it’s not enough to worry about in my opinion. Yep. Your calculated OG/FG are just estimates. If you really care deeply about the exact OG, measure it after you’ve tossed in the starter.
Message bitbucket beers 2166 º places 63 º 17:00 Sat 12/14/2013 Originally posted by HornyDevil Originally posted by keanex Constantly being shaken/stirred. I also use tin-foil instead of an airlock. How long are you allowing your starter to sit there with aluminum foil on the top? Doesn’t constantly being shaken/stirred imply it’s not just sitting there? BTW, I prefer stirred not shaken.
Message TheBeerSommelier 20:00 Sat 12/14/2013 Oxidation isn’t an issue for starters if you do them correctly. Ideally, the yeast should be breezing through the lag phase and grinding through the growth phase, during the starter’s 24-hour work-life. The highest cell counts are achieved by using a stir plate, constantly introducing O2 the entire time. Doing it manually will work too, but not as well. Cheese cloth cover works well. The next day is the pre-low krausen halt, by sticking it in the fridge. Pour off as much liquid as possible, warm at room temp, pitch, drink good beer.

Message HornyDevil 03:53 Sun 12/15/2013 Originally posted by TheBeerSommelier Oxidation isn’t an issue for starters if you do them correctly. Ideally, the yeast should be breezing through the lag phase and grinding through the growth phase, during the starter’s 24-hour work-life. The highest cell counts are achieved by using a stir plate, constantly introducing O2 the entire time. Doing it manually will work too, but not as well. Cheese cloth cover works well. The next day is the pre-low krausen halt, by sticking it in the fridge. Pour off as much liquid as possible, warm at room temp, pitch, drink good beer. ^^^^ ALL of this
Message keanex beers 1802 º places 65 º 08:13 Sun 12/15/2013 Originally posted by HornyDevil Originally posted by keanex Constantly being shaken/stirred. I also use tin-foil instead of an airlock. How long are you allowing your starter to sit there with aluminum foil on the top? I pitch into a starter 24 hours before pitching into the batch. I like to have the starter in full force before pitching. I haven’t gotten around to making a stir plate yet so I swirl/shake the yeast once every hour that I’m awake.

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