Starter

[brewser]

I am brewing this Wednesday and I plan to do a starter for the first time. My question is how far in advance of brewing should I do the starter? I am doing a clone of New Belgium's Fat Tire Amber (partial mash) using Wyeast 1275 Thames Valley, if any of that matters.

[drewbage1847]

Start it tommorrow, let it ferment through Tuesday and then toss it in the fridge over night, pull it out on Weds just before you brew.

[BadRock]

+1

That's exactly what I would do too.

[brewser]

Why in the fridge overnight?

[drewbage1847]

Forces the yeast to settle out.

http://www.maltosefalcons.com/tech/yeast_settling/

[imacoming]

Can starters help when you are forced to use the dry yeast packs?

[Sent From My iPhone]

No, don't make a starter with dry yeast, better off using another packet.

[boobookittyfuk]

No, don't make a starter with dry yeast, better off using another packet.

same goes for Wyeast liquid yeast.


pound of dme = $4.75
flask = $20
foam control = pennies/starter
yeast nut = pennies/starter
time spent on making starter = 2 hours


extra package of yeast = $6.99
time spent on NOT making starter = ZERO hours


I have found that if you use Wyeast, adding another package of yeast nearly costs the same and has the same effect as doing a starter. White labs however, you will have a super long lag if you don't make a starter. And I only make starters for lagers (and beers with brett because yeast companies still don't give you enough brett to ferment a 100% brett beer.)