Beer Forum

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.

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.

+1

That's exactly what I would do too.

Why in the fridge overnight?

Forces the yeast to settle out.

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

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

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

Sheen wrote: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.)