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Posted: 2/16/2014 11:01:54 PM EDT
[#1]
Yes, it is that easy. You don't even have to warm it up, like you mentioned.
Make sure your wort is sufficiently cooled down before you pitch though. Shake the yeast up pretty well first though, they will have settled to the bottom. Good luck! 
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Posted: 2/17/2014 12:00:56 AM EDT
[#2]
A few days before brewing day I would always boil some DME in an Erlenmeyer flask.
After it's cool, pitch your yeast packet in it, place a stopper with airlock on it, and let it go. That will give your yeast time to grow and multiply so they can better ferment your real beer. just my $.02 |
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Posted: 2/17/2014 12:42:42 AM EDT
[#3]
Quote HistoryQuoted:
A few days before brewing day I would always boil some DME in an Erlenmeyer flask. After it's cool, pitch your yeast packet in it, place a stopper with airlock on it, and let it go. That will give your yeast time to grow and multiply so they can better ferment your real beer. just my $.02 A yeast starter is recommended for liquid yeast, but definitely not required. I tend to make starters 18-24 hours before brewing day. I have made some really good batches without a starter though. The liquid yeast in the tubes will settle, so give the tube a good shake, sanitize the lid, open it up and dump it in. |
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Posted: 2/17/2014 7:36:45 AM EDT
[#4]
Quote HistoryQuoted:
A yeast starter is recommended for liquid yeast, but definitely not required. I tend to make starters 18-24 hours before brewing day. I have made some really good batches without a starter though. The liquid yeast in the tubes will settle, so give the tube a good shake, sanitize the lid, open it up and dump it in. Quote HistoryQuoted:
Quoted:
A few days before brewing day I would always boil some DME in an Erlenmeyer flask. After it's cool, pitch your yeast packet in it, place a stopper with airlock on it, and let it go. That will give your yeast time to grow and multiply so they can better ferment your real beer. just my $.02 A yeast starter is recommended for liquid yeast, but definitely not required. I tend to make starters 18-24 hours before brewing day. I have made some really good batches without a starter though. The liquid yeast in the tubes will settle, so give the tube a good shake, sanitize the lid, open it up and dump it in. You're quite correct. The starter gave me piece of mind that the fermentation would start quickly, and have less chance of being fermented by some rogue nasty that may have gotten in there. Have fun with the brew. |
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Posted: 2/17/2014 3:26:19 PM EDT
[#5]
If you are using White Labs yeast, just take it out of the fridge right before starting your brewing. Allow it to come to room temp and sanitize the lid area. When opening the lid, you may want to burp it a couple times before completely opening. Also do it over the fermenter or over a sanitized bowl. The first time I used White Labs, it was an older vial (3-4 months old, it was free) so I kept shaking it a few times while brewing. Went to open it and it spewed everywhere like a shaken can of beer. Lost half of my yeast into the kitchen sink. Wasn't too happy about that. Beer turned out okay.
Just a little forewarning for you! |
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Posted: 2/18/2014 8:46:37 PM EDT
[#6]
Quote HistoryQuoted:
A few days before brewing day I would always boil some DME in an Erlenmeyer flask. After it's cool, pitch your yeast packet in it, place a stopper with airlock on it, and let it go. That will give your yeast time to grow and multiply so they can better ferment your real beer. just my $.02 ALWAYS make a starter...one vial of WL does not have enough cells if you're impatient. |
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Posted: 2/21/2014 11:12:31 AM EDT
[#7]
Quote HistoryQuoted:
ALWAYS make a starter...one vial of WL does not have enough cells if you're impatient. Quote HistoryQuoted:
Quoted:
A few days before brewing day I would always boil some DME in an Erlenmeyer flask. After it's cool, pitch your yeast packet in it, place a stopper with airlock on it, and let it go. That will give your yeast time to grow and multiply so they can better ferment your real beer. just my $.02 ALWAYS make a starter...one vial of WL does not have enough cells if you're impatient. ALWAYS MAKE A STARTER! Look up the pitch rates in commercial or micro brew/pubs. They pitch at astronomical rates. Easy insurance with DME and a growler + 5 minutes of time. |
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Posted: 2/21/2014 10:35:09 PM EDT
[#8]
I'm OK with waiting. I'm more interested in the ease of pouring it in. Is the only advantage of using a starter is the speed at which fermentation starts?
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Posted: 2/21/2014 11:06:16 PM EDT
[#9]
Quote HistoryQuoted:
I'm OK with waiting. I'm more interested in the ease of pouring it in. Is the only advantage of using a starter is the speed at which fermentation starts? NO. Inadequate yeast pitching rates can also atress the yeasts and alter the flavor. Make a starter. It's very very easy. |
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Posted: 2/21/2014 11:33:26 PM EDT
[#10]
Quote HistoryQuoted: NO. Inadequate yeast pitching rates can also atress the yeasts and alter the flavor. Make a starter. It's very very easy. Quote HistoryQuoted: Quoted: I'm OK with waiting. I'm more interested in the ease of pouring it in. Is the only advantage of using a starter is the speed at which fermentation starts? NO. Inadequate yeast pitching rates can also atress the yeasts and alter the flavor. Make a starter. It's very very easy. |
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Posted: 2/22/2014 12:29:50 AM EDT
[#11]
OK.. is there a recommended link to a method on starting a "starter"?
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Posted: 2/22/2014 5:50:35 AM EDT
[#12]
Quote HistoryQuoted: OK.. is there a recommended link to a method on starting a "starter"?  |
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Posted: 2/22/2014 8:33:02 AM EDT
[#13]
Quote HistoryQuote HistoryQuoted: Quoted: OK.. is there a recommended link to a method on starting a "starter"?  http://www.youtube.com/watch?v=jMhFerNTwbQA simple mason jar thats been cleaned can suffice. You just need to shake it up ever now and then. You can boil water in them as well in the microwave  If you boil the water, then add the dme just after boil it will work and wont boil over. A DIY stirplate can be made from a computer fan and rheostat and a old cell phone charger-that's what I use. Oh save your yeast after you brew-use that next time-you will be amazed at what it will do. |
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Posted: 2/22/2014 12:04:19 PM EDT
[#14]
Quote HistoryQuoted:
^ This. Quote HistoryQuoted:
Quoted:
Quoted:
I'm OK with waiting. I'm more interested in the ease of pouring it in. Is the only advantage of using a starter is the speed at which fermentation starts? NO. Inadequate yeast pitching rates can also atress the yeasts and alter the flavor. Make a starter. It's very very easy. Times two...there's a reason commercial brewers use insane amounts of yeast cells (to home brewers any way.) Starters are easy to make and economical as you can keep generations of yeast alive. Also you can culture commercial yeasts or blend together custom strains; yeast mgt can make a huge impact (good and bad) on your finished beer. Most commercial outfits invest a LOT of time and money into their in-house yeast management. |
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Posted: 2/22/2014 8:36:25 PM EDT
[#15]
Quote HistoryQuoted: A few days before brewing day I would always boil some DME in an Erlenmeyer flask. After it's cool, pitch your yeast packet in it, place a stopper with airlock on it, and let it go. That will give your yeast time to grow and multiply so they can better ferment your real beer. just my $.02 That being said, I have direct pitched liquid yeast with great results. ETA: I cold crash my starter about 24 hours prior to brew day. I like adding as little starter wort as possible...though it probably doesn't matter much. |
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Posted: 2/26/2014 10:01:30 AM EDT
[#16]
Quote HistoryQuoted:
NO. Inadequate yeast pitching rates can also atress the yeasts and alter the flavor. Make a starter. It's very very easy. Quote HistoryQuoted:
Quoted:
I'm OK with waiting. I'm more interested in the ease of pouring it in. Is the only advantage of using a starter is the speed at which fermentation starts? NO. Inadequate yeast pitching rates can also atress the yeasts and alter the flavor. Make a starter. It's very very easy. Inadequate yeast pitching rates give wild yeast or bacteria time to establish themselves. One of the reasons professional brewers pitch large amounts of yeast is to get the yeast established as quickly as possible, and to blanket the wort with a CO2 barrier. |
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Posted: 3/12/2014 12:21:12 AM EDT
[#17]
Quote HistoryQuoted:
ALWAYS MAKE A STARTER! Look up the pitch rates in commercial or micro brew/pubs. They pitch at astronomical rates. Easy insurance with DME and a growler + 5 minutes of time. Quote HistoryQuoted:
Quoted:
Quoted:
A few days before brewing day I would always boil some DME in an Erlenmeyer flask. After it's cool, pitch your yeast packet in it, place a stopper with airlock on it, and let it go. That will give your yeast time to grow and multiply so they can better ferment your real beer. just my $.02 ALWAYS make a starter...one vial of WL does not have enough cells if you're impatient. ALWAYS MAKE A STARTER! Look up the pitch rates in commercial or micro brew/pubs. They pitch at astronomical rates. Easy insurance with DME and a growler + 5 minutes of time. Ya, it's so easy so why not? There's yeast calculators like on brewersfriend.com and helps determine what you need. |
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Posted: 3/13/2014 5:44:56 PM EDT
[#18]
You guys are rich! And stir plates aren't free. My grocery store always has babyfood on the clearance shelf.
2 spoons Gerber baby cereal of your choice,I use whole wheat 1 spoon sugar 2 cups water 1 teaspoon lemon juice boil for 15mins, cool to 65F and pour into sanitized plastic soda bottle(did I mention I'm cheap  )
pitch and shake every time you remember for up to 48hrs. Cost is less than $1
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Posted: 3/14/2014 6:41:20 AM EDT
[#19]
Quote HistoryQuoted:
You guys are rich! And stir plates aren't free. My grocery store always has babyfood on the clearance shelf. 2 spoons Gerber baby cereal of your choice,I use whole wheat 1 spoon sugar 2 cups water 1 teaspoon lemon juice boil for 15mins, cool to 65F and pour into sanitized plastic soda bottle(did I mention I'm cheap )
pitch and shake every time you remember for up to 48hrs. Cost is less than $1
I'm lost...what is the point of this...lemon juice? Sugar? Baby Cereal? None of that makes any sense... |
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Posted: 3/14/2014 2:50:47 PM EDT
[#20]
It's all cheaper than a DME+ stirplate. Boiling sugar with some acid(lemon juice) breaks the sucrose into fructose and glucose so the yeast can eat it easier. The baby food is added nutrients to keep the yeast healthy, shaking the soda bottle oxygenates it. I have done this for the past 10+ years and never felt that a stirplate would so much of an improvement that it would be worth the cost.
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Posted: 3/14/2014 3:51:47 PM EDT
[#21]
Quote HistoryQuoted:
It's all cheaper than a DME+ stirplate. Boiling sugar with some acid(lemon juice) breaks the sucrose into fructose and glucose so the yeast can eat it easier. The baby food is added nutrients to keep the yeast healthy, shaking the soda bottle oxygenates it. I have done this for the past 10+ years and never felt that a stirplate would so much of an improvement that it would be worth the cost. You are only supposed to use maltose to grow yeast, as the successive yeast cells will grow lazy with the simple sugars and will not perform like you want them to in your eventual (maltose) fermentation. Now if your are making wine or something you might be fine, I don't know anything about repitching on those fermentations. I bought 5 lbs of DME and 1 container of wyeast nutrient and they last me a LONG time. (and I make a lot of starters, including lagers that need decanting and stepped. If you want to be real cheap, save some runnings or just make a separate mash and freeze until you need it, then boil to sanitize. ETA: I don't use a stirplate, just a 1 gallon glass jug. |
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