Yeast Starters

By | January 13, 2012

Yeast StartersHere’s a photo of two yeast starters I have done up for the recent double batch brew day I had.

The yeast which was re-cultured from a slant (age unknown, but most likely around 18 months) is a White Labs WLP029 German Ale/Kolsch and should compliment the ‘Almost an Alt’ recipe which is awaiting fermentation sitting in cubes out in the garage brewery.

For those who are unsure of slanting or yeast starters I re-posted a great article I found on the internet on my blog which is what I use when creating slants and also my starters.

Other great resources are the books Brewing Classic Styles and Yeast which are both co-authored by Jamil Zainasheff and also is web site which is Mr Malty available at http://www.mrmalty.com/.

By creating a yeast starter it helps the yeast build up it’s strength and numbers to assist in a better fermentation of the beer, it is especially useful with yeast cultures/packets which are old or have possibly been mistreated (ie. not refrigerated).

In another day or so the two starters will be cooled down to allow the yeast which is suspended in the ‘beer’ to drop down and settle, some of this ‘beer’ will then be decanted off and the remainder mixed up again and then added to the awaiting wort to be turned into beer.

Will post more photos soon.

 

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