First Yeast Starter: Looking a bit weird...

I think I would just use the 001 without making a starter if you want to brew a 3 gal batch today. Unless you feel lucky...then use both.

 

@CO-Bloom, you need to place your photograph on a web hosting site (e.g., Photobucket) and then 'copy' that photograph into your post.

Needless to say I have not seen your photograph but as long as you followed proper sanitation in all likelihood your yeast starter is just fine.

Since you are brewing a 3 gallon batch it probably would have been just fine to pitch your yeast directly (no need for a starter).

Cheers!

 

At risk of sounding like a dick, I find it strange that a new brewer would have a temp-controlled fermenter chamber, but not have made a starter before.

How to Brew, btw, says 500ml water/1/2 cup DME...either will work, but if the OP hasn't read it yet it would be a very good read. Sorry

 

Barry, I personally would not recommend that folks make a 1/2 liter yeast starter since that is too small for proper propagation. IMO the absolute smallest anyone should go is 1 liter but even that is too small in my opinion.

I typically make yeast starters anywhere between 1.5 - 2 liters depending on the batch of beer I am making. One case where I go 'bigger' (2 liters) is very high gravity beers. I also intermittently shake the starter to encourage aeration (and consequently increased propagation). The ultimate in propagation comes from using a stir plate but since I choose to pitch at high krausen I prefer to not use a stir plate.

@CO-Bloom, you should download the article entitled “The Secret to Healthy Yeast: Making a Starter” by Jamil Zainasheff.

https://www.homebrewersassociation.org/magazine/free-downloads/

Cheers!

 

This may be unusual, but it's a sensible prioritization. If I were advising a new homebrewer, I might very well suggest using dry yeast and fermentation temperature control as a starting point, only adding wet yeast once the other variables are well understood. Dry yeast is perfectly good for a lot of styles, in fact I'm not really sure a starter of 1056 is any better than US-05.

 

I have not homebrewed with WY1056/WLP001 in over a decade. US-05 hits all of the 'sweet spots' of:

• More economical (i.e., much cheaper than the liquid yeast strains).
• More yeast cells than the liquid yeast strains
• Produces high quality beers for a large segment of beer styles
• etc.

Cheers!

 

Hey CO-Bloom, as I said in my previous post, this seems like a very sensible way to proceed.

Edited to add: I don't think any of us can see your picture.

 

I can see the picture. To my eyes it is nothing to worry about, maybe some dark material from the DME. It does not resemble any infection I've ever seen.

 

My guess is the dark material is trub from the DME.

I personally would use that yeast starter for brewing my beer.

Except that I would have used US-05 instead of WY1056.

Cheers!

 

It could be scorched or burnt DME. Did you heat flask directly on stove? Was it an electric stove?

 

Jack, that is just a ratio from Palmer...could have just as easily said, 2000ml/ 2cups

 

My 'thought' is that this yeast trub will settle to the bottom just like the beer trub will settle to the bottom of the fermenter. I do not experience negative flavor impacts from trub in my beers. I do not see why you would either.

As a side topic, if the trub in your flask does not go into go into suspension when you swirl then won't it just remain in the flask when you pour into the wort during the pitch?

Cheers!

 

From the online book How to Brew (Chapter 6):

“3. On Wednesday (or Tuesday for slants) you will make up a starter wort. Boil a pint (1/2 quart) of water and stir in 1/2 cup of DME. This will produce a starter of about 1.040 OG. Boil this for 10 minutes, adding a little bit of hops if you want to. Put the lid on the pan for the last couple minutes, turn off the stove and let it sit while you prepare for the next step. Adding a quarter teaspoon of yeast nutrient (vitamins, biotin, and dead yeast cells) to the starter wort is always advisable to ensure good growth. It is available from your brewshop.”

The above specifically mentions a pint starter with zero mention of producing a larger starter using the ratios provided above.

Needless to say but I disagree with the above verbiage as it is specifically constructed.

I do agree that one could produce a larger starter using the proper ratios.

My guess is that the above verbiage is an artifact of the ‘old days’ when Wyeast produced smaller liquid yeast packages (i.e., before the present day “Activator Package”). Perhaps the print book has differing verbiage?

Cheers!