October 6 th, 2011 Please find the register and sign in. Please also feel free to order food and beer from our server.

TONIGHT’S AGENDA: MINI LECTURE ON YEAST STARTERS

When to make a Yeast Starter?  Higher Gravity Beers (i.e. over per 5 gallons)  Lagers  Bigger Volume batches  Every time you brew Yeast Starter

Why?  Make sure you have viable yeast  Helps eliminate infections  Prevents stalled fermentation  Cleaner taste (less esters)  Harvest yeast from commercial beers

What’s Needed? Boil pot Jar/Erlenmeyer Flask (2L, or a 4L would be even better) Funnel Malt Extract Liquid Yeast Yeast Nutrient Foam Control Stir Plate Stopper & Airlock/Sanitized foil

How?  Determine your Starter size (Mrmalty/Beersmith/etc.)  Make a base wort (ratio of 1 gram of DME for every 10 ml of final volume) targeting a gravity of  Add Extract (200 grams for a 2L starter)  Measure out water (Up to 2L mark)  Add Yeast Nutrient (pinch)  Bring to boil (15 minutes)  Chill to pitching temp  Pitch yeast, and cover  Wait 2-3 days (shaking often)

Stir Plate  Basically doubles yeast growth  Increases exposure of wort to Oxygen  Less labor intensive (no need to shake)  Can be made pretty simply (spare computer parts, and some inexpensive supplies from Radio Shack)

Dry Yeast  Hydrate in water prior to using (if not hydrated, often argued that there is a significant loss of yeast cells due to adsorption of excessive sugar)  Pre-boiled water cooled to approximately 77 Degrees F.  1 cup of water per 8 grams of yeast  Let sit for 30 minutes prior to pitching

Useful Links Pitching Calculators

Resources YeastYeast by Jamil Zainasheff and Chris White