First time starter...(soon to be a) long time addict

[mmmBeer...]

So, I made my first starter using whitelabs San Francisco Lager yeast, 1 ¼ cups of DME, and a quart of water. Let it sit for about 36 hours and pitched it in an Anchor Steam clone recipe.

I have to say I am impressed. The lag time was minimal. I pitched the starter at 3:00 and checked on it at 5:30 to find it merely bubbling away through the blow off tube. It is now almost 10 and the krausen is rising and will be blowing off foam in about an hour. Pretty damn impressive.

For those of you who have never used a starter…try it! I can’t believe how fast this beer got going! I vow to never pitch yeast without a starter ever again.

[w00kie98]

Talk about super charged, makes a world of difference, huh?

[b3s]

yeah, starters are great. btw, next time pour a little of the starter back into the vial, cap it tight, and put it in the fridge...save yourself about $7 next batch :)

[mmmBeer...]

Hmm interesting…I hadn’t thought of that. As I mentioned in another thread, I started washing my yeast out of the primary, and storing it, but just saving a chunk of the starter seems much easier…

[sallad]

i generally save my yeast from secondary.. in secondary, (in theory, anyway) the yeast that are still alive and in suspension are the strongest, most attenuative and alcohol tolerant.

[mmmBeer...]

I hadn't thought about that. The info from WYeast suggested using the primary. I think the washing techniques is supposed to seperate the dead from the viable yeast.

I guess using the secondary sediments would be the equivilant of the first stage in yeast washing.

[sallad]

i think the big advantage of primary is that there is usually much more yeast slop at the bottom of the fermenter. i would bet its possible to wasg a bunch from primary, then add the darwin-istic super yeasts from secondary to add to the culture..

i do believe some experimentation is in order.

[BREWERDLUX]

I HAVE BEEN BREWING FOR ABOUT 8 YEARS NOW AND HAVE DONE ALL OF THE ABOVE. I JUST STARTED TO FERMENT IN AN OPEN FERMENTER AND HAVE BEEN SCRAPPING SOME OF THE KRAUSEN OFF OF THE TOP AFTER ABOUT 48 HRS OF GOOD FERMENTATION. I SIMPLY USE A SANITIZED SPOON AND STAINLESS BOWL. I THEN PUT IT BACK IN THE SANITIZED VIAL MY YEAST CAME IN. IT IS READY TO MAKE A NEW STARTER WHEN I GET READY TO BREW AGAIN.