Stirplate best process

[Simon David kelly]

Hi All,

Just ordered myself a stirplate ans 2lt conical flask to get a better amount of yeast for the pitchin'.

However, I do not have a clue as to the best procedure to get a nice health 2lt ready to pitch. I've read that you should ready it a day before in 1.034 solution of sugar water; others say you may get off notes using sugar; others say it only need 4 hours not all night.

So what is the better aproach to preparing the yeast with a stirplate?

Cheers and a belated happy new year to you all.

Si

[Mike Neilson]

Best way is Buy a 5L Conical, make up a 3-4l starter wort of 1.040 with DME from liberty brewing. Pitch @ 16 deg and wait for it to attenuate, crash cool tip off wort measure yeast and pitch into beer. left over yeast bottle for next beer. What I have also have started to do is measure yeast put it back into conical and spin it with the beer you have just brewed wait till you see life (1 hour) than pitch you will see life in the bubbler within 4 hours.

[Stu McKinlay]

Nice idea at the end there Mike. No wonder you get the cleanest fermentation.

What do you measure the yeast in?

[Mike Neilson]

just one of those glass hydrometer glasses. Untill I break it again.

[Stu McKinlay]

Fritha just broke my one a month or two back... I've had it for years. I've done a few hydrometers in my time though.

[Soren]

don't use sugar, use malt extract or left over wort from previous brews. if you use table sugar the yeast will stop producing the enzymes they need to metabolise maltose and other bigger sugars and will struggle when you ferment the real beer. off flavours are of less concern I think, unless you make the starter really big and really nasty....

[Stu McKinlay]

1.030, to 1.040 all ok....

I rack get the hoppy sludge from the bottom of my kettle on brew day, let it settle for an hour, pour off the wort and freeze it for a starter. Be sure to take note of the gravity (or water it down) if you do this - you don't want a 1.080 starter!!

[James P]

I have used the process described by Mike, and the process Stu described with the left over wort collected using the process Joking describes in the "Wort Recovery Protocal"..... many chefs makes a good brew.

:)

[Simon David kelly]

As always you fine gents have made it all sound easy ...

I shall try Mike's first and then Stu's with the cake from that brew later this month.

The beginning of next month I shall regail you with stories of how badly I cocked it all up :o)

[James P]

Then there is the story about making yeastsicles with 30% glycol instead a solution of 30% glycol..... :)

[Reviled]

Goddamn Simon, youre getting a stirplate now?

Im really slipping behind here :oP Gotta get brewing and acquiring new brew porn! Its been too long! haha

[Simon David kelly]

I found some magic beer money ... the wife called it the food account, but I'm sure she's lying ... I've also discovered larger amount call a "mort-gauge" and wondering if I can use it for a conical fermenter ...

[Stu McKinlay]

thanks Simon, you reminded me to check back at Labwarehouse for a stir plate. They told me a while back that more were coming. Ordered.

Now to get a cheest freezer and finally get that temp controller up and running.