Erlenmeyer Flask Starter

[jimmyjack]

Hi, I know there is alot of info about starters etc.... but I just want some info on how to make a starter with a Erelnmeyer Flask. This is what I am planning on dowing. Is it right???

0. Sanitize flask
1. Put 100g DME to 1 litre in the flask and boil for ten minutes
2. put tin foil over flask while boiling to santise foil
3. cool flask in icey sink until ready for pitching
4. pitch 1056 yeast and swirl for a few minutes
5. Poke holes in tin foil
6. put in ferm fridge and ferment @ 17 until high krausen
7. decant liquid and pitch yeast.


Is that it are there any other goodies I need to know???

cheers

j

 

[Jye]

Hi, I know there is alot of info about starters etc.... but I just want some info on how to make a starter with a Erelnmeyer Flask. This is what I am planning on dowing. Is it right???

0. Sanitize flask
1. Put 100g DME to 1 litre in the flask and boil for ten minutes
2. put tin foil over flask while boiling to santise foil
3. cool flask in icey sink until ready for pitching
4. pitch 1056 yeast and swirl for a few minutes
5. Poke holes in tin foil
6. put in ferm fridge and ferment @ 17 until high krausen
7. decant liquid and pitch yeast.


Is that it are there any other goodies I need to know???

cheers

j

[post="99224"][/post]​

jimmyjack

You dont really need to sanitize the flask, just make sure its clean. I soak mine in napisan and then just give it a good rinse.

Be careful putting the flask in icy water, I know some people do it with out any effects but mine has a big ass crack in it and the only place I can think it has come from is doing this. I now place my flask in the sink and then slowly fill the sink with tap water, once it has cooled a bit I put some frozen milk containers in there with it.

No need to poke holes in the foil as it doesnt form an airtight seal and the co2 can already escape.

You dont need to decant the liquid but that is purely up to you. I use a stir plate so all the yeast is suspended and I chuck the whole thing in.

Jye :beer:

Edit
Wyeastlabs

Found the link I was looking for, they suggest a temp of about 23 C, I imagine this will have little effect on off flavours since the wort pitched is small, but the increased temp will help to produce more yeast. I start my starters the night before and just lave them in the kitchen until Im ready to pitch.

 

[Darren]

you can use your microwave to boil. Just turn the power setting down.
cheers
Darren

 

[Jye]

and to remove the foil :blink:

 

[Darren]

No need to remove the foil.
cheers
Darren

 

[jimmyjack]

I think I will stick to stove top for now. Not a microwave kinga guy. Thanx for info guys. i will ease to cooling thanx for the tip Jye. So I should pitch at high krausen or within 24 hrs of making the starter. Is that correct? I know this is stupid newbie stuff but I have never needed to do a starter, and the starters I have made stuffed up my beers.

cheers,

J

 

[Jye]

So I should pitch at high krausen or within 24 hrs of making the starter. Is that correct?

Everyone has there own methods, I currently pitch 18-25hr after I have made my starter but I start with a decent amount of yeast. I am now starting to store my yeast in culture tubes so will need to start them 2 or 3 days before brew day.

Do what ever suits you, any type of starter is better than no starter

 

[Jye]

Check out Jamil Zainasheff website, If you listen to the brewing network you will know who he is.... I big beer geek

 

[sosman]

My routine is a little different but what you describe should work.

I ferment mine at nearly 25 C and I let the yeast settle out and discard the beer on top before pitching slurry.

I start with a tiny amount of yeast and usually get onto the starter a weekend before I plan to brew although that usually gives me a few days spare. If you start with more yeast then you don't need so much time. FWIW if you are just chucking yeast and wort into a container for 24 hours and have it sit there then a conical flask is probably overkill, a 2 L PET bottle works fine (obviously you can't boil it).

http://brewiki.org/StirPlate

 

[jimmyjack]

FWIW if you are just chucking yeast and wort into a container for 24 hours and have it sit there then a conical flask is probably overkill, a 2 L PET bottle works fine (obviously you can't boil it).

i agree but i have always been of the opinion the less items wort touches the better. I like the fact that you can boil in the flask cool it down and pitch yeast. I will eventually look into making or buying a stir plate, They seem to really get the yeasties going!! :super:

 

[Darren]

My routine is a little different but what you describe should work.

I ferment mine at nearly 25 C and I let the yeast settle out and discard the beer on top before pitching slurry.

I start with a tiny amount of yeast and usually get onto the starter a weekend before I plan to brew although that usually gives me a few days spare. If you start with more yeast then you don't need so much time. FWIW if you are just chucking yeast and wort into a container for 24 hours and have it sit there then a conical flask is probably overkill, a 2 L PET bottle works fine (obviously you can't boil it).

http://brewiki.org/StirPlate

[post="99275"][/post]​

Hi Sos,
High temp bottles with lids are the go. Fit in the microwave and can be capped easily.
I agree, ferment a slurry warm if you want to bring-up the yeast numbers. Don't ferment a brew at 25 unless you want lots of headaches.
cheers
Darren

 

[jimmyjack]

Darren how long do you boil your starters in the microwave for?
what is your DME to liquid ratio??

 

[Ross]

JJ,

If you pitch a whole smack pack, then you only need to leave it in the starter for approx 24hrs - But building your starter up from a vial, you need a few days for the yeasts numbers to multiply sufficiently - For best results pitch the lot when it's most active, this IMO gives better results than just pitching the slurry...

The link Jye gave for Jamil's site is a good read - Jamil is one of the most accomplished brewers around...

cheers Ross

 

[sosman]

For best results pitch the lot when it's most active, this IMO gives better results than just pitching the slurry...

[post="99340"][/post]​

Lots of fine brewers have their own take on this (and a few crappy ones too).

From what I can gather the people who pitch the lot at high krausen seem to base this on the fact that the yeast hits the fermenter "running", minimising lag time. I have also done this because I have run out of time (settling the yeast takes time).

For those that pitch the slurry (the method I choose) it seems to be motivated by minimising funky flavours that a starter might contribute to a brew. Ie 2 L of starter fermented at 25 C tipped into a 23 L batch could conceivably alter the flavour profile. The big downside of this I find is the missus bitching about a 2 L conical flask taking up precious fridge space in the kitchen.

 

[Darren]

Darren how long do you boil your starters in the microwave for?
what is your DME to liquid ratio??

[post="99289"][/post]​

jj
about 10 minutes. I usually use a tablespoon of DME in a cup of water.
cheers
Darren

 

[Ross]

For best results pitch the lot when it's most active, this IMO gives better results than just pitching the slurry...

[post="99340"][/post]​

Lots of fine brewers have their own take on this (and a few crappy ones too).

From what I can gather the people who pitch the lot at high krausen seem to base this on the fact that the yeast hits the fermenter "running", minimising lag time. I have also done this because I have run out of time (settling the yeast takes time).

For those that pitch the slurry (the method I choose) it seems to be motivated by minimising funky flavours that a starter might contribute to a brew. Ie 2 L of starter fermented at 25 C tipped into a 23 L batch could conceivably alter the flavour profile. The big downside of this I find is the missus bitching about a 2 L conical flask taking up precious fridge space in the kitchen.

[post="99352"][/post]​

For ales I pitch a 1L starter which is fermenting at ale temp - I can't see 100gms of dme fermented at the correct temperature causing any funky flavours.
I did just make up a lager starter though, where it was fermented way too high & funky flavours were definately present - in this case I poured off the liquid & just pitched the cake, but it resulted in a lot longer lag time, due to the lack of yeast...
If you have time to build up a nice big yeast cake, the slurry method works well...
horses for courses I guess...
I think in this hot weather my preference would be pitching all in ales & building a nice large yeast cake for lagers....

cheers Ross

 

[Ross]

Darren how long do you boil your starters in the microwave for?
what is your DME to liquid ratio??

[post="99289"][/post]​

jj
about 10 minutes. I usually use a tablespoon of DME in a cup of water.
cheers
Darren

[post="99356"][/post]​

JJ,

If your first time, be very careful not to put to much liquid in the flask - without the ability to control the heat, it will erupt like a volcano, causing much grief to your lovely wife...
I find in a 2L flask approx 1.4L is the max...

cheers Ross

 

[jimmyjack]

Great info guys, Today I will be boiling up a 100g of dme to 1 litre getting ready for a brew day on Tuesday avro. Is this too early??

cheers,

jj

 

[Ross]

Great info guys, Today I will be boiling up a 100g of dme to 1 litre getting ready for a brew day on Tuesday avro. Is this too early??

cheers,

jj

[post="99367"][/post]​

perfect timing from your vial starter....

Edit: JJ - Just kegged my APA from the brew day/xmas swap - Awesome

 

[jimmyjack]

Ok starter almost done. It is soaking in the sink at the moment. The thing kinda floats around so i have discovered if you take out the drain stopper it will suck the flask down as well as suck water past the bottom of the flask :beerbang:
I will throw yeast in, i measured temp around kitchen area which is 27 degrees. is this ok for starter or should i keep it in the sink??