Half batch starter?

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bcp

poפ ɹǝǝq
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There's probably something really wrong with this idea, but it would be helpful to understand what it is.

Haven't been able to brew for 9 months and have a wyeast 1272 american ale yeast that I've had for that long. Popped the bag yesterday and it has swelled, but not fully. Grain and grape is a long way away and it's expensive to post just the yeast. Since I'm brewing an IPA I definitely want a healthy dose of yeast to get going.

So desperation produces ideas, and I know there must be something wrong with this one:
Why not use half the batch as a starter?
Does adding oxygenated wort a few days later lead to staling?
 
Have a look at drauflaussen.
Neither a bad idea, nor an original one (but smart people came up with the idea so no shame in following)
 
There is a bit of reading around on this one Brett. The trick is to add the remaining wort after 24 hours but I don't recall any requirement to oxygenate again. I also can't recall what the historical name is for the process. I'm sure someone with a better memory will chime in.
 
Brilliant. Works for lazy people like me. Thanks guys.

Tooooo much travel. Almost forgot how to brew. i was down to my last bottles.
 

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