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Starter gravity

PostPosted: Wed Sep 08, 2010 10:13 am
by thebuddrik
What is the downside of making a staarter with a SG of 1.060?
Should I add water and boil it more to bring it down before pitching?

PostPosted: Wed Sep 08, 2010 11:58 am
by Mob_Barley
It all has to do with the osmotic pressure inside a high gravity starter. It is more difficult for the yeast to obtain the needed nutrients for healthy growth and reproduction in a solution with a lot of dissolved solids (thus the high gravity). You end up with a lot of stressed-out yeast in the end.

If you use a starter with a 1.040 gravity, nutrients move much more easily across the cell membrane and are available for growth and reproduction. You will get a higher growth rate of more healthy cells.

Although 1.060 may not be too high to make that much of a difference, it's best not to take a chance unless you can do yeast counts to verify the results. I'd just add a little sterile water at the same temp as the starter before the lag phase ends if possible, if not, then I wouldn't worry too much about it but try to keep the gravity in the 1.030-1.040 range next time. RDWHAHB

PostPosted: Thu Sep 09, 2010 2:39 pm
by aleguy
I don't know, 1.060 seems Ok to me. I just pitch dry yeast into 1.080 wort and get activity in 15-20 minutes (usually.) It seems to me that a starter is just to get the cell count up for a good start, so as long as the yeast are healthy, you should be fine. It seems logical, but probably isn't, that you should use a starter the same gravity as you finished wort so as not to shock them when you pitch, creating a further lag time.
Pitching onto a yeast cake from a previous batch can yield incredibly fast and vigorous startups and fermentation. Keep your yeast healthy, use servomyces and you're golden as far as I can tell.

PostPosted: Fri Sep 10, 2010 9:32 pm
by EnglishBrew
1/2 cup of light DME in 2 cups water never failed me. I don't know what SG that is, but I usually get starter activity within a day, and that starter concentration works every time up to 1.1 SG brews.

PostPosted: Fri Sep 17, 2010 2:47 pm
by Imakewort
here is the procedure recommended by white labs to make yeast starters, I add a pinch of yeast nutrient, and use filtered water to remove chlorine. see link this always works for me
http://www.whitelabs.com/beer/homebrew_FAQ.html

PostPosted: Sat Sep 18, 2010 5:35 am
by yeastmeister
Imakewort wrote:here is the procedure recommended by white labs to make yeast starters, I add a pinch of yeast nutrient, and use filtered water to remove chlorine. see link this always works for me
http://www.whitelabs.com/beer/homebrew_FAQ.html


Back in the states?

PostPosted: Sun Sep 19, 2010 7:24 am
by Imakewort
just got home Saturday night now looking for some good beer, any body brewing?