222 replies to this topic

[neddles]

You make the wort foam up by shaking it, no pure O2 required. Vessel must be 4:1 air to wort volume according theory.

[positiveContact]

You make the wort foam up by shaking it, no pure O2 required. Vessel must be 4:1 air to wort volume according theory.

 

might help though

[neddles]

might help though

I wouldn't doubt it.

[positiveContact]

That's kind of what I was thinking. And I broke my big mouth bubbler too! I'll pick up another one. I wanna take some samples over to my buddy so we can count yeast and figure out what kind of starter that would produce.

 

So even after hitting it with O2 you still shake the crap out of it, right? OR do you make the wort foam up from adding the O2?

 

I see you are over there.  I thought that handle sounded familiar!

[denny]

That's kind of what I was thinking. And I broke my big mouth bubbler too! I'll pick up another one. I wanna take some samples over to my buddy so we can count yeast and figure out what kind of starter that would produce.

 

So even after hitting it with O2 you still shake the crap out of it, right? OR do you make the wort foam up from adding the O2?

 

If you add O2, no need to shake

[bigdaddyale]

So lets say this way of making a starter is the best way to do it. What procedure/equipment would you use to make a pitchable about of yeast for a 1bbl batch?

1:19 step

1 Fluid Barrel = 119.240471 Liters

120 liters/19 =6.3 liters

Edited by bigdaddyale, 06 October 2015 - 03:22 PM.

[BlKtRe]

After reviewing this process it's definitely not easier than my current techniques using a plate. The process is what I used to do starting out but the set it and forget it method fits my lifestyle, my lag times are reasonable (2-3 hrs or less), final gravity always comes in anticipated, and no foul oders. My attitude is if it ain't broke don't fix it.

[SchwanzBrewer]

1:19 step

1 Fluid Barrel = 119.240471 Liters

120 liters/19 =6.3 liters

 

is about 1.5 gal starter. 

[denny]

After reviewing this process it's definitely not easier than my current techniques using a plate. The process is what I used to do starting out but the set it and forget it method fits my lifestyle, my lag times are reasonable (2-3 hrs or less), final gravity always comes in anticipated, and no foul oders. My attitude is if it ain't broke don't fix it.

 

Exactly what my attitude was as well.  But I had to try it to find out.

[positiveContact]

I kind of wish basser was still around - it would be interesting to hear what he thought about this.

[positiveContact]

I'm finding the foam drops down pretty quick on my shaken starter.  I shook it an hour ago and it was pure foam and now most of the foam has collapsed.

[neddles]

Shook with yeast in or sans yeast?

Funny too as I am, probably for the first time tonight, directly pitching a smacked pack of yeast.

Edited by neddles, 08 October 2015 - 07:51 PM.

[positiveContact]

Shook with yeast in or sans yeast?

Funny too as I am, probably for the first time tonight, directly pitching a smacked pack of yeast.

 

with yeast in there.

[positiveContact]

here we are 8 hours after shaking:

 

[neddles]

Throw that red lego guy in there it'll take off. 

 

So is that krausen or just good head retention from the shake?

[positiveContact]

I'm thinking it's head from the shake.  i thought krausen was usually tighter bubbles than that.

[positiveContact]

here it is now, about 13.5 hours in.  there is a little bit of yeast that has settled to the bottom now so I guess it's probably ready to pitch.  wort is almost chilled...

 

[neddles]

Are you keeping it at fermentation temps?

[positiveContact]

no, room temp.

[Poptop]

After reviewing this process it's definitely not easier than my current techniques using a plate. The process is what I used to do starting out but the set it and forget it method fits my lifestyle, my lag times are reasonable (2-3 hrs or less), final gravity always comes in anticipated, and no foul oders. My attitude is if it ain't broke don't fix it.

All of this in spades. Considering that my beautiful wife bought me a Maelstrom for my birthday I wouldn't change a thing about my starter process. In addition, I make huge amounts of yeast now and my batches also launch in less time that before.