Yeast starter

Extract/Partial Mash Brewing
1

I am learning about yeast starters and have a few questions.

Are there any reasons why you wouldn’t’ want to use a yeast starter?
What is the max time you can create a yeast starter before using it?
What is the minimum time you can create a yeast starter before using it?
Any difference in the procedure for making a starter with dry yeast vs liquid yeast?

Thanks in advance?

2

Ok, I’ll tackle the first and the last questions. Generally yeast starters are almost always going to be beneficial. Only when purposefully underpitching to bring out esters in certain styles of beer and when using dry yeast are yeast starters not absolutely the right choice. Regarding dry yeast, it’s formulation is designed for ease of use and to make starters unnecessary. I have made a starter from dry yeast but this is not common practice nor necessary.

Northern Brewer has a good short video online to help explain the process.

I love yeast starters. There I’ve said it.

3

Thanks Voodoo, I appreciate the help. :cheers:

4

I will add to Voodoo’s comments.

You should almost always make a starter for liquid yeast, except in the rare cases as Voodoo mentions. I use the calculator link below for pitch rate. I do not use dry yeast, my preference only.

http://www.brewersfriend.com/yeast-pitc ... alculator/

Having happy and healthy yeast will make your beer that much better.

For max time, you can freeze it for 6 months to a year or more.
For min time, about 12 hours, but preferably about 24-48hrs.

I built a stir plate out of computer parts for free. that helps a lot.
Here is my process.

Make a 2L starter per NB’s directions.
Put on the stir plate for usually about 36-48hrs.
At this point, some will pitch the entire amount into wort.
My preference is to cold crash the yeast for 2 days or so (upto a week). Cover with sanitized aluminum foil.
When ready to pitch, decant leaving an inch or so of the top layer. Mix well and pitch.