Bristol Brewers

i'm in

You don't need to make a starter with dried yeast - just rehydrate in boiled cooled water, let the temp equalise with the wort and pitch within 30 mins of rehydration. If you are making a starter with liquid yeast - required if wort > 1050 then using a sample of the wort (diluted to ~1040) for the s...

sweet data..
thanks
s

new dried yeast, purportedly Fullers now available in the UK.
http://www.ebay.co.uk/itm/Danstar-Londo ... AFdvOvaqng

cheers
steve

The brulospher has just done an exBeeriment on the issue of decanting starters vs pitching the whole volume. No statistically significant effect detected.

I enjoyed it a lot, but was strangely confused and dehydrated today.
For those interested in Wurzels Orange Wine - and who wouldn't be?..

http://www.wikihow.com/Make-Wurzels-Orange-Wine
also see youtube
https://www.youtube.com/watch?v=MpkXCowv2Ys

cheers
steve

The downside to pitching the starter at 'high krausen' is that you pitch a litre or so of shit wort into your beer. Not so significant in 60 litres, but I'd be concerned in 20 litres. S. cerevisae contends that starter wort smells foul when from stirplate starters because of inadequate oxygenation ...

Thanks Angus, it looks like a lot of work has gone into that and it helps to understand the growth characteristics of yeast. As a note of caution though I think brewers can sometimes rely too much on what yeast starter calculators tell them. If enough nutrients, oxygen and sugar is available to even...

I agree with roger, that the type of yeast used is not your issue. I would recommend that you rehydrate your yeast in sterile water at around 35C. wait 15 minutes and pitch.ensure temps are within a few degrees of each other (rehydrated yeast and wort). aerate your wort by shaking the fermenter vigo...

beerbulger wrote:It would be good to have a meeting. Moving it back would mean some folks away for Christmas. Moving it forwards sounds good.

I agree