📚 Learn the art of homebrewing alongside me: Explore More solo.to/drhansbrewery 🛒 Check out the gear that elevates my brewing game on Amazon: Top Brewing Gear bit.ly/drhanssf 📘 Grab your FREE brewing ebook on my website: Unlock the Secrets bit.ly/DrHans 💰 Loved the video? Buy me a virtual beer! bit.ly/ByMEaBEER 🍻 Cheers! 🤝 If you like my content, consider supporting me on Patreon. Even $2 a month goes a long way in helping me create more amazing content just for you. Exclusive recipes and vlogs await you: Join the Brew Crew: bit.ly/2V5Zsgz 💼 Want even more exclusive content? Become a channel member for access to extra goodies: Level Up Your Brew Game: bit.ly/3fVQav7 🙏 Crafting these videos is a labor of love. If you're feeling generous, you can show your appreciation by donating via PayPal: Support DrHans bit.ly/DonateDrHans
This is one of the best presented tutorials I've seen on RUclips. Brewing is a craft and a science which can cause a lot of confusion for beginners. The most important thing for me was when you said that our yeast may not look like this one, it depends on the flocculation qualities of the particular strain. With brewing quite a lot of things are subjective and for the inexperienced can be very frustrating. Brilliant .
Dr. Hans! Help! I bought a new stir plate and a 2000ml flask to start doing starters in. Using Safale US-05 yeast. I used 225 DME and filled up to 2000ml line of water. On the stir plate I noticed lots of foam on top after about 12 hours. At 24 hours the flask actually overflowed with foam and niw my counter and stir plate smell like DME! Is it just a matter of too much fluid in a small flask? Or did my yeast propagate too much and climb out the flask? Was my stir plate mixing too fast? It does smell very yeasty. I think next time I will use a 5 liter flask like you did.
This is so important - thanks Doc! Please keep on producing these yeast videos. Some, or most infact, I have watched several times. Good stuff, and vital for good brew!
Cells are healthiest and happiest when they're in log phase growth. If you keep a starter past that point you're pitching sub-prime yeast. Besides, your yeast are going to enter log phase growth anyways after pitching based on cell density within the volume of beer you're brewing. You might as well pitch them in top form.
The idea behind this method is that yeast can only replicate it self a certain amount per cycle. So I want the yeast to go through the whole cycle in tge starter so I can start a cycle in the fermenter. By letting the yeast go through the whole cycle you will get a lot more cells. Yes they are happier in the first phase and that's a good way to awaken your yeast. But to grow as much yeast as possible I think this method is good. Especially if I'm using an even smaller amount of yeast to start with than a normal yeast pack. By giving it 3-4days the yeast will have time to go through the whole cycle and rest and collect strength for the new cycle when fermenting the beer. And by doing this increase the cell count.
@@DrHansBrewery First off, let me say thank you for being a responsive host It is very much appreciated.. However, I think (in the absence of precise cell counts) it is poor advice to tell people to pitch unknown levels of stationary phase yeast, as you can over pitch your beer. Actively growing cultures of expanding yeast are preferred.
@@jpw9560 I am the one who should be thanking you for taking an interest in my channel and commenting. All thoughts and ideas are appreciated. When I started brewing I read a lot. Found there where much dos and don´ts all over the Internet, in books, articles etc. On my channel, I try to share what I've tested and experienced myself instead of sharing what I've read elsewhere. I have never found any evidence for that over pitching should cause an issue in the scales I am brewing. Under pitching yes, but not overpitching. I´ve of course read/heard about it. But not experienced it myself. And I've pitched a lot of yeast in various brews. A lot of people including myself a have tried adding fresh wort on top of an old yeast cake with success. And that would be major over pitching. All I can say is that I'm sharing the methods I'm using. That I've tried for myself and that's working out for me. I don't have any means to count cells. Maybe I will have some day. That, of course, would be interesting. I usually make a 1.8-2l starter for my ales. When using dry yeast I usually pitch two packs of ale yeast even if the bag says that 1 is enough. So yes I tend to "overpitch" to be on the safe side. And that produce excellent beers. So to be short ;D. My advice on my channel is based on my experiences on what makes great beers. I've had the fortune to taste a lot of homebrewed beers, both my own and others. Cheers / DrHans
Not according to John Palmer and Chris White who say "By allowing the fermentation to go to completion, these reserves (glycogen and trehalose) are built up so that, upon pitching, the yeast starts out with a steady fuel supply and a clean slate to better adapt to the new wort"
You have the best videos on tube brother!.. you definitely are a great teacher of the craft!!... oh and I just dig your personality your cool people man. I just subscribed to your channel!..💯🍻
Great video! I just made my first starter, 24h + and looking fine. Trying the Imperial Darkness and will harvest some of it before pitching it in my stout. I made a 2L starter in a 3L flask and it was maybe a bit optimistic, quite some foam coming out of the top lol. I guess I could´ve settled for 1.5 liter instead. Just doing 15 liter batches at the moment. Thanks again and Cheers!
Very good presentation. I have been making starters for a few years and I have been using almost exactly the same procedure. One thing I would like to add for you and your viewers, if you are doing a larger starter or using a smaller flask I use a product called Fermcap S. One drop keeps the starter wort from foaming over while boiling and also helps keep an overly active starter from foaming over while on the stir plate when it is closer to the top of the flask. Cheers.
I started using it initially to keep the kraeusen down so I wouldn't need a blow off tube when pushing the limit on my fermenter (3 drops per gallon seemed to work best), but I found the use for starters even more useful.
J Gar Recived my bottle today. The instructions says 1drop per 5 gallon. Thats gonna be hard to follow as I intended to use it for starters. Will try a drop next time!
Hmm, that sounds very concentrated. My bottle is one ounce with an eye dropper type cap and says, "Add 2 drops per gallon at start of fermentation. KEEP REFRIGERATED."
I put a drop in my 2 L starters with no ill effects. It is just adding surface tension to the liquid. I also put a few drops in the boil kettle so I can max it out without worry of the boil over. I do not bother adding any to the fermentation vessel, as you get (so I have read) carry over from the addition(s) mentioned earlier. This seems to be the case in my experience with minimum blow off. Would love to see you do the experiment with or without decanting! I hear so many guys argue about the effects of both. (High esters due to starters at room temp/hop ratio thrown off/ pH, etc) Cheers
Great vid, thanks. Two things: 1 how much yeast nutrient is safe, just a pinch, maybe 1 gram? 2: I found it easier to put the starter on the stir plate and get the magnet spinning first, then pitch the yeast into the already spinning wort :)
Thanks for the video Johnny, after my last couple of disaster fermentations, I've learnt my lesson the hard way and will stop being so damm lazy with my yeast.
I just scrape the bottom of the fermentor for this yeast dough, add some water litte bit of sugar.. and thats how I have been doing my starters, and it seems to have been working quite well so far
How is it that you don't have 100K subscribers? You Sir have one of the best Homebrew channels on RUclips. I can't believe I just found this channel. Thank you for sharing.
Great video. Have been capturing yeast so you answered a Lot of questions I had. Especially along the ratios of making the starters and at what rate would it change the OG
swamphen brewery nz Think of it more that it will charge the ABV more than OG. That wasnt that good explained from my part. Can explaine it furthermin another video!
I found that quite interesting. Its something I've wanted to do but I'm terribly unorganised. I made a starter last weekend for a beer but it was a 24 hour job. It did seem to do the trick. I might give it a go at some point in the future. Good video mate.
+Big Banana Brewing A 24 hour job is better than no job. It will make you pitch active yeast and thats good. It's not that much job doing it my style. Just needs to be done in the week if you're planning to brew at the weekend. As I said in London that gives me a couple off days to plan my brew. Cheers!
Thank you Hans for your channel! If I put 10grams (1 pkg) of dry east into 2liter starter for 48 hours should I use it for 40liter batch of lager or it is not enough?
Adding the Starter solution will not raise the OG of the wort as the sugar in the starter has been consumed by the yeast during the growth. Nice and informative video!
great video. A few questions out of curiousity, the 10% jar will be used in a new starter for a different beer sometime? How long can that 10% jar stay in the fridge until it is going to be pitched/used in a starter? I'm just starting to use liquid yeast and i cannot get a lot of types (easily or cheaply without shipping) so to be able to reuse would be great, I just don't brew as much as i want to with young kids. Thanks
Great videos! Funny that you list every thing in sight along with links except for the little flip top glass containers which you use to store the yeast in. Can you please tell me what size those are? Looks like between 6 and 8 ounces, or does it really matter that much when using a starter? In metric, I'm thinking that 200ml makes the most sense.
Cool video. I don't understand the bit about the starter increasing/decreasing the OG of the beer. The sugar in the starter has been eaten by the yeast so the starter OG is irrelevant to the beer isn't it?
Thanks! I've set mine to about 4C but I'm not sure. A very long time is the best answer. If you watch my Zombie Dust clone video you'll se me using a yeast that had sat in there for 2 years. It took a little longer to start the starter though but beer turned out great.
Awesome video!! Just what I needed. I just ordered my first fresh yeast and want to use it soon and just wanted to ask about the yeast nutrients. I see you add them to all your beers, what yeast nutrient is it? And will I be OK if I don't add any yeast nutrients?
You will probably be just fine without it. You could add some old yeast pack to the boil as nutrient as well. Raisins are also used as yeast nutrient and even fruit rines. I use white labs yeast nutrient. Dosent mean that they are better than anything else. Cant answer for that. Cheers!
What I don't understand is the amount you're supposed to pitch to the starter. Only the size of the starter is mentioned. What if you just added a quarter of that new yeast package? Would you get enough yeast in the end? Dumb question perhaps, but this far I have only been using dry yeast and I'm a noob!
Why do you need to go light with the stri plate 12:51 - when you just mixed the heck out of it to begin with? Please explain this step more. thank you.
According to most calculators. I would do a like 3.5liter starter if I where doing that big size at 1052. Dosent mean that you can't ferment with less than that though. I just like to pitch BIG!
Hey man, great video. Just a question on using the yeast that you saved... You will make another starter from the saved yeast, then save 10% again from that second starter? And so on...?
You probably dont care at all but does someone know of a way to log back into an Instagram account?? I was stupid lost the password. I love any tips you can offer me!
@Nathan Alfred i really appreciate your reply. I got to the site through google and im trying it out atm. Takes a while so I will reply here later with my results.
Hey DrHans, how long does the mini yeast starter that you make at 20 minutes last in the fridge? Have you had any issues with further fermentation and the jars exploding?
Never had a jar explode on me so far. But I always let my starters ferment out. They will last for a very long time. How long I can bit answer. I will of course do some experiments on the topic in the future.
@@DrHansBrewery Thank you once again I appreciate the advice! I'll definitely go ahead and try this. I mostly use American Ale Yeast and if I can re-use my yeast it will cut about 20% of my cost per batch
Im going to make my first starter by this method tomorrow, after you have cold crashed and decanted the wort, do you allow it to warm up to room temperature before pitching ?
Thats not super important. I do it a bit. But don't let it it sit out to long. Than its better to pitch it cold. Just put it out to reach the wort temp. If in doubt, pitch it cold.
@@DrHansBrewery Cheers for the quick response, just checked in John Palmers book as well and he says fine to pitch it cold, thanks for the confirmation. keep up the good work. :)
Hey Dr. et lite spørsmål; Er det ok å blande to stammer av samme gjær? Jeg har fersk ny gjær, og høstet gjær av samme type fra tidligere brygging. har du noen formening om det er ok å blande de to i samme gjærdunk?
Hi Getting proper yeast is difficult for me as it requires a lot of time to get it and I have to try so i used bread yeast and dried yeast ball in my first batch to ferment wort. If i wash the yeast that i used after the fermentation process and I wante to make Yeast Starter: My question is 1. Does the plan succeed? 2. Does the flavor of the product change to the best, so that if the process is repeated, it will have a flavor worthy of this fatigue? I know it's not easy but I like to try? What do you think? Thank you
@@DrHansBrewery Thank you About harvesting yeast from commercial beer I knew that if the age of beer more than a month it means that yeast is dead, is this true? Another question what kind of beer you recommend for this
@@DrHansBrewery I live in a place that imports beer so I do not expect to find a non- filtered beer So I have to try to do everything myself Thank you for advice
Yeast starter newbie here: I've to do a multiple step starter(otherwise I've to do a 12.7 liters starter according to brewfather). But I never done that before, how do you decant and keep only the interesting part? What is the interesting part?
When the starter is done. Place the starter cold. The yeast will drop to the bottom. That's the interesting part. The beer on top of the yeast can be decanted. Just save some to wirl up the yeast with when its time to pitch it.
One more thing I forgot to mention dr I have been keeping my dried yeast in my freezer and a very cold one at that could that have been my problem any input would be much appreciated thanks
Is there a reason for not using this method with Dry Yeast. Liquid yeast packs cost in NLD between €7 - €10 euro. Thats much money for a small batch of beer. But then again im not a brewer yet. Just gathering information before i start this hobby.
Starters can also be made from dry yeast to bump up the cell count and activate it. So No. You can also harvest from your starters and reuse yeast by making starters. Both from dry or liquid yeast. Yeast is yeast, there is no difference. A reason that people use starters for liquid and not dry so often is the price. Dry yeast is often way cheaper and stores longer. So adding two packs dry yeast is often fast and easy. Cheers and good luck. Let me know how your first brew turns out. Hope you'll learn some from my channel.
@@DrHansBrewery It took a while before I had all things bought. But now I have more than enough stuff to start brewing. First I wil use my MJ IPA kit, and after that I will go and use whole grain with the GF G40, that's sitting aside me. I made a yeast starter with MJ M44 that came with there Mangrove jack juicy IPA kit , and MJ 1.5kg malt extract. Starting gravity 1.047 and withing 2 days its reading 1.030 at 21 degrees Celsius. 23 liters total in a gf conical. It's going real fast. I have a tilt pro that gives me every 15 min a new reading. I will get a gravity reading from my hydrometer tomorrow just be be sure. Its going too fast.
Brülosophy has done a ton of tests with regards to pitch rate and pitch methods and the results are always the same: it makes very little difference. Rehydration of dry yeast vs pitching dry yeast directly: no discernible difference. Starter vs pitching directly: once again, no difference except the beer takes a bit longer to ferment when directly pitching. To me it makes perfect sense: how would a yeast cell know if it was pitched in a starter or in the batch? Why would there be any difference at all? All the yeast cell care about is if there is food in the immediate vicinity. If so it consumes it and then eventually splits into two cells. What makes a difference is the time it takes to dominate the wort. As brewers we want our yeast to be the one that consumes all the lovely sugars in our wort but it's inevitable that you also get some nasties from the air or your equipent that also likes to munch down on your wort. We want our own yeast to dominate and starve the intruder out so we want the fermentation to be done before the other one gets a foothold. I'm sure it would be perfectly possible to pitch a regular 10 gram satchel of dry yeast in a 1000 gallon fermenter full of wort but it would take maybe a month or so for the fermentation to start properly and during that time any bacteria or wild yeast will have a decent chance of ruining the beer. So pitch rate is somewhat important to kick off the fermentation quickly. Other than that it doesn't make any difference at all. All this talk about "yeast stress" if pitched incorrectly are simply myths.
Yes we want the yeast to dominate quick. We want the yeast to consume the oxygen quick. We want the yeast to Finnish the beer in one cycle. And depending on the flavour we want we may not want the yeast to duplicate to many times. Cheers!
Unfortunately it's not like that. When yeast reproduces in wort it must have unsaturated fatty acids and sterols to give the daughter cells for membranes functionality and fluidity. Yeast produces these compounds only at the beginning of fermentation, because oxygen is indispensable for their synthesis (and that's why we aerate the wort). It creates basically a storage which is used at every cell division. If the wort is heavily underpitched it is possible that UFAs and sterols will finish before fermentation is completed: once they are over, yeast can't reproduce anymore, and fermentation will stop, even if plenty of sugars are still available. For 5 gallons of normal gravity wort, this won't usually be an issue, even with only one packet of yeast pitched. If you have stronger worts (whit much more sugars to consume and hence more cells needed) you take a great risk of having a stuck fermentation.
Patrik Eriksson absolut, jag skulle rehydrera den i vanlig ordning! Den här ölen gjordes på en starter gjord av torrjäst ruclips.net/video/8CI1jS4UnCw/видео.html
Thay have no flasks or stir plates in jail, and not a lot of sanitation to begin with. Yet they can make alcohol... prisoners... this is why I know I can do it too =)
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This is one of the best presented tutorials I've seen on RUclips. Brewing is a craft and a science which can cause a lot of confusion for beginners. The most important thing for me was when you said that our yeast may not look like this one, it depends on the flocculation qualities of the particular strain. With brewing quite a lot of things are subjective and for the inexperienced can be very frustrating. Brilliant .
Thank you so much for the kind words. Glad that you like what I'm doing. Cheers!
My God... Only 232 upvotes? You deserve more than that, Dr. Hans.
Jason Reed Thanks Buddy!
Dr. Hans! Help! I bought a new stir plate and a 2000ml flask to start doing starters in.
Using Safale US-05 yeast. I used 225 DME and filled up to 2000ml line of water. On the stir plate I noticed lots of foam on top after about 12 hours. At 24 hours the flask actually overflowed with foam and niw my counter and stir plate smell like DME! Is it just a matter of too much fluid in a small flask? Or did my yeast propagate too much and climb out the flask? Was my stir plate mixing too fast? It does smell very yeasty. I think next time I will use a 5 liter flask like you did.
This is so important - thanks Doc! Please keep on producing these yeast videos. Some, or most infact, I have watched several times. Good stuff, and vital for good brew!
+Puokka Brewery Thanks, glad you like am. Cheers
Cells are healthiest and happiest when they're in log phase growth. If you keep a starter past that point you're pitching sub-prime yeast. Besides, your yeast are going to enter log phase growth anyways after pitching based on cell density within the volume of beer you're brewing. You might as well pitch them in top form.
The idea behind this method is that yeast can only replicate it self a certain amount per cycle. So I want the yeast to go through the whole cycle in tge starter so I can start a cycle in the fermenter. By letting the yeast go through the whole cycle you will get a lot more cells. Yes they are happier in the first phase and that's a good way to awaken your yeast. But to grow as much yeast as possible I think this method is good. Especially if I'm using an even smaller amount of yeast to start with than a normal yeast pack. By giving it 3-4days the yeast will have time to go through the whole cycle and rest and collect strength for the new cycle when fermenting the beer. And by doing this increase the cell count.
@@DrHansBrewery First off, let me say thank you for being a responsive host It is very much appreciated.. However, I think (in the absence of precise cell counts) it is poor advice to tell people to pitch unknown levels of stationary phase yeast, as you can over pitch your beer. Actively growing cultures of expanding yeast are preferred.
@@jpw9560 I am the one who should be thanking you for taking an interest in my channel and commenting. All thoughts and ideas are appreciated. When I started brewing I read a lot. Found there where much dos and don´ts all over the Internet, in books, articles etc. On my channel, I try to share what I've tested and experienced myself instead of sharing what I've read elsewhere. I have never found any evidence for that over pitching should cause an issue in the scales I am brewing. Under pitching yes, but not overpitching. I´ve of course read/heard about it. But not experienced it myself. And I've pitched a lot of yeast in various brews. A lot of people including myself a have tried adding fresh wort on top of an old yeast cake with success. And that would be major over pitching. All I can say is that I'm sharing the methods I'm using. That I've tried for myself and that's working out for me. I don't have any means to count cells. Maybe I will have some day. That, of course, would be interesting. I usually make a 1.8-2l starter for my ales. When using dry yeast I usually pitch two packs of ale yeast even if the bag says that 1 is enough. So yes I tend to "overpitch" to be on the safe side. And that produce excellent beers. So to be short ;D. My advice on my channel is based on my experiences on what makes great beers. I've had the fortune to taste a lot of homebrewed beers, both my own and others. Cheers / DrHans
Not according to John Palmer and Chris White who say "By allowing the fermentation to go to completion, these reserves (glycogen and trehalose) are built up so that, upon pitching, the yeast starts out with a steady fuel supply and a clean slate to better adapt to the new wort"
You have the best videos on tube brother!.. you definitely are a great teacher of the craft!!... oh and I just dig your personality your cool people man. I just subscribed to your channel!..💯🍻
Thanks Corey! Glad you like what I'm doing. Cheers DrHans
Great video! I just made my first starter, 24h + and looking fine. Trying the Imperial Darkness and will harvest some of it before pitching it in my stout.
I made a 2L starter in a 3L flask and it was maybe a bit optimistic, quite some foam coming out of the top lol. I guess I could´ve settled for 1.5 liter instead. Just doing 15 liter batches at the moment. Thanks again and Cheers!
Go for a 5liter one. Thanks and cheers!
Very good presentation. I have been making starters for a few years and I have been using almost exactly the same procedure. One thing I would like to add for you and your viewers, if you are doing a larger starter or using a smaller flask I use a product called Fermcap S. One drop keeps the starter wort from foaming over while boiling and also helps keep an overly active starter from foaming over while on the stir plate when it is closer to the top of the flask. Cheers.
J Gar Thanks. I've actually ordered it all ready to try out. Cheers
I started using it initially to keep the kraeusen down so I wouldn't need a blow off tube when pushing the limit on my fermenter (3 drops per gallon seemed to work best), but I found the use for starters even more useful.
J Gar Recived my bottle today. The instructions says 1drop per 5 gallon. Thats gonna be hard to follow as I intended to use it for starters. Will try a drop next time!
Hmm, that sounds very concentrated. My bottle is one ounce with an eye dropper type cap and says, "Add 2 drops per gallon at start of fermentation. KEEP REFRIGERATED."
I put a drop in my 2 L starters with no ill effects. It is just adding surface tension to the liquid. I also put a few drops in the boil kettle so I can max it out without worry of the boil over.
I do not bother adding any to the fermentation vessel, as you get (so I have read) carry over from the addition(s) mentioned earlier. This seems to be the case in my experience with minimum blow off.
Would love to see you do the experiment with or without decanting! I hear so many guys argue about the effects of both. (High esters due to starters at room temp/hop ratio thrown off/ pH, etc) Cheers
Great vid, thanks.
Two things: 1 how much yeast nutrient is safe, just a pinch, maybe 1 gram?
2: I found it easier to put the starter on the stir plate and get the magnet spinning first, then pitch the yeast into the already spinning wort :)
Don’t think it will be a problem with to much really. But I’ll use just a pinch. Half a tsp for a normal sized batch of beer.
Thanks for the video Johnny, after my last couple of disaster fermentations, I've learnt my lesson the hard way and will stop being so damm lazy with my yeast.
Great "how to"-video! I actually ordered a stirr plate a week ago, this video will help me a lot😃 thank you, Doc🍺 skål🍺
diizno skål!
Where you found one?
I just scrape the bottom of the fermentor for this yeast dough, add some water litte bit of sugar.. and thats how I have been doing my starters, and it seems to have been working quite well so far
Great!
@@DrHansBrewery Is my way inferior in any kind? whats your opinion on it?
How is it that you don't have 100K subscribers?
You Sir have one of the best Homebrew channels on RUclips. I can't believe I just found this channel.
Thank you for sharing.
Glad you found, one more step to 100k Cheers!
Great video. Have been capturing yeast so you answered a Lot of questions I had. Especially along the ratios of making the starters and at what rate would it change the OG
swamphen brewery nz Think of it more that it will charge the ABV more than OG. That wasnt that good explained from my part. Can explaine it furthermin another video!
Great video. I haven't made any yeast starters yet but this has told me all I need to know for when I start. Cheers
Beer O'Clock Brewing Great!
I found that quite interesting. Its something I've wanted to do but I'm terribly unorganised. I made a starter last weekend for a beer but it was a 24 hour job. It did seem to do the trick. I might give it a go at some point in the future. Good video mate.
+Big Banana Brewing A 24 hour job is better than no job. It will make you pitch active yeast and thats good. It's not that much job doing it my style. Just needs to be done in the week if you're planning to brew at the weekend. As I said in London that gives me a couple off days to plan my brew. Cheers!
great video! I love harvesting from the starter...makes things so easy!
Yes doesn't it, cheers!
Cracking how to video which we all should try once in a while,what’s the longest you’ve had a yeast in the fridge waiting to be used.
Steve Moulson Let me come back on that subject, need to some more experimenting!
Thank you Hans for your channel! If I put 10grams (1 pkg) of dry east into 2liter starter for 48 hours should I use it for 40liter batch of lager or it is not enough?
Adding the Starter solution will not raise the OG of the wort as the sugar in the starter has been consumed by the yeast during the growth. Nice and informative video!
Emil Svensson Good call there. I was thinking about finale ABV. That a weaker liquid won't bump a stronger. You're absolute right. Cheers!
Really great job here Hans. Love your instructional videos like this! Cheers!
great video. A few questions out of curiousity, the 10% jar will be used in a new starter for a different beer sometime? How long can that 10% jar stay in the fridge until it is going to be pitched/used in a starter? I'm just starting to use liquid yeast and i cannot get a lot of types (easily or cheaply without shipping) so to be able to reuse would be great, I just don't brew as much as i want to with young kids. Thanks
Thanks! For a very long time. How long I dont honestly dont know. But I will do some experiments on that topic for sure. Cheers!
Great videos! Funny that you list every thing in sight along with links except for the little flip top glass containers which you use to store the yeast in. Can you please tell me what size those are? Looks like between 6 and 8 ounces, or does it really matter that much when using a starter? In metric, I'm thinking that 200ml makes the most sense.
Mike Utterback Thanks they are 200ml
Really interesting, i see now how important yeaststarter are. Thanks Doctor Hans :-)
Thanks for watching!
Will adding dried yeast to boil make yeast nutrient.
@@PaulBrooke-qo3hn short answer, yes!
Cool video. I don't understand the bit about the starter increasing/decreasing the OG of the beer. The sugar in the starter has been eaten by the yeast so the starter OG is irrelevant to the beer isn't it?
Cool video! Question, how important is the gravity of your starter? Could I get away with whipping up a grain wort? I don't have any DME... Thanks!
Yes a grain wort would work just as well. Aim for somewhere 1030-1040. Not super important
Hey, very helpful video many thanks. What is the best temperature for a yeast fridge and how long will the decanted yeast last?
Thanks! I've set mine to about 4C but I'm not sure. A very long time is the best answer. If you watch my Zombie Dust clone video you'll se me using a yeast that had sat in there for 2 years. It took a little longer to start the starter though but beer turned out great.
@@DrHansBrewery Cheers, subscribed so I will be watching more of your videos, keep up the good work :)
@@SteveT__001 cheers!
Thanks for your quick reply
You're welcome, good luck with the stout!
Hi,
If I do a wheat beer starter, is it best to pour the whole starter in?
As it keeps a lot of yeast suspended.
Great RUclips channel 👍
Thanks Paul!
Best or best, I would decant if I had the time to cold crash anyway but thats just me.
Awesome video!! Just what I needed.
I just ordered my first fresh yeast and want to use it soon and just wanted to ask about the yeast nutrients. I see you add them to all your beers, what yeast nutrient is it? And will I be OK if I don't add any yeast nutrients?
You will probably be just fine without it. You could add some old yeast pack to the boil as nutrient as well. Raisins are also used as yeast nutrient and even fruit rines. I use white labs yeast nutrient. Dosent mean that they are better than anything else. Cant answer for that. Cheers!
What I don't understand is the amount you're supposed to pitch to the starter. Only the size of the starter is mentioned. What if you just added a quarter of that new yeast package? Would you get enough yeast in the end? Dumb question perhaps, but this far I have only been using dry yeast and I'm a noob!
Excellent and well detailed vid mate!
JabeerIni BrewingCo. Thanks mate, glad you liked it! Looked really tasty your RRIPA
Nice, very informative and good video! For how long time are you saving your harvested yest in your yeast fridge at the longest? Cheers!😛👍🍺
Bernelind Basement Brewery Well thats an whole Another experiment!
Why do you need to go light with the stri plate 12:51 - when you just mixed the heck out of it to begin with? Please explain this step more. thank you.
If the spinning is to fast the stir bar can be thrown off the magnets grip.
Hi dr a great video for a yeast starter
Ps would you have enough to do a ten gallon beer thanks
According to most calculators. I would do a like 3.5liter starter if I where doing that big size at 1052. Dosent mean that you can't ferment with less than that though. I just like to pitch BIG!
Hey man, great video. Just a question on using the yeast that you saved... You will make another starter from the saved yeast, then save 10% again from that second starter? And so on...?
Yes that's it!
Sweeet thanks man
Also Dr.. How long would the 10% jar of saved yeast tend to last? Thanks.
@@chrisnewman861 Also Keen for an answer on this one. Cheers
Get my free ebook at my website: bit.ly/DrHans
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@Javion Tadeo instablaster ;)
@Nathan Alfred i really appreciate your reply. I got to the site through google and im trying it out atm.
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Great video mate, very helpful
Ivan Dempsey Thanks!
Hey DrHans, how long does the mini yeast starter that you make at 20 minutes last in the fridge? Have you had any issues with further fermentation and the jars exploding?
Never had a jar explode on me so far. But I always let my starters ferment out. They will last for a very long time. How long I can bit answer. I will of course do some experiments on the topic in the future.
@@DrHansBrewery Thank you once again I appreciate the advice! I'll definitely go ahead and try this. I mostly use American Ale Yeast and if I can re-use my yeast it will cut about 20% of my cost per batch
@@L2.Lagrange Glad to be of help!
Im going to make my first starter by this method tomorrow, after you have cold crashed and decanted the wort, do you allow it to warm up to room temperature before pitching ?
Thats not super important. I do it a bit. But don't let it it sit out to long. Than its better to pitch it cold. Just put it out to reach the wort temp. If in doubt, pitch it cold.
@@DrHansBrewery Cheers for the quick response, just checked in John Palmers book as well and he says fine to pitch it cold, thanks for the confirmation. keep up the good work. :)
@@SteveT__001 thanks mate!
Hey Dr. et lite spørsmål; Er det ok å blande to stammer av samme gjær? Jeg har fersk ny gjær, og høstet gjær av samme type fra tidligere brygging. har du noen formening om det er ok å blande de to i samme gjærdunk?
Det är ok
DrHans Brewery supert! Da kør vi👍👍
I am curious how much you decant, do you calculate how many million cells you have for your next starter?
Nope don't calculate anything.
Thanks but would the same apply for dried yeast maybe I didn't take it out of my freezer for long enough what
I dont think you killed it!
Hi
Getting proper yeast is difficult for me as it requires a lot of time to get it and I have to try so i used bread yeast and dried yeast ball in my first batch to ferment wort.
If i wash the yeast that i used after the fermentation process and I wante to make Yeast Starter:
My question is
1. Does the plan succeed?
2. Does the flavor of the product change to the best, so that if the process is repeated, it will have a flavor worthy of this fatigue?
I know it's not easy but I like to try?
What do you think?
Thank you
Yes you can reuse yeast. You can also try to cultivate up brewers yeast from commercial bottles.
@@DrHansBrewery
Thank you
About harvesting yeast from commercial beer I knew that if the age of beer more than a month it means that yeast is dead, is this true?
Another question
what kind of beer you recommend for this
No that's not true. Any beer that isn't pasteurized or filtered.
@@DrHansBrewery
I live in a place that imports beer so I do not expect to find a non- filtered beer
So I have to try to do everything myself
Thank you for advice
Great I'll do it your way now cheers
Nice job Dr👍
Hapless Ginger Brew Thanks Hapless!
Good video from the doctor!
Craig Neuberger Thanks Craig!
Yeast starter newbie here: I've to do a multiple step starter(otherwise I've to do a 12.7 liters starter according to brewfather). But I never done that before, how do you decant and keep only the interesting part? What is the interesting part?
When the starter is done. Place the starter cold. The yeast will drop to the bottom. That's the interesting part. The beer on top of the yeast can be decanted. Just save some to wirl up the yeast with when its time to pitch it.
One more thing I forgot to mention dr I have been keeping my dried yeast in my freezer and a very cold one at that could that have been my problem any input would be much appreciated thanks
Yeast are very tough little critters. I have frozen starters to a solid and they survived.
Is there a reason for not using this method with Dry Yeast. Liquid yeast packs cost in NLD between €7 - €10 euro. Thats much money for a small batch of beer. But then again im not a brewer yet. Just gathering information before i start this hobby.
Starters can also be made from dry yeast to bump up the cell count and activate it. So No. You can also harvest from your starters and reuse yeast by making starters. Both from dry or liquid yeast. Yeast is yeast, there is no difference. A reason that people use starters for liquid and not dry so often is the price. Dry yeast is often way cheaper and stores longer. So adding two packs dry yeast is often fast and easy. Cheers and good luck. Let me know how your first brew turns out. Hope you'll learn some from my channel.
@@DrHansBrewery
It took a while before I had all things bought.
But now I have more than enough stuff to start brewing.
First I wil use my MJ IPA kit, and after that I will go and use whole grain with the GF G40, that's sitting aside me.
I made a yeast starter with MJ M44 that came with there Mangrove jack juicy IPA kit , and MJ 1.5kg malt extract. Starting gravity 1.047 and withing 2 days its reading 1.030 at 21 degrees Celsius. 23 liters total in a gf conical.
It's going real fast. I have a tilt pro that gives me every 15 min a new reading. I will get a gravity reading from my hydrometer tomorrow just be be sure. Its going too fast.
Cracking job cheers
Beanham Home Brew Thanks!
According to the white labs it takes 24 hours.
Yes I know, the yeast tell me otherwise though. Cheers!
I ment an oatmeal stout og of 1052 thanks
How long do you boil for?
10-15min
Brülosophy has done a ton of tests with regards to pitch rate and pitch methods and the results are always the same: it makes very little difference.
Rehydration of dry yeast vs pitching dry yeast directly: no discernible difference.
Starter vs pitching directly: once again, no difference except the beer takes a bit longer to ferment when directly pitching.
To me it makes perfect sense: how would a yeast cell know if it was pitched in a starter or in the batch? Why would there be any difference at all? All the yeast cell care about is if there is food in the immediate vicinity. If so it consumes it and then eventually splits into two cells.
What makes a difference is the time it takes to dominate the wort. As brewers we want our yeast to be the one that consumes all the lovely sugars in our wort but it's inevitable that you also get some nasties from the air or your equipent that also likes to munch down on your wort. We want our own yeast to dominate and starve the intruder out so we want the fermentation to be done before the other one gets a foothold.
I'm sure it would be perfectly possible to pitch a regular 10 gram satchel of dry yeast in a 1000 gallon fermenter full of wort but it would take maybe a month or so for the fermentation to start properly and during that time any bacteria or wild yeast will have a decent chance of ruining the beer.
So pitch rate is somewhat important to kick off the fermentation quickly. Other than that it doesn't make any difference at all. All this talk about "yeast stress" if pitched incorrectly are simply myths.
Yes we want the yeast to dominate quick. We want the yeast to consume the oxygen quick. We want the yeast to Finnish the beer in one cycle. And depending on the flavour we want we may not want the yeast to duplicate to many times. Cheers!
Unfortunately it's not like that. When yeast reproduces in wort it must have unsaturated fatty acids and sterols to give the daughter cells for membranes functionality and fluidity. Yeast produces these compounds only at the beginning of fermentation, because oxygen is indispensable for their synthesis (and that's why we aerate the wort). It creates basically a storage which is used at every cell division. If the wort is heavily underpitched it is possible that UFAs and sterols will finish before fermentation is completed: once they are over, yeast can't reproduce anymore, and fermentation will stop, even if plenty of sugars are still available. For 5 gallons of normal gravity wort, this won't usually be an issue, even with only one packet of yeast pitched. If you have stronger worts (whit much more sugars to consume and hence more cells needed) you take a great risk of having a stuck fermentation.
@@MrTravisbickle74 Thanks for your input. Cheers! 🍻
@paolo except that actual testing shows the opposite
Misstänker att detta funkar på samma sätt om man har torrjäst man vill göra en starter med?
Patrik Eriksson absolut, jag skulle rehydrera den i vanlig ordning!
Den här ölen gjordes på en starter gjord av torrjäst ruclips.net/video/8CI1jS4UnCw/видео.html
Where did you get your stirplate?
I built it
Very interesting! Cheers
Beardy Brews Sweet!
Thay have no flasks or stir plates in jail, and not a lot of sanitation to begin with. Yet they can make alcohol... prisoners... this is why I know I can do it too =)
If I was going too... make beer I mean. If alcohol it would be to make my own take on 409 CLEANER =)
Boiling water is a way to sanitse also. Or pasteurize stuff in an oven or even a dishwasher if it gets up to temp.