Zymurgy: Best Articles by Papazian Charlie

Author:Papazian, Charlie [Papazian, Charlie]
Language: eng
Format: mobi, epub
ISBN: 9780062018748
Publisher: HarperCollins
Published: 2010-10-11T21:00:00+00:00

MAKING A STARTER

Prepare a starter by adding enough malt extract to water to give a gravity of 1.040 to 1.050. Do not make higher-gravity starters, because yeast growth may be sluggish. Rinse out a bottle with boiling water. Dip the bottle cap in the boiling water to sanitize it. Boil 1 quart of the malt extract solution for 10 minutes and pour it into the hot bottle. Recap and cool to room temperature of 75 degrees F (24 degrees C).

After rehydrating for 10 minutes, add it to the quart of starter. Avoid dumping the rehydrated yeast directly into wort chilled to 45 degrees F (7 degrees C), because this can increase the number of respiratory-deficient (petite) mutants. Respiratory-deficient mutants produce high levels of diacetyl and esters. Leave the yeast in this starter a few hours or overnight before pouring it into your fermenter. Rouse or aerate the wort when the starter is added to stimulate the initial growth of yeast cells. To ensure a rapid start of fermentation, the temperature of the wort in the primary fermenter should be about 60 to 65 degrees F (15.5 to 18 degrees C) when the yeast starter is added. If a lager beer is to be made, place the fermenter in a refrigerator a few hours after the yeast starter is added.

When making a starter for a 5- or 6-gallon batch of beer, use a minimum of one 7-gram package of yeast or two 7-gram packages if you feel the yeast is old or has a low viability. If the yeast is sluggish when dumped in, using two packages or purchasing a fresh package is recommended. For larger batches of 10 gallons of beer, begin with a larger volume of starter and an additional 7-gram package of yeast.

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