Making a Yeast Starter
MAKING A STARTER
Making a starter culture to increase the quantity of yeast pitched into a particular beer is a great way to assure consistent results. If you are brewing a high gravity beer (greater than 1.065 original gravity) or a lager that will be fermented cold then you need to increase your pitch rate by pitching more packages of yeast or making a starter culture.
The Wyeast Activator Smack Pack (125 mL) is designed to directly inoculate 5 gallons (19 L) of standard ale wort (O.G. < 1.065 at 65-72 °F/ 18-22 °C). When brewing high gravity beer (O.G. >1.065) or cold fermented lagers or ales (<65 °F /18 °C) additional yeast will be required. An Activator contains approximately 100 billion cells which will deliver slightly less than 6 million cells per mL in a 5 gallon (19 L) batch of beer.
PITCH RATES:
For a determination of appropriate pitch rates please see the PITCH RATES section.
CELL GROWTH:
The two main factors associated with controlling the level of cell growth in fermentations are sterol content in cell membranes and amount of sugar available.
In most standard fermentations, the sterol content in the cultures is the limiting factor in cell growth. Sterols (See OXYGENATION section) are only synthesized during the early stages of fermentations and are diluted every time a cell buds. When sterol levels reach a certain point in the cell membrane, the cell will stop budding. If very high pitch rates are used, as is the case with most starters, the culture can exhaust the sugar source prior to depleting the sterol contents. The depletion of sugar will cause the culture to stop growing.
STARTER RECIPE:
The optimal media for cell growth and health require using a malt based media (DME) fortified with nutrients. Gravity should be kept near 1.040 (10.0 °P) and cultures should be grown at 70 °F (21 °C).
Recipe:
- 0.5 cup DME (3.5oz/ 100g)
- ½ tsp (2.2 g) Wyeast Beer Nutrient
- 1qt.(1 L) H₂O
Equipment Needed:
- Erlenmeyer flask or half gallon jug with narrow mouth
- Stopper or foam stopper
- Fermentation airlock
- Stir plate (optional)
- Stir bar (optional)
- Stainless steel pot
- Stainless steel spoon
Directions:
- Mix DME, nutrient, and water.
- Boil 20 minutes to sterilize.
- Pour into a sanitized flask or jar with loose lid or foil.
- Allow to cool to 70 °F (21 °C).
- Shake well and add yeast culture following Activator Smack Pack instructions.
- Intermittently stir/shake the flask, or place on stir plate, for 24-36 hours.
TIMING OF STARTER:
Because starters are inoculated at high cell densities, growth is usually maximized within 24-36 hours. The gravity of the starter should always be checked prior to inoculation into wort to assure proper cell growth . Cultures should either be used immediately, or refrigerated for up to 1 week before using. Cell viability will decrease rapidly if culture is left at ambient temperatures for extended time.
STIRRING AND O₂:
Agitation aids in removing inhibitive CO₂ from suspension as well as possibly adding small amounts of oxygen. Stirring or shaking the starter periodically or using a stir plate will improve cell growth. The use of stir plates has been shown to increase cell growth 25-50% over a non-stirred starter.
Small additions of oxygen periodically throughout the growth of a starter will replenish sterols and improve cell yield.
Caution: It is important to understand that creating a starter can increase the risk of contamination by undesirable organisms. Small levels of contamination can multiply to unacceptable levels, causing undesirable effects on the finished product.
All Grain Wort Media
Even though some extra work may be needed, a starter can also be made from malted barley.
Directions:
- Mash at 149 °F (65 °C)
- Boil the collected wort for 60 minutes
- no hop addition during boiling
- Remove trub
- Cool to 50 °F (10 °C)
- Pitch the slurry yeast from the Activator Smack Pack