my stupid questions

.. can i just dump some beer in a small vessel and add some yeast and a
yeast nutrient then shake the hell out of it? and how much yeast
nutrient can be added?
do i add sugar to it? if so and how much?

what temp should the yeast starter be stored at and how long should i
let the yeast work before adding it to the must?

do i need to shake the starter yeast up before adding it to the must or
will this damage the yeast cells?

#22 [url]www.howtobrew.com[/url]
"John G" <johng5@webtv.net> wrote in message
news:4913-3F08AAF9-404@storefull-2171.public.lawson.webtv.net...[color=blue]
> my stupid questions
>
> . can i just dump some beer in a small vessel and add some yeast and a
> yeast nutrient then shake the hell out of it? and how much yeast
> nutrient can be added?
> do i add sugar to it? if so and how much?
>
> what temp should the yeast starter be stored at and how long should i
> let the yeast work before adding it to the must?
>
> do i need to shake the starter yeast up before adding it to the must or
> will this damage the yeast cells?
>
>
>[/color]

"Bob" <DiabloDriver@msn.com> wrote in message
news:IAgOa.31860$C83.2739974@newsread1.prod.itd.earthlink.net...[color=blue]
>
> There are many ways to make a yeast starter. Mine is simple, I use a 64oz
> Growler for a bottle. I take 1 qt of water and bring it to a boil, add 1
> cup of Light DME, and add about 6 hop pellets. I boil this for 10[/color]
minutes,[color=blue]
> then stick the pan in the sink in a ice/water bath to drop the temp to[/color]
about[color=blue]
> 75 deg. Dunp in the yeast, agitate and cap. I leave it on the kitchen
> counter so I can check on it occasionally. Come time to pitch I pull the
> airlock off, give it a swirl to mix it all up and dump it into the wort.
> This method has provided me with very consistent fermentation, usually
> starting within about 4-6 hours.
>
> Cheers
>[/color]

This is EXACTLY what I do for ales (except I use a 2L flask). Another
method is to let the yeast ferment out and settle. Pour off the liquid and
pitch the slurry. I am beginning to think this is a little better as I am
doing it for my lagers now (it just doesn't make sense to pitch a 1/2 gallon
+ starter into 6 gallons of wort). All the off flavor formed in the starter
will not make it into pitched wort.

Tom Veldhouse

John G wrote:[color=blue]
>
> #1bob said he adds 1cup >DME< that must be dextrose. i looked at my bag
> of dextrose corn sugar and it says >ADM<[/color]

DME is dry malt extract. Don't make a starter with corn sugar (or apple
juice, or orange juice, etc.) By making a non malt starter, the ability
of the yeast to metabolize malt sugars is severely compromised.
[color=blue]
> #2 i have >yeast-energizer< is that the same as a >yeast-starter< it
> says to use it for stuck fermentation. it contains nitrogen-potassium &
> phosphorous. can this be used as a starter[/color]

1/4 tsp. wouldn't hurt, but it probably won't do much good, either.
[color=blue]
> #3 (the slurry) can i shake the container to get the sticky thick slurry
> off the bottom before dumping into the wart or do i need to use extreme
> caution not to disturb the yeast cells[/color]

Nope, shaking is the right thing to do
\[color=blue]
> #4 thank you for your help i know these are stupid questions but they
> are things i need to know.
> thanks again....................[/color]

You never learn unless you ask. The best gravity for a starter is
1.040-1045. Anything lower doesn't provide enough sugar for the yeast
to work, any higher and the yeast will have trouble eating the sugars
and may become damaged. The best way to measure the DME is to weigh it
to account for differences in volume between brands. 1 oz. by weight of
DME to 1 cup of water will give you the correct gravity. Scale as
needed.

--------->Denny


--
Life begins at 60 - 1.060, that is.