Topics Topics Help/Instructions Help Edit Profile Profile Member List Register  
Search Last 1 | 3 | 7 Days Search Search Tree View Tree View  

Visit The Brewery's sponsor!
Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through January 09, 2006 * Starters .. how long to boil < Previous Next >

  Thread Last Poster Posts Pages Last Post
  ClosedClosed: New threads not accepted on this page        

Author Message
 

Ted Grudzinski
Junior Member
Username: Tgrudzin

Post Number: 79
Registered: 08-2003
Posted From: 67.174.25.2
Posted on Tuesday, January 03, 2006 - 04:36 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

While smacking my pack of Wyeast pitchable, (1084) I created a hole in it. So as I type this, I started a starter form dried extract. I hope 10 minutes is a long enough boil for a starter. Is it? I have had troubles with contamination so I have been using dry yeast for the past 6 batches.
So the questions I want answers to be, how long do you need to boil dried extract when making starters?
 

Steve Pierson
Intermediate Member
Username: Stevepierson

Post Number: 262
Registered: 03-2003
Posted From: 168.103.42.229
Posted on Tuesday, January 03, 2006 - 05:27 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I usually boil starters for 15 minutes. Just what I was told by experienced brewers when I started.
None of us knows more than all of us. - Bill Herzog
 

Martin Stutz
Junior Member
Username: Stillbrewing

Post Number: 59
Registered: 03-2003
Posted From: 24.202.149.35
Posted on Tuesday, January 03, 2006 - 05:57 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A couple of years ago I talked to a guy at Wyeast (I think his name was David), and he recommended a 20 minute boil when using DME- so that's what I have always done.

Martin
 

Graham Cox
Intermediate Member
Username: T2driver

Post Number: 342
Registered: 11-2004
Posted From: 68.32.248.92
Posted on Tuesday, January 03, 2006 - 07:18 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ted, when using DME, all you're really trying to accomplish is to completely dissolve it and to sanitize it. You won't get a substantial amount of hot break from it, because it's already been mashed and treated to hot temperatures during the drying process, so a prolonged boil is of questionable value. 10-15 minutes is quite sufficient, IMHO. Now, if you're making an pure extract beer, complete with hops and specialty grains, that complicates the chemistry quite a bit, but for starter purposes, I'll stick to my 10-15 minute guns.

There have been a number of articles in the recent past on this topic in various publications. BYO comes to mind; I think they did a feature comparing various extract boil strategies recently.
 

tranquil_liza
Intermediate Member
Username: Tranquil_liza

Post Number: 272
Registered: 03-2003
Posted From: 69.245.106.189
Posted on Tuesday, January 03, 2006 - 12:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

any bacterial organism that can survive a 10 minute boil is welcomed to infect my beer.

i worry more about the lip on the pot's rim where i pour out the contents. i scrub this area with 99.9% isopropyl alcohol 2 or 3 times and ignite it each time.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 5308
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Tuesday, January 03, 2006 - 05:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I do a 10 minute boil. I used to do 15-20 min., but I haven't seen any difference between that and 10, so now I save myself the extra 10 min.
LIfe begins at 60...1.060, that is.
 

Dave Aronoff
Member
Username: Daronoff

Post Number: 188
Registered: 06-2003
Posted From: 141.214.17.5
Posted on Tuesday, January 03, 2006 - 07:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I do 15 min with extract starter. No problems that I know of. Anyone do 13 or 17 min?
Thanks,
Dave
 

Mike Mayer
Advanced Member
Username: Mmayer

Post Number: 581
Registered: 12-2002
Posted From: 68.76.109.183
Posted on Wednesday, January 04, 2006 - 12:17 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

15 minutes for me, then into a kitchen sink full of ice for a quick cool. I never worry about the lip of the pot, I figure it gets too hot for anything to survive there.
 

Tony Legge
Member
Username: Boo_boo

Post Number: 121
Registered: 05-2005
Posted From: 142.162.53.243
Posted on Wednesday, January 04, 2006 - 12:24 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Grahams explanation works for me. 10 minutes and I also don't worry about the lip of the pot.
 

Bob Girolamo
New Member
Username: Brewer_bob

Post Number: 2
Registered: 02-2005
Posted From: 71.131.95.99
Posted on Wednesday, January 04, 2006 - 01:34 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I do 8 minutes...no problems here
 

MJR
Intermediate Member
Username: Mjr

Post Number: 259
Registered: 03-2003
Posted From: 71.11.140.107
Posted on Wednesday, January 04, 2006 - 02:40 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

8-10 minutes here. Any more seems like a waste.
 

dhacker
Member
Username: Dhacker

Post Number: 115
Registered: 11-2002
Posted From: 70.146.175.65
Posted on Wednesday, January 04, 2006 - 01:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

8 minutes if I'm doing a liquid yeast starter.

If I'm rehydrating dry yeast, I put 250 ml of water in a 1000ml Erlenmeyer flask with about a tablespoon of DME and nuke it in the microwave for 4 minutes. Cool it to about 80 degrees, sprinkle the yeast in, and watch it explode! (figuratively)
 

Martin Stutz
Junior Member
Username: Stillbrewing

Post Number: 60
Registered: 03-2003
Posted From: 24.202.149.35
Posted on Wednesday, January 04, 2006 - 05:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I guess I can cut it down from 20 min to 10 for my starters. I always thought 20 was the norm ! You never stop learning...

As to the lip of the pot, I agree that it probably gets hot enough to kill any nasties. It's the lip of my starter vessel (1-2 days later) that I'm concerned about. I always flame the lip before dumping into the fermenter.

Martin