Post Number: 79
Posted From: 22.214.171.124
|Posted on Tuesday, January 03, 2006 - 04:36 am: ||
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?
Post Number: 262
Posted From: 126.96.36.199
|Posted on Tuesday, January 03, 2006 - 05:27 am: ||
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
Post Number: 59
Posted From: 188.8.131.52
|Posted on Tuesday, January 03, 2006 - 05:57 am: ||
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.
Post Number: 342
Posted From: 184.108.40.206
|Posted on Tuesday, January 03, 2006 - 07:18 am: ||
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.
Post Number: 272
Posted From: 220.127.116.11
|Posted on Tuesday, January 03, 2006 - 12:59 pm: ||
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.
Post Number: 5308
Posted From: 18.104.22.168
|Posted on Tuesday, January 03, 2006 - 05:12 pm: ||
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.
Post Number: 188
Posted From: 22.214.171.124
|Posted on Tuesday, January 03, 2006 - 07:56 pm: ||
I do 15 min with extract starter. No problems that I know of. Anyone do 13 or 17 min?
Post Number: 581
Posted From: 126.96.36.199
|Posted on Wednesday, January 04, 2006 - 12:17 am: ||
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.
Post Number: 121
Posted From: 188.8.131.52
|Posted on Wednesday, January 04, 2006 - 12:24 am: ||
Grahams explanation works for me. 10 minutes and I also don't worry about the lip of the pot.
Post Number: 2
Posted From: 184.108.40.206
|Posted on Wednesday, January 04, 2006 - 01:34 am: ||
I do 8 minutes...no problems here
Post Number: 259
Posted From: 220.127.116.11
|Posted on Wednesday, January 04, 2006 - 02:40 am: ||
8-10 minutes here. Any more seems like a waste.
Post Number: 115
Posted From: 18.104.22.168
|Posted on Wednesday, January 04, 2006 - 01:08 pm: ||
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)
Post Number: 60
Posted From: 22.214.171.124
|Posted on Wednesday, January 04, 2006 - 05:13 pm: ||
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.