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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Re: Starter without DME ("Greg 'groggy' Lehey")
  RE: Starter without DME ("William C. Tobler")
  Re: Diacetyl, how can i get rid of it ("Keith Anderson")


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Date: Thu, 18 Oct 2007 14:01:25 +1000
From: "Greg 'groggy' Lehey" <grog at lemis.com>
Subject: Re: Starter without DME

On Tuesday, 16 October 2007 at  9:27:17 -0500, Craig S. Cottingham wrote:
> On Oct 07, 2007, at 13:39, "Michael O'Donnell" <odonnell at
> lifesci.ucsb.edu> wrote:
>
>> I'm planning to brew next weekend and have a batch of ingredients
>> on order. I ordered a single vial of yeast, planning on making a
>> starter.  But then I went looking and I have no DME to start it
>> with. I don't have a local homebrew store, so getting some isn't
>> really an option. Are there any kitchen sugars that would make an
>> acceptable starter for a pale ale?

I missed this the first time round.  I agree with Craig's comments
that sugar isn't the way to go.  What I personally use are the
homebrew kits that you can buy in any supermarket (at least in
Australia).  They're relatively cheap, a lot closer to real beer than
anything else, and the hops in the extract have never caused me any
problems.

- --
Finger grog at lemis.com for PGP public key.
See complete headers for address and phone numbers.


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Date: Thu, 18 Oct 2007 05:27:24 -0500
From: "William C. Tobler" <wctobler at comcast.net>
Subject: RE: Starter without DME

Mike, it looks like your post got caught in the mysterious October  
7th Freeze.  You have probably already brewed, but there is a product  
you can buy in the store called "Malta Goya."  It's usually in the  
hispanic section of the grocery.  It is a malt drink made from malt  
and hops.  I don't think it has any preservatives, buy you might  
check before you buy.  It is on the dark side, but they make a light  
version also.  Buy a six pack and keep it in your pantry.  Bottled  
malt, the perfect solution for making starters.  I keep some jars  
canned all the time.


Bill Tobler
Lake Jackson, TX
(1129.2, 219.9) Apparent Rennerian
Brewing Great Beer in South Texas



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Date: Thu, 18 Oct 2007 08:13:40 -0400
From: "Keith Anderson" <keithxanderson at gmail.com>
Subject: Re: Diacetyl, how can i get rid of it

On 10/16/07, steve.alexander <-s at roadrunner.com> wrote:

> Diacetyl is removed by yeast metabolism, so if the yeast is mostly
> removed or
> the temp is too cold they yeast fail to clean up their mess.   More storage
> cannot help much, assuming the yeast is mostly gone.  There are two possible
> solutions.  There are commercially available enzymes which will remove the
> diacetyl quite effectively.   Lacking these enzymes the only good
> solution is
> to re-ferment in a secondary fermentation.  That is you must add a kreusen
> addition of wort&yeast and allow it to ferment out again.  Roughly 10% more
> wort is the typical addition. (and yes - I'd perform a Ruh
> storage/diacetyl rest).
>
> Yeast actively regulate he diacetyl level, so even this modest yeast
> complement
> will clean up your beer.  Yes it's a nuisance, but FWIW the best HB lagers
> I've ever had a kreusen secondary ferment like this.
>
> -S
>
>

I just to happen to be brewing again this weekend with WY2206 and am
in the process of growing a large starter.  Thanks to all who replied,
I will add about 1/2 gallon to each 5 gallon keg and let it ferment
out at room temp.  Wondering if this is the correct amount to
carbonate also but will just vent the kegs if it isn't.

Keith


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