Placer Ultimate Brewing SocietyVice President Report

Beer Style CalendarMonth Style

April Schwarzbier

May Cream Ale

June Brewer’s Best (Any Style)

July California Common

August Saison

September Cascadian or Black IPA

October Belgian Dubbel and Tripel

November Spice, Herb or Vegetable

December Brewer’s Best (Any Style)

January Smoked Beers

February Kolsch

March ????

Next Meeting • PUBS BrewTech Topic:

• Fermentation

• Style of the Month Beer:• Cream Ales

Yeast Starters

What is a Yeast Starter?

A small amount of wort (unfermented beer) that is used to grow and prepare yeast to ferment a batch of beer.

Why Do I Need One?• To provide the enough healthy yeast to

successfully ferment a batch of beer.• Pitching the proper amount of healthy

yeast results in:• Reduced chance of contamination

because fermentation process starts much quicker so wild yeast and bacteria are less likely to take hold.

• Reduced off-flavors through proper yeast growth. Under and over pitching yeast can impart unwanted flavors in beer.

• Saves cost by not having to purchase additional packages of yeast.

Yeast Pitching RateRecommended Ale Yeast Cell Count per Wort Volume and

Gravity (Ale)

0

200

400

600

800

1000

1200

5 Gallons 10 Gallons 15 GallonsWort Volume

Cell C

ount

(Billi

on)

1.0301.0401.0501.0601.0701.0801.0901.1001.1101 package2 packages

1.030

1.040

1.050

1.060

1.070

1.0801.090

1.100

1.110

2 Packages

1 Package

Sources:- MrMalty.com- BeerSmith

Recommended Pitching Rate:Ale: 0.75 Million Cells / ml of WortLager: 1.50 Million Cells / ml of Wort

Yeast Pitching Rate Calculation

(Pitching Rate) x (Milliters of Wort) x (Degrees Plato of Wort) = Desired Cells

Example: 5 Gallons of 1.048 Ale

5 Gallons 18,927 ml1.048 12 Plato

(750,000) x (18,927) x (12) 170 Billion Cells

What Do I Need?Required• DME• Mixing Container• Stirrer (Egg Wisk)• * Boiling Container• * Fermenting Container• Sanitizer• Water (Starter/Chill)• A Beer of Course

* Erlenmeyer Flask Recommended

Optional• Yeast Nutrient• Ice • Scale• Stir Plate• Foam Control

How Do I Make One?

Measure out you DME

Add the Yeast Nutrient directly to the DME

How Do I Make One?Add cold water and stir

Note: amount of water is notImportant at this point

Pour mixture into boil container

How Do I Make One?Add desired amount of water (4 liters in this case)

Add Anti-Foaming Agent

How Do I Make One?

Apply Medium Heat…

and bring to boil. Boil for ~15 minutes. Note: No Foam!

How Do I Make One?While starter is boiling, prepareChilling pan by adding cold water.

If you’re using a stir plan, sanitize the stir bar.

How Do I Make One?After the 15 minute boil is done, chill theStarter by placing it in cold water.

Note: If using a Erlenmeyer cold water andwort should be the same level.

After wort cools to between 100 – 120 (mayneed to replace cold water a few times) I like to add ice to speed process along.

How Do I Make One?

Sanitize both the boil container andYeast package after starter wort isChiller (< 70F)

How Do I Make One?

Add yeast…

And Airate (shake), or place on stir plate.

When Is It Done?

Yeast growth is done within 12-24 hours. Note the color change.

Pitching the Starter/YeastWhen the yeast growth is do, you can:

• Pitch starter directly into your batch of beer (2l max. for 5G), or

• Chill the starter for a few days, so the yeast drops out, and decant the wort

off the yeast. Warm the yeast to pitching temp the before using.It’s also good to add little bit of chilled wort on brew day to getthe yeast active again.

Resources:MrMalty.com

Beersmith.comQuestions?