The Frugal Yeastmaster
Parallel culturing allows you to create a six pack of yeast starters
February, 1996So you're sold on the idea of using liquid yeast but you're too cheap....er, frugal to pop for the full price every time you brew. But you're not quite ready to go whole hog with agar, slants and inoculation loops. Give this procedure a shot. It's called parallel culturing and it allows you to create a six pack of yeast starters from a single package of liquid yeast. Hey, this is cheaper than using dry yeast! We picked up this suggestion from Rick Cavasin in a posting in the America Online Homebrewing section.
You will need:
1 - package of liquid yeast (Wyeast, Brewtek, etc.)
1-1/2 - cup Dry Malt Extract
1 - One gallon glass jug with rubber stopper and airlock to fit.
1 - Funnel
6 - clean beer bottles and caps
Sanitizing solution (Bleach, 200 proof ethanol or iodophor)
Step One: Pop the yeast package and let it work according to the directions, usually 24 hours before you are set to do the next step.
Step Two: Prepare a half gallon of starter wort by adding the dry malt extract to hot water and bringing it to a gentle boil for 10-15 minutes. Remove from heat and cover. Let cool to 80-degrees F.
Step Three: Thoroughly sanitize gallon jug, stopper, airlock and funnel. Rinse if needed (if you use bleach, that is.)
Step Four: Using the funnel, pour the package of yeast into the gallon jug, followed by the cooled starter wort. Attach stopper and airlock, agitate, and allow to ferment at approximately 70-degrees until all signs of fermentation cease.
Step Five: Sanitize your 6 beer bottles. Thoroughly agitate the gallon jug to get all the yeast sediment in suspension and carefully fill your bottles using the sanitized funnel and cap. Store these starters in refrigerator. They should keep up to six months.
Step Six: Two days before brewing, prepare another starter (see Step Two) and after sanitizing the outside of the bottle, pour your yeast solution into the jug of wort. Cap with airlock, agitate, maintain a steady temperature of 70-degrees F. and it should be ready to pitch in two days.
Sanitation is especially critical when handling yeast starters. Extra care at this stage will reward you with better beer down the line. If the first couple of batches turn out well, you might consider making another generation of starters from one of your remaining samples. Then you'll really be frugal!
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