Beer sourdough bread starter Videos

+neanderthor66 I weight them out. That is only for illustrative purposes. Say someone weighs out grain at the homebrew store but then comes home. If they wanted to try to do an all grain starter, putting crushed grain in a measuring cup like that would at least get them in the ball park.

+donosborn Ok then...thanks again!

+jaucbn It is not about the temp of the water you are adding. It's about the temp that you raise the grain bed (mash) to. So by adding boiling water I'm trying to raise the temp closer to 168 F. But you don't want to go much over that for concern of the tannins you mention. Make sense? I could have just used more water to begin with and called it good but I decided to try this. Maybe next time I'll just use all 50 oz of water at once.

+Gregory Dickeson Well, it depends on how you want to store it. If you don't do anything, it will start to ferment on its own. I know some people "can" the wort and that will preserve it. I have also heard of freezing it, but I have not tried that. Just use common sense and make sure anything smells ok before you would use it. You're welcome for the vids. :)

Yeah I was thinking about pulling it from the boil kettle, so it's basically ready to use for the next time you need a starter. I should make more starters. Thanks for all your videos, appreciate all your work.

+Gregory Dickeson If you mean, can you take some wort on brew day and set it aside and ferment it with other yeast, well yes you can. I've done that once. I would think you would still want to boil it and then cool it. The problem is, if you are brewing a batch of beer, by then it's too late to make a starter for that batch. But if you were making it for some other reason, yeah it works.

+RabidMortal1 Sure does. cheers.

+donosborn right. I think that's the idea behind fast pitch. Never used it, but it got me thinkin..

+Aaron Barker I think for that to work you would have to somehow "can" it, like you suggest. If you simple take non-fermented wort and put it in the fridge, it will spoil (i..e ferment) one way or another in time. But yeah, some people do can wort, and then they can even just leave it on the pantry shelf. There are lots of ways to do this kind of stuff for sure. :) Glad you like the vid. Cheers.

Or, another (similar) alternative is to adjust so that you have an extra liter of wort post-boil that you put into a mason jar and store in your brew fridge. Then, when making a similar beer, you have targeted starters ready to grab. Brewing a Pilsner? Grab the liter of Pilsner wort from the fridge. Bring up to temp, pitch yeast and put on stir plate. Done and done, little to no extra work. (Tho, sterilization of the mason jar would prob be good too, just boil as if canning and seal the lid). Great vid DonO. Always enjoy seeing folks figuring out new ways of doing things.

+Patrick Chavez The loss surprised me in that cooler unless it is just not as well insulated as what I use for a mash tun. I put the water in first, put the lid on and let it sit a while, before adding the grain. So I do pre heat it in that way. Glad you like the vids.

I'll be sure to try that one out!