doing a starter with pilsner DME

boobookittyfuk

Does anyone know if doing a starter with pilsner DME is a bad idea because of the DMS that is associated with pilsner malt?suck it

Pierre-le-Grand

I wouldn't think it a problem with such small quantities.  DMS is usually a problem only if you cool it slowly after the boil.  
I wouldn't worry about it at all.  If you do worry, just decant.BEER:  The cause and solution to all life's problems.

Pseudolus

Not an issue at all.  I'd expect that the DMS (and SMM, for that matter) is totally driven off in the DME-ifying process.

boobookittyfuk

I am going to be making the starter in a 2L erylenmeyer.  I wouldn't ever decan't off yeast...i want as much yeast as possible.  I'm going to make these little fuckers chew their way through a 1.100 OG wort.  Why you ask??? because i am king...

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Anyway, i guess that my question could have been answered by pseudolus in that DMS is removed in the process of making the extract.  But, part of me wants to doubt it (for example: until someone with a phD in thermophysics can explain to me.... i will not believe in hot side airation!).  When they make DME, they don't boil it, they heat it up in a vacuum to "boil it" which reduces it in volume and concentrates it.suck it

Pseudolus

If you're going to be pitching yeast into a batch of 1.100 wort and not decanting, then you're either going to be pitching a whole lot of starter beer into your batch or you're going to be seriously underpitching.  If you plan ahead - make your starter and step it up well in advance of your brew day - then you have plenty of time to chill it down so that virtually all of the yeast flocculates out.  Then you can decant off the not-so-tasty starter beer and pitch the almost-all-the-yeast-and-close-to-none-of-the-starter-beer that remains.

boobookittyfuk

this is going to be a belgian beer....i've had great success not making starters for belgian strong darks....you end up with a higher ester profile without a starter.  I just want to try and increase the phenolics of the yeast and try a similar recipe that i've done before with a starter.  Since my base malt is pilsner, i thought i'd use pilsner extract for the starter.  But, i just went to LHBS and got some extra-light DME, so i'll use that.suck it

boobookittyfuk

oh...pseudolus....and i just noticed that you live in Rhode Island.  i used to live in westerly.   man RI is freaking small.  you can drive from one end to the other in 45 minues...and that is diagonally across the state.  the whole state is one area code, 401!  only 5 digits on the license plate.  yet i really miss living there.suck it

Pierre-le-Grand

Maybe you've been lucky so far, but undpitching to that extreme is something I won't risk.  For something as big as 1.100, I would probably use a whole lower-gravity batch as my "starter", and reuse the yeast from that.  Good luck with your experiment.What type of belgian are you making at 1.100?  I was thinking about brewing a 5gal batch as a starter for a tripel in the 1.075 range using Y3787 and I am assuming that on that yeast cake I would be overpitching but at 1.100 you need a lot of yeast...have you tried something like that in the past

Pseudolus

DMS won't be a worry in that small a volume.  You will be boiling it off when you boil the main wort.  If you must worry about something you may very well end up with an under attenuated beer with a starter that small.  You will need at least a 2-3 liter starter for a wort with that high an OG.  Any starter you make in a 2 liter flask will not be large enough  unless you fill it to the brim and use a stir plate and foam control drops.
Wayne
Bugeater Brewing CompanyBugeater Brewing Company
Does anyone know if doing a starter with pilsner DME is a bad idea because of the DMS that is associated with pilsner malt?suck it

boobookittyfuk

I wouldn't think it a problem with such small quantities.  DMS is usually a problem only if you cool it slowly after the boil.  
I wouldn't worry about it at all.  If you do worry, just decant.BEER:  The cause and solution to all life's problems.

Pseudolus

Not an issue at all.  I'd expect that the DMS (and SMM, for that matter) is totally driven off in the DME-ifying process.

boobookittyfuk

I am going to be making the starter in a 2L erylenmeyer.  I wouldn't ever decan't off yeast...i want as much yeast as possible.  I'm going to make these little fuckers chew their way through a 1.100 OG wort.  Why you ask??? because i am king...


Anyway, i guess that my question could have been answered by pseudolus in that DMS is removed in the process of making the extract.  But, part of me wants to doubt it (for example: until someone with a phD in thermophysics can explain to me.... i will not believe in hot side airation!).  When they make DME, they don't boil it, they heat it up in a vacuum to "boil it" which reduces it in volume and concentrates it.suck it

boobookittyfuk

If you're going to be pitching yeast into a batch of 1.100 wort and not decanting, then you're either going to be pitching a whole lot of starter beer into your batch or you're going to be seriously underpitching.  If you plan ahead - make your starter and step it up well in advance of your brew day - then you have plenty of time to chill it down so that virtually all of the yeast flocculates out.  Then you can decant off the not-so-tasty starter beer and pitch the almost-all-the-yeast-and-close-to-none-of-the-starter-beer that remains.

Pseudolus

this is going to be a belgian beer....i've had great success not making starters for belgian strong darks....you end up with a higher ester profile without a starter.  I just want to try and increase the phenolics of the yeast and try a similar recipe that i've done before with a starter.  Since my base malt is pilsner, i thought i'd use pilsner extract for the starter.  But, i just went to LHBS and got some extra-light DME, so i'll use that.suck it

boobookittyfuk

oh...pseudolus....and i just noticed that you live in Rhode Island.  i used to live in westerly.   man RI is freaking small.  you can drive from one end to the other in 45 minues...and that is diagonally across the state.  the whole state is one area code, 401!  only 5 digits on the license plate.  yet i really miss living there.suck it

boobookittyfuk

Maybe you've been lucky so far, but undpitching to that extreme is something I won't risk.  For something as big as 1.100, I would probably use a whole lower-gravity batch as my "starter", and reuse the yeast from that.  Good luck with your experiment.