An Added Insurance coverage: Yeast starters are one of many greatest insurances a homebrewer can do to assist their beer. The homebrew consultants are inclined to say {that a} wort that’s over 1.070 beginning gravity, a starter is greatest to incorporate with their brew day. Starters needs to be made at the least 24 hours previous to pitching the yeast.

I’ve by no means been too huge on making starters for each batch of beer I brew. I’m often brewing beers with beginning gravities of 1.070 and decrease. On the uncommon event that I’m brewing up a Russian Imperial Stout or Belgian Quad, I’ve taken the additional insurance coverage of creating a starter.

I do see the advantage of making a starter when your beginning gravity shoots nearer to 1.070 or greater. Nevertheless, I don’t make it a behavior to make a starter for beers with a gravity decrease than 1.070.

A can of Propper Yeast Starter from Omega Yeast.

One other Barrel Undertaking

I took on a small barrel challenge amongst some buddies not too long ago. Our objective was to fill our 30 gallon Koval Bourbon Barrel one final time with a clear beer. By “Clear Beer,” I imply a beer that’s not soured.

Since this would be the fourth beer that has graced this barrel, we’re considering Will probably be quickly time to funk it up a bit. We foresee of good Flanders Pink on this barrel’s future. For the final clear beer, we collectively selected an Imperial Rye Brown Ale. My love for Rye malt seems once more.

Attempting to Save a Misplaced Type

No person can persuade me that American Brown Ale receives the devotion and love that it deserves. It actually is an American basic that have to be brewed by all. That was my PSA for the American Brown Ale. I’m doing my half.

Whereas strolling round my native homebrew store, Chicago Brew Werks, I got here throughout a brand new product. Propper is a yeast starter in a can produced by the parents over at Omega Yeast. They’ve areas in St. Louis and Chicago. These guys have been holding it down within the yeast scene since 2014.

The Course of

Yeast StarterYeast Starter

A standard yeast starter is pretty easy. You measure out your dry malt extract (DME), combine it with some filtered water, and also you deliver it to a boil. After bringing your wort to a boil, you instantly start to chill it down. After cooling, pour wort in a sanitized flask and pitch your yeast. Easy proper?

Omega has taken the cooling half out of the equation. No extra having to attend to your wort to boil after which cool. With the Propper Starter, simply combine a can with some reverse osmosis, distilled or purified water.

Omega does say if you happen to determine to make use of purified water, you will have to boil it after which cool it. To maintain it easy and keep away from the boiling and cooling, I strongly counsel simply going out to the shop and shopping for reverse osmosis or distilled water.

Prepping for my Brew Day

Brewing this Imperial Rye Brown Ale was my focus since we needed to fill this barrel, as I discussed earlier. After measuring out and crushing my grain, my focus was on my starter. I gathered all of my issues I wanted to make a starter. This consists of: two packs of Darkness from Imperial Yeast, two cans of Propper Starter, two growlers, Distilled water, foil, measuring cup, funnel, and StarSan.

Yeast Starter

A number of the issues I wanted for this small challenge.

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Some extra stuff that’s wanted.

The instructions on the can point out:

Sanitize 2L flask, stir bar, prime of can, and yeast pack
Swirl and open can. Pour contents into flask
Add 16 ouncesof bottled water, distilled or boiled (and cooled) water to flask
Pitch yeast and swirl flask to combine.
Add stir bar to flask cowl with foil and blend on stir plate for 24 hours.

Since I would not have a stir plate, I simply swirled the growlers every time I stroll previous them in my kitchen. I wrapped the highest of my growlers with some sanitized foil. Total, I discovered this course of to be a lot simpler than making a conventional yeast starter. I’d undoubtedly use Propper Starter the subsequent time I brew a giant beer.


Fermentation began shortly after 12 hours of pitching.