Shaken not stirred lager starter?

[system]

As far as I am concerned, posting anything on HBT that goes against the narrative is asking for trouble.  I am too old to waste my time fighting with trolls, strawman sockpuppets, and cult of personality fanboys.  The BN is a “for profit” organization.  I post to this forum and a couple of British brewing forums.

[system]

@hopfenundmalz

Will do a liter in a 4 liter jug to be more Metric in my process. I am an engineer!

It’s a curse, isn’t it? 

[system]

@hopfenundmalz

The next will be some 022 Essex

Where are you getting WLP022 this time of year?  I am going to open ferment next time I use that strain.  The beer that I made was not as fruity as I expected.

[system]

Also an engineer and also trying this for my 1 gal batches next time. I’ve got another baby on the way but we will see when I can brew next! Count me in on the “Shake it like Thorogood from one Bourbon, one Scotch and one Beer is my tenant” method.

[rcemech]

@rcemech

It might be practical for a 5 gallon batch, but using your 4/1 method could become troublesome for a 10 gallon plus batch.

I was referring to continuously stirring a 5-gallon batch with a stirrer and a motor.  I know very few people who would be able to shake 5 gallons of wort that vigorously.

The rabbit hole has been drilled much deeper here now and it looks like I’m gonna have to cut the belay line.

I am not attempting to make anyone’s life more difficult.  In fact, I am attempting to remove a barrier to entry and reduce the complexity of moving to liquid yeast cultures.  So many new brewers today believe that a stir plate, a stir bar, and an Erlenmeyer flask are required to produce a healthy liquid culture that many choose to stick with dry yeast.  A one U.S. gallon glass jug can often be acquired as waste that once held juice or vinegar.  Thirty-eight millimeter polyseal reusable caps can usually be had for less than a dollar each.  It does not get much lower cost than a glass jug that would have more than likely found its way into a landfill and less than a dollar for a reusable cap.  That sure beats $70.00 to $150.00 for a stir plate, a couple of dollars for a stir bar, and another $20.00 to $25.00 for a 2L Erlenmeyer flask.  A process does not get much simpler than shaking.  All one needs to do after inoculating and shaking or shaking and inoculating is to loosen to cap enough that the culture can outgas, and then wait for high krausen to appear.

What would your procedure look like for a 15 gallon batch of <1.060 beer?

Also, by going deeper down the rabbit hole" I am praising your knowledge and you’ve awoken my desire to go back and learn a lot more about yeast/yeast management. It’s a good thing!

[hopfenundmalz]

@hopfenundmalz

The next will be some 022 Essex

Where are you getting WLP022 this time of year?  I am going to open ferment next time I use that strain.  The beer that I made was not as fruity as I expected.

A brewpub that under pitches and open ferment s and top crops.

[riceral]

As far as I am concerned, posting anything on HBT that goes against the narrative is asking for trouble.  I am too old to waste my time fighting with trolls, strawman sockpuppets, and cult of personality fanboys.  The BN is a “for profit” organization. I post to this forum and a couple of British brewing forums.

And I am glad you do. I am sometimes lost in your explanations from my limited knowledge, but I am learning and trying things as I go along.

I visit other sites and take things with a healthy dose of sketpticism. I don’t post on any other site and only post here a few times.

I think we are benefiting from your thoughts and the thoughts and ideas of others who “goes against the narrative.”

[smokeymcb]

@riceral

As far as I am concerned, posting anything on HBT that goes against the narrative is asking for trouble.  I am too old to waste my time fighting with trolls, strawman sockpuppets, and cult of personality fanboys.  The BN is a “for profit” organization. I post to this forum and a couple of British brewing forums.

And I am glad you do. I am sometimes lost in your explanations from my limited knowledge, but I am learning and trying things as I go along.

I visit other sites and take things with a healthy dose of sketpticism. I don’t post on any other site and only post here a few times.

I think we are benefiting from your thoughts and the thoughts and ideas of others who “goes against the narrative.”

I agree 100%!  I am a member of a bunch of brewing forums including the big one and I have noticed that any one going against the grain will be ridiculed by everyone until one of the “big name” members agrees.  Then its treated like common knowledge there.

I haven’t been a member here long and haven’t made many posts but I’d like to throw out a big “thumbs up” to the not only very knowledgeable but also very civil, open minded brewers who populate this place.  I’ve learned a lot in my short stay and will be learning even more with my attempt at a “underpitched” (as most would tell me) lager.

Again, thanks everyone…

[69franx]

Rob, I think that the more time you spend here, the more you will like it and slowly spend a lot less time elsewhere. I never experienced issues on the other large site that I started with, but it was obvious to me as a newbie that I would learn better, faster, more here with more confidence in what I was hearing. Welcome aboard

[system]

@riceral

I think we are benefiting from your thoughts and the thoughts and ideas of others who “goes against the narrative.”

I am a lightweight in that area compared to Denny and Marshall.

[gnkrush (Pi)]

I want to try this method. I did a Vienna last weekend using my standard stir plate method. Its chugging along after 3 days at 50* but seems a little sluggish. If I were to do the same recipe again Using this method, could i grow a healthy crop using a little slurry from this sluggish batch, or should I start over using a fresh vial of WLP830?

[system]

I would just repitch the slurry straight.  No yeast culture performs its best on the initial pitch.

[beersk]

Also an engineer and also trying this for my 1 gal batches next time. I’ve got another baby on the way but we will see when I can brew next! Count me in on the “Shake it like Thorogood from one Bourbon, one Scotch and one Beer is my tenant” method.

Sent from my iPhone using Tapatalk

Off topic

You’re Derek, aren’t you? If so, what happened to your old name/account? I recognize the bit that is under your username.

On topic

Mark, it’s good to know it’s not just me that experiences a sluggish fermentation and not as good a beer from a first generation. It’s kind of annoying really.

[skatz (Stevie)]

@beersk

You’re Derek, aren’t you? If so, what happened to your old name/account? I recognize the bit that is under your username.

Dude!!! Now the FBI will need to relocate him again. Good going.

[beersk]

@beersk

You’re Derek, aren’t you? If so, what happened to your old name/account? I recognize the bit that is under your username.

Dude!!! Now the FBI will need to relocate him again. Good going.

Sh*t…what’ve I done!

[system]

@beersk

Also an engineer and also trying this for my 1 gal batches next time. I’ve got another baby on the way but we will see when I can brew next! Count me in on the “Shake it like Thorogood from one Bourbon, one Scotch and one Beer is my tenant” method.

Sent from my iPhone using Tapatalk

Off topic

You’re Derek, aren’t you? If so, what happened to your old name/account? I recognize the bit that is under your username.

I sure am. I’m not sure what happened. I had taken a little time off of researching and brewing to get my house (new baby coming) and yard in order. I tried to sign in again and it wasn’t letting me. The only thing I can think is that I fat fingered the delete account button somehow.

I’m back! Looking to get a BDSA in the bottle before the new addition to my family gets here!

[system]

@beersk

Mark, it’s good to know it’s not just me that experiences a sluggish fermentation and not as good a beer from a first generation. It’s kind of annoying really.

I never judge a yeast culture/strain by the initial pitch results.  My best beers come from the 3rd, 4th, and 5th repitches.

[beersk]

@beersk

Mark, it’s good to know it’s not just me that experiences a sluggish fermentation and not as good a beer from a first generation. It’s kind of annoying really.

I never judge a yeast culture/strain by the initial pitch results.  My best beers come from the 3rd, 4th, and 5th repitches.

Righteous. And I agree. I’m always afraid I’m not being sanitary enough when I harvest yeast, even though I’m pretty OCD about it.

Derek, welcome back.

[wort-h.o.g]

Mark-
so for 5-gal of average OG lager beer…say around 1.052-055, what size starter are you pitching at high krausen or shortly thereafter? i’d likely go around 1.030 on my starter wort…1L, 1.5L?

[a10t2]

The method is informally called “Shaken, not Stirred,” or the “James Bond Method.”

Can we call it the “Broccoli Method”? Fleming’s Bond drinks stirred gin martinis as any proper Englishman would.