Yeast harvesting from a starter the Brulosophy overbuild method. Save money making a yeast starter.

[@rfox2014]

The best front to back video on stsrters i’ve seen. Cheers

[@Brandon-jw5cv]

Thanks so much for this. By far the most in depth and easiest to follow instructions on how and why to do this. Thanks again!

[@j.s.2545]

Great Vid! anyone else get nervous how he was handling that flask? ha scary!

[@neileyre6019]

A useful bit of info. 1ml of water weighs 1 gram. So 1000ml of water =1 liter…weighs 1000g=1 kilo. Metric…all the way!

[@davidforrest4059]

The magnetic stirrer is typically used on a magnetic oscillator which makes it spin around, mixing the contents of the container. It's common in labs. It does NOT prevent a body of water from becoming super-heated. Super-heating happens because an undisturbed meniscus of water has more tensile strength than the energy of heated water below has to break it, even when that water is above 100ºC. Thus when the meniscus is finally broken, the super-heated water beneath will try to vaporise instantly and you get flying water. You can overcome this in two ways: 1) simply swirl the water occasionally to break the surface or 2) put something in the water that breaks the surface, like a chopstick.

[@homebrewrepublic8001]

Thanks for the clarification. Next time I will throw in a chopstick before I move it off the stove.

[@cwallace2090]

Great video! Enjoyed your presentation and all the information too! Will be using this going forward. Thank you!

[@benconnect1]

great video - i'm thinking of trying this for the first time soon.

[@BaldsmanBrewing]

Wow. Incredible editing and production quality. New subscriber for sure. I’m also beginning to get into homebrew video-making. Cheers.

[@tmarkk99]

Enjoyed this method. I do a similar process. Keeps the nice fresh clean yeast away from all the trube and hops debris. The overbuild method. I also premake all my starter wort and pressure can it for about a 6month supply. Saves a lot of time. Makes it quick to make a starter. Love your videos. Love to see more!!

[@scottcoombe9979]

Much appreciated. I always have done my starters all in the flask and I have to babysit it really closely. I am going to try this next time

[@tman9338]

Luv your low cost simple explanation. Can’t wait to make starters!!!

[@bhhacker]

Thank you for the great video. How long have you kept starters in the fridge? can it be done more long term or is it a use it quickly kind of thing?

[@homebrewrepublic8001]

I find it to preform the same as commercial yeast. It looses viability with time, but it is good to go for 6 months or so. Thanks for the questions.

[@christianingemannbrandt1231]

A super informativ video.. Thank you for that... Happy brewing to you from denmark

[@liquidgold2735]

I've watched many videos on doing yeast starters and overbuilding, I enjoyed this one the most. I would recommend taking the foil off to put the laser thermometer into the actual wort to take the temperature inside the flask, the outside temp can be much different than the inside temp.

[@homebrewrepublic8001]

Liquid Gold Thanks. I will try that next time to see if there is a difference.

[@muppix]

Quick heads-up regarding IR thermometers: they’re not known for their accuracy when pointed at reflective surfaces, such as glass, liquid, or tin foil. If you want absolute accuracy you’re better off using a regular sanitised thermometer directly in the liquid.

[@erlebnis-raubfischangeln9163]

Great explanation, thank you very much!

[@itsgeekhead]

good informative video. you should make more of these.

[@juneolomo41]

Knowledgeable. Thanks!!!

[@AldoChinen1975]

excellent video.. congrats! a question: how long does the starter is viable on the fridge? thanks!

[@ll3174]

Could the left over yeast from a primary wine be put in a small mason jar with sugar & water with a cloth lid become vinegar?

[@abraaocoelho2835]

Excelent video! Thanks for helping

[@fugitive086]

Great video! Question - how do you know how much harvested yeast to pitch?

[@homebrewrepublic8001]

On the homebrew side it is really an educated guess. I’ve relied on what has worked for others and what has worked for me, good notes and loads of batches. On the pro Brewer side you use a microscope.

[@curtbusch1428]

@@homebrewrepublic8001 Well, I kinda had the same question. 'Roughly' how much? What do you start with, in terms of liquid or dry? One 'packet' (or little bottle, in your case above), that would normally do 5 gallons. Or double it? Or, in another way of looking at it; how much would that little bottle pitch if you were to use it straight, directly into your wort - without first starting a culture?

[@JohnnyReverse]

Im sure every strain is different, but how many generations are you typically gettting out of them?

[@extendedp1]

Thanks for the video. I haven’t brewed anything yet, just watching videos to learn atm. I had a question though. What was that thick layer of debris on the bottom of your wort? It looked like trub from a ferment, but you hadn’t even started fermenting, correct? Thanks. Good video.

[@homebrewrepublic8001]

Yeast will continue to reproduce when oxygen is present. The constant spinning from the stir plate creates oxygen. After it settles and is cool that is a yeast cake on the bottom. Dormant live yeast. There are rumors that 100 mL is equal to a 100 billion cell count. I currently do not have a way of measuring or knowing what the cell count is.

[@insomniazemun]

mate, what is DME? thanks!

[@curtbusch1428]

Dry Malt Extract. When I'm just talking privately to someone, I just say "dry malt", not D M E. 2 syllables. Alternatively; LME is short for Liquid Malt Extract. I just say 'syrup'. Again, only two syllables. And anyone will know what you're talking about, unless they're playing with you. Which is really annoying.

[@MrThurobrand]

Why would you add more DME if the water is going to evaporate? You don't add extra grain to your recipe due to boiloff. If it going to evaporate then it will go to your target volume. If you add extra DME to compensate for the extra water then that DME becomes extra when the water is no longer there.

[@sevillana001]

Great video. For how long do you keep your harvested yeast in the fridge before re-using?

[@homebrewrepublic8001]

It is best used fresh. It can still preform well after a couple of months in the fridge. It loses viability as it ages.

[@wesnoble510]

When pitching the entire starter I have had some detectable DMS in the final beer. I guess from the short boil of the dme starter wort. Problem solved when decanting the supernatant.

[@gileus1]

A pro tip through a silica gel pack in the bag of dme one from a pill bottle works great just not one from a beef jerky pack I know that's common sense but there is a severe lack going around and someone will do it.

[@EmilGustavssonUp]

Awesome channel! Beginner question. What is the starter used for here vs the smaller jars? Is the idea that the starter can be used to build even more generations of yeast or? :) Thank you!!

[@smaster15]

Yep, the starter would be used for future brews. The ones he labeled A and B (smaller jars of yeast) are for his next brew.

[@curtbusch1428]

@@smaster15 Yes, but why - in the other method - are all the jars poured in anyway? It seems like such a waste for such a small batch. I understand a ten gallon or more. But that amount looks like it would slam like 3 five gallon batches easily. I must b missing something simple.

[@smaster15]

@@curtbusch1428 I'm not sure I fully understand your confusion or question. What other method? Do you mean why is he pitching all of the yeast in jars A and B into his next 5gal brew? If this is the question, the answer is in the title of the video-he overbuilt the starter so that there's much more yeast than necessary. You can look up why brewers overbuild starters, you don't need me explaining that also to you. I'd personally recommend it, if for anything but the speed of brewing-fermentation speeds up drastically with overbuilt starters compared to pitching straight from the commercial packet.

[@SchusterJames]

Doesn't the supernatant have alcohol in it?

[@homebrewrepublic8001]

Yes it does. It is essentially beer around 4% ABV. It just doesn’t taste very good. The constant movement creates oxygen which helps yeast grow but makes beer taste bad.

[@DynamicAlex]

Good work dude... Anyway, you can not measure a temperature using an IR Thermometer on a shiny or reflecting surface... It may reflect IR rays from the environment and falsify your readings... I usually place a matt surface, like a piece of matt adhesive tape on flasks or even steel fermenters, and then measure the temperature with the IR thermometer pointing to that area...

[@sailaway8244]

Don't see the point of messing around with thermometers..... simply leave the hot liquid overnight to attain room temperature

[@this_is_stupid-x3b]

This guy has an uncanny resemblance to Daniel Plainviews assumed "brother" in There Will be Blood....

[@dar6095]

What was the name of the farm next to the hill house ? Boom !

[@GoranSvettlund]

no nutrients?? total noob here btw

[@АлексейАлёхин-ц8х]

Сладкие газированные напитки с их пустыми калориями не просто бесполезны для здоровья, а приближают смерть. Они так же опасны, как бекон, копчёная колбаса, ветчина и сосиски.

[@gabrielfusaru1211]

great tutorial clip except your faces! why many of you can't talk normally?

[@dar6095]

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