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Improve your home-brew by pitching large volumes of actively fermenting yeast. This simple process will dramatically reduce the "lag phase," the amount of time between pitching yeast and active fermentation. Consequently, DMS and other chemical off-flavors will be minimized. Make sterile wort directly in our heat-tolerant 1000 ml flasks. Once cool, pitch yeast into the wort and seal the flask with a stopper and an airlock. Once a frothy head has developed (usually in 1 to 3 days), pitch the active "yeast starter" into your fermenter. Active fermentation normally begins within 12 hours. Contains a 1000 ml flask, a No. 8.5 drilled rubber stopper, a bubbler airlock and one pound of dry malt extract.
Also available in a 2000 ml version.
Magnetic stir plates drastically increase cell count and activity in a yeast starter. The constant motion keeps yeast cells in constant contact with oxygen, nutrients, and food.
Two sizes of stir plates are available, depending on the volume of the starter. Both sizes have adjustable speeds from 100 to 1000 rpm and plug into a 110V outlet.
To use, prepare a starter wort, then pitch the yeast and drop in the sanitized stir bar (included). Place the flask on the stir plate, set the dial to adjust the speed of the stir bar's rotation and create a small vortex in the wort. As the starter ferments, you'll notice a higher level of yeast activity—more kraeusen, clumps of yeast, and bubbling in the airlock. Leave the starter on the stir plate until it's time to pitch the yeast.
Low-profile Magnetic Stirrer. This economical stir plate features variable 300-1800 rpm speed control with an off position. Epoxy-coated metal housing, 5.5" diameter stirring platform with a load capacity of up to 6 liters. Includes a small teflon-coated stir bar - we recommend getting a standard stir bar (#7063) if you'll be usin g this stir plate with a 2000 mL or larger flask.
Mini Magnetic Stirrer. Best used with 1000 ml flasks. ABS plastic stirring surface, adjustable speed from 100 to 1000 rmp. Includes a 25 mm Teflon-coated stir bar.
Large Magnetic Stirrer. Best used with 2000 ml flasks. 316 stainless stirring surface, adjustable speed from 100 to 800-1000 rpm. Includes a 50 mm Teflon-coated stir bar.
Replacement Stir Bars. It's always a good idea to have spares on hand in case you pour one into your fermenter along with the starter. Micro stir bar is 25mm, standard stir bar is 50mm.
Use to store yeast harvested from your fermenters or propagating for that big batch. Borosilicate glass tolerates rapid changes in temperature, making these flasks ideal for preparing yeast starters. The 500 ml is great for storing or stepping up slants or old yeast. The 1000 and 2000 ml sizes are excellent all-around yeast starter flasks. The 5000 ml is perfect for making very large starters for high-gravity beers and lagers.
For optimum fit, especially when propagating yeast in the larger flasks, we highly recommend using a foam stopper. Just boil your wort in the flask to sanitize the foam stopper. Place the flask directly on a gas stove, then move it to an ice bath to chill! Not recommended for use with electric stove elements!
500 mL - #7.5 stopper or 35-45 mm foam stopper
1000 mL - #8 stopper or 35-45 mm foam stopper
2000 mL - #9.5 stopper or 46-50 mm foam stopper
5000 mL - #9.5 stopper or 46-50 mm foam stopper
Cast iron ring coated in orange PVC stabilizes flask immersed in waterbath. 64mm ID fits most 500ml to 2000ml flasks.
These breathable foam stoppers will withstand boiling or autoclaving temperatures, making them ideal for use in preparing a yeast starter. The honeycomb structure of the foam stoppers will act is a filter for any airborne bacteria or wild yeast that might enter the flask. That's important because a lot of air is sucked into the flask while it is cooling. You can also leave the stoppers on the flask instead of a fermentation lock. Some people use foam stoppers to replace fermentation locks in their carboys, too.
The small foam stoppers are 35-45mm wide and fit our 1000 ml borosilicate glass flasks, or a glass carboy. The large stoppers are 46-50mm wide, and fit our 2000 ml borosilicate flasks.
Chlorine Dioxide Tablets. Chlorine dioxide tablets can be used to kill bacteria in the slurry when harvesting yeast for reuse, without the negative impact of an acid wash on cell health. Chlorine dioxide isn't a substitute for good sanitizing, so keep all yeast handling equipment clean!
To use, collect slurry from the fermenter, add cool sterilized water to approximately double the volume, swirl vigorously, and then allow trub to separate. Decant the top (yeast) layer into a sanitized flask, add one crushed chlorine dioxide tablet to the yeast layer, and top up with more cool sterile water to bring the volume to 1 liter. Allow to rest for several hours, then decant the clear top layer — the yeast can then be directly pitched into a new batch. Includes 20 tablets.
Diammonium Phosphate. Diammonium Phosphate stimulates yeast growth, and is a useful addition to yeast starters and wines lacking in natural nutrients, such as white wines and meads. Some winemakers add it to every fermentation. Use 1/2 to 3/4 gram per gallon.
Yeast Nutrient. Contains food grade urea and ammonium phosphate.
Wyeast Yeast Nutrient. Wyeast Labs' proprietary blend of vitamins, minerals, amino acids, nitrogen compounds, zinc, and trace elements necessary for rapid and complete fermentation. For use in yeast starters and wort to further reduce lag time, encourage consistent attenuation rates, and enhance yeast viability. Add 1/8 teaspoon per pint to starters, 1/2 teaspoon per five gallons in a batch.
White Labs Servomyces Capsules. Servomyces is a yeast nutrient that was originally developed for German brewers by Weihenstephan and the Munich University. It is proven to cut down fermentation time, increase flocculation, greatly reduce harsh sulphur notes, improve yeast health and viability, reduce levels of diacetyl at the end of primary fermentation, produce faster, more complete attenuations, increase yeast production for better harvest, and improve the quality of the finished product.
The folks at White labs have made Servomyces available to homebrewers and home winemakers by packaging it in capsules that can be used for a 5-gallon batch of beer, wine, mead or cider. Simply add a capsule 10 minutes before the end of the boil. Winemakers should open the capsule and pour the Servomyces into the must, as the capsule requires boiling to melt.
Each pack contains 6 Servomyces capsules.
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