Shaken, not Stirred (aka James Bond) yeast starter method

Post #1 made 6 months ago
This is the yeast starter method I have been using lately, and so far I'm very happy with the results (I haven't used my stir-plate since I first tried it):

https://www.jimsbeerkit.co.uk/forum/vie ... 12&t=70926

Interesting related posts:

A writeup on yeast by the inventor of the method: https://www.experimentalbrew.com/blogs/ ... ar-weapons
Trial by "denny" from the AHA forum: https://www.experimentalbrew.com/blogs/ ... new-tricks
Thread of the above: https://www.homebrewersassociation.org/ ... ic=24447.0
On the recommended vessel size of at least 4:1 ratio of vessel volume to starter volume: https://www.homebrewersassociation.org/ ... #msg311544
Pitching during high krausen is ideal, but not strictly required: https://www.homebrewersassociation.org/ ... #msg311489
On yeast and bacteria replication, UFA and ergosterol reserves, and other stuff: https://www.homebrewersassociation.org/ ... #msg312730
More on yeast growth: https://www.homebrewersassociation.org/ ... #msg312443
And more: https://www.homebrewersassociation.org/ ... #msg318406
On pitch rates, yeast health, and also high gravity worts: https://www.homebrewersassociation.org/ ... #msg312809
Slurries, repitching, top cropping: https://www.homebrewersassociation.org/ ... #msg313988
Pitch health vs Fermentation health, lag phase, time-to-own, quiescent cells: https://www.homebrewersassociation.org/ ... #msg314005
Pitch rates and esters: https://www.homebrewersassociation.org/ ... #msg314704
Same starter size for lagers, double for big beers (OG 1.070+): https://www.jimsbeerkit.co.uk/forum/vie ... 26#p744011
Against yeast rinsing: https://www.homebrewersassociation.org/ ... ic=19850.0
Why not store yeast outside of beer: https://www.homebrewersassociation.org/ ... #msg294664
Podcast discussing many things related to yeast starters (17:45 is the relevant part to SNS, and 15:00 for starters in general): https://www.experimentalbrew.com/podcas ... ting-right
Last edited by tizoc on 21 Feb 2019, 05:28, edited 4 times in total.
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Re: Shaken, not Stirred (aka James Bond) yeast starter method

Post #4 made 6 months ago
Yes, most of what I shared comes from a few threads. The issue is that the threads are long and the information is not organized by topics, that forces you to read the whole threads hoping to find more interesting stuff.

I already had it semi-organized already in a document I wrote (in spanish) for a friend, so I just extracted the links from there.

There was also a podcast that discussed multiple yeast starter methods, including this one, lets see if I can find that one.
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Re: Shaken, not Stirred (aka James Bond) yeast starter method

Post #6 made 5 months ago
Thanks for posting all those links! I recently came across a lot of this reading. This is the method I plan to use. I've just began making yeast starters. This will be a great all in one place reference. The developer of this method backs up his process with a lot of science. I'm particularly interested in his assertion that he makes a 1 liter starter regardless of whether it is ale or lager. I'll be testing this theory on a pilsner in a few weeks. I'll post results here. Just have to wait for my IPA to finish fermenting so I can free up the ferm chamber...
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Re: Shaken, not Stirred (aka James Bond) yeast starter method

Post #8 made 3 months ago
I've got a little question: what temperatures are appropriate for this method to work? I've seen you're from Uruguay, so it might be appropriate for what I'm looking for... The thing is that I was planning to buy one of these houses in Greece some day, first for the holidays and later to retire there, and I'd like to know how appropriate for brewing the weather is. If it's too warm, then I'll just grow grapes and make wine instead, but I'd still like to brew beer if possible...

Re: Shaken, not Stirred (aka James Bond) yeast starter method

Post #9 made 3 months ago
Hot temperature is not a problem for the starter, temperatures of > 30C are normal here during summer. But such temperatures are too high for most styles of beers and yeast.
I have a fridge that I use exclusively to keep the temperature of the fermenting wort in the range I want it. But it is not needed for the starter itself unless you happen to be in a very hot climate.

In short, what you should be worrying about is the actual beer fermentation temperature, not the starter, and you can solve that with a fridge and a temperature controller.
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