Quick yeast starter question

[banger]

Afternoon fellow beerphiles,

If I'm making a starter out of yeast sediment from a darker beer (such as a stout) should I be using DDME to start it off (on the assumption it will be used for a stout), or does it not really matter what type of malt is used?

Cheers,

Simon

[Kevnlis]

Doesnt matter what you use. You should pour the majority of the wort of the trub and only resuspend the yeast and pitch that.

[Chris]

Do you have any hop bits in your yeast cake at all?

[banger]

Chris,

No, will be attempting to farm the yeast from a bottle of Red Hill Imperial Stout..

[Chris]

That makes it nice and easy. Your malt type won't matter at all. Just use a ratio of 100g malt/1L water.

Your yeasties will be very happy with that.

Do you have a stopper and airlock for yeast propagation in a bottle?

[banger]

Yes i do, have done this for a couple of the Wyeast liquid yeasts worked great every time. Just thought that if I was making a dark beer, perhaps I should use a dark malt.

[Chris]

If it helps you sleep at night. Dark malt is just light malt with some additional 'roastiness.' Save money- propagate with LDM.

[KEG]

the roastiness will technically leave the yeast with less to eat.. you're only trying to build them up at this stage - a healthy diet of light malt (or dark if you want) is fine.