Yeast starter - how much hops to use?

[TimL]

I read somewhere that when making a yeast starter you should add some hops due to their ability to suppress bacterial growth.

Just wondering, if I'm trying to double up a vial and creating the typical (500ml?) starter, how many hop pellets should I add to the starter? I can figure out the math but I don't have a digital scale to weigh my drugs on since the last raid.

On an unrelated note- If anyone can tell me why my Compaq (pos) computer dies when I try to put Windows XP on it, fire away. I'm about two attempts away from grabbing the hookah...

[bub]

Hops aren't necessary.. but if you really feel like doing it use 2 pellets
BUB

[TimL]

thanks brah!

[Push Eject]

Tim, how long are you fermenting your starters?

Push Eject

[jamilz]

Don't use any hops in your starters. If you're concerned about needing hops for their antibacterial properties, then you probably shouldn't be making starters.

Some hop compounds do tend to stick to the yeast, so the yeast are better off without the hops.

[TimL]

I'm not worthy!

I will not hop my starter from here on out.

[Homegrown Hops]

Some hop compounds do tend to stick to the yeast, so the yeast are better off without the hops.

Cool trivia Jamil, what compunds might these be?

HH

[jamilz]

Mainly the isomerized hop bitter acids. Isohumulones mainly.

Do a search for debittered yeast. A lot of interesting information of the impact of isohumulones on viability.