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Home Brew Forums > Home Brewing Beer > General Techniques > Do i need a starter?
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Old 12-07-2007, 08:57 PM   #1
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Default Do i need a starter?

Am brewing my first lager in just 24 hours. A Pilsner Urquell clone with an OG of 1.050.
using White LAbs Liquid yeast WLP802 Czeck Budojuvice lager yeast. Do i need to make a starter, and if so, is there enough time to bother if i am brewing in 24 hours?

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Old 12-07-2007, 09:06 PM   #2
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Starters are not necessarily needed unless you are doing a big brew.

Are they a good idea? I say yes, for a couple reason:
Better yeast count
Positively know your yeast are ready for work.

You can make them the night before and they will be ready for action by pitching time.

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Old 12-07-2007, 09:21 PM   #3
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24 hours is a little short but better than nothing. While it is true that you don't need a starter, it is highly recommended for all liquid yeast and for lagers in particular. Since lagers are fermented cold, the desirable pitching rate is higher than it is for ales. Using a started will reduce your lag time and help ensure a healthy fermentation.

I'd say go ahead and make a starter, it will help get your yeast off to a good start. In the future, I'd make the starter at least 48 hours in advance.

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Old 12-07-2007, 09:26 PM   #4
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Dont know about vials but I always make them for smak packs. Took one strain of yeast that I did 5 days to start fermenting in my starter. Would have been one heck of a long time to leave my wort in the primary before getting activity.

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Old 12-07-2007, 09:32 PM   #5
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I always use vials and always make starters the night before. I think the longest I have had is 10 hours for airlock activity, average is about 5 hours.

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Old 12-07-2007, 10:54 PM   #6
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Ok, i made the starter. Do i keep it around 70-75f like i do for Ale Starters?

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Old 12-08-2007, 12:40 AM   #7
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At this point you need to grow as much yeast as you can. You'll be severly, in my humble opinion, underpitching this lager. Especially if you are doing it right and pitching lager fermenting temperture yeast into lager fermentation temperture wort.
At the very least, I would do as you say and start your starter at 70f.

But if it were me then i'd try to postpone my brewing until I had enough healthy yeast to properly ferment by growing the starter or just pitch enough dry lager yeast to do the job.

Good luck

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Old 12-08-2007, 04:19 AM   #8
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boo boo is right...this is a lager we're talking about, not an ale...you need a hearty population of yeast. I usually see lager starters of 2quarts, or more.

and I believe you keep it cooler, more lager temperature range as to avoid stressing the yeast, and because you want your starter at the same temp as your wort at pitching time.

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Old 12-08-2007, 05:14 AM   #9
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Quote:
Originally Posted by malkore
boo boo is right...this is a lager we're talking about, not an ale...you need a hearty population of yeast. I usually see lager starters of 2quarts, or more.

and I believe you keep it cooler, more lager temperature range as to avoid stressing the yeast, and because you want your starter at the same temp as your wort at pitching time.
Ok...so if not much is hppening by tomorrow at pitching time, should i chuck the starter and instead just rehydrate and pitch the two 11g packets of dry saflager s23 that i have?
Or pitch the liquid starter AND a packet of saflager s23? Or.....??
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Old 12-08-2007, 05:39 AM   #10
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Quote:
Originally Posted by GaryA
Starters are not necessarily needed unless you are doing a big brew.

Are they a good idea? I say yes, for a couple reason:
Better yeast count
Positively know your yeast are ready for work.

You can make them the night before and they will be ready for action by pitching time.
It's a lager, dude. He NEEDS a starter. A HUGE one.
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