Making a big yeast starter - Page 4

bctdi · 12-15-2010, 06:17 PM

Quote:

Originally Posted by dstar26t

What size batch and what yeast are you going to use?

It's a 5 gal batch, and using high gravity trappist yeast..... It'll be a tripel

**samc** · 12-15-2010, 09:19 PM

Quote:

Originally Posted by bctdi

Just a question here, I`m getting ready to do a 1.076 beer.Would it be ok to just do a 3 quart starter right from the beginning instead of stepping up?I`m not sure of the benefit of stepping up vs just doing a big starter

.I have never stepped up a starter, but was looking into doing so, but I want to try to avoid that if possible to reduce to chances of infection.Can anyone shed some light on this for me?

That's the way I do it. I've been using one White Labs vial and making 4L starters in one shot for 10 gallon batches. A small amount of yeast nutrient, stir plate and I get a furiously fermenting starter which I decant and pitch.

**dstar26t** · 12-15-2010, 11:37 PM

For Belgians, I use 1 million cells per mL per degree plato, which is not what mrmalty recommends for ales, closer to what it calculates for hybrids. I read somewhere that one or some Belgian breweries pitch that rate and I tried it and liked the results.

longke · 12-16-2010, 03:00 PM

I'd suggest using a foam stopper on that erlenmeyer to let more oxygen in.

**dstar26t** · 12-23-2010, 11:46 AM

Got a 7L starter going for a BDS with 4 packs of Wyeast 3787. That krausen formed even with the recommended dosage of fermcap-s.