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Old 01-18-2008, 04:25 AM   #1
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Default Pitch volumes

I asked this question in another thread. http://www.homebrewtalk.com/showthread.php?t=41553 I would like to know what volume of yeast starter you pitch and why? Is there a point of diminishing returns or is more yeast the better? I have the ability to do 2000 ml starters and wondered if that's too much for a 5 gal batch.

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Old 01-18-2008, 04:49 AM   #2
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I always just use MrMalty's Yeast Pitching Rate Calculator™

He has the how, why and the math here if your so inclined

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Old 01-18-2008, 10:44 AM   #3
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+1 Mrmalty.com

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Old 01-18-2008, 01:27 PM   #4
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Yeah, another vote for Jamil's pitching rate calculator.

One note, though -- his recommended volumes are the 'optimal' pitching rates. I have found that you still get excellent fermentation just as long as you are generall close to his target rates. Having said this, it really is true that if you really under-pitch (or possibly over-pitch) you are putting yourself at risk of developing off-flavours in your beer, even if you get an apparently strong, vigorous fermentation.

Since I started paying close attention to my yeast pitching rates, my beer has definitely improved -- especially my higher gravity (and in some cases, very low gravity) beers.

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Old 01-18-2008, 01:29 PM   #5
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That's probably not too much. However, I recommend against pitching the entire 2L. Let your yeast settle, decant as much of the liquid as you can to still leave a workable slurry, and then pitch that slurry. Otherwise, you're just messing up your beer with the extra starter liquor.


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Old 01-18-2008, 01:35 PM   #6
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What TexLaw said. I use a 1/2gallon glass milk bottle for starters. I pitch my yeast into the starter wort a couple of days before I want to brew, let it ferment out, refrigerate it and pour off the oxygenated starter wort. That gives me a strong starter slurry without diluting my beer or introducing weird flavors from the starter.

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Old 01-18-2008, 02:08 PM   #7
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so is it detrimental to the yeast to let it ferment out and then pour a portion of the liquid off and add fresh wort the day before fermentation to get it really active again before pitching?

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Old 01-18-2008, 02:13 PM   #8
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and i should qualify that statement above, i am growing yeast up from slants not wyeast smack packs.

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