*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > 54% viability ...stepping up a starter help
Reply
 
LinkBack Thread Tools
Old 01-28-2013, 07:55 PM   #1
beerbeerbeer123
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 331
Liked 12 Times on 12 Posts
Likes Given: 12

Default 54% viability ...stepping up a starter help

I have this yeast 1388 and it has 54% viability according to mr malty's pitching calculator..I need a pretty large starter at least 5L ..So my question is what the best way to step this up and how long before brew day should i start the stepping up process?

__________________
beerbeerbeer123 is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 07:57 PM   #2
jakecpunut
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Mt. Airy "Mayberry", NC
Posts: 446
Liked 5 Times on 5 Posts
Likes Given: 2

Default

http://yeastcalc.com/ is a great tool for step starters!
__________________
http://jakecpunut.com/home-brew-deals/ <---- "Home Brew Deals"

http://YouTube.com/JakeCpuNut

http://surrywebdesign.com

Fermenting - 10 G's of Speer Beer Pale Ale

Tap # 1 - Frozen Toes IPA
Tap # 2 - Nut Brown Ale
Tap # 3 - Rye IPA
jakecpunut is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 08:01 PM   #3
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,085
Liked 657 Times on 489 Posts
Likes Given: 255

Default

yeastcalc.com is your best resource.

let a starter run 24 hours (give it 36 if you can), then 24-36 hr cold-crash in the fridge, decant, repeat all steps again by brew day. so if you go long, 36+36+36+36= 6 days.

it's certainly possibly to do it faster than that, some folks only give their starters 16 hours before cold-crashing. you could also not cold-crash the last step and pitch the whole thing.

__________________
.
What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend, wet-hopped harvest ale x 2, second runnings dark ale with vanilla
Fermenting: (nothing active)
Aging: imperial chocolate stout, sour cherry mead, oud bruin & a few other sours, acerglyn, a BDSA
sweetcell is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 08:16 PM   #4
beerbeerbeer123
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 331
Liked 12 Times on 12 Posts
Likes Given: 12

Default

Quote:
Originally Posted by jakecpunut View Post
http://yeastcalc.com/ is a great tool for step starters!
Awesome ..thanks you..it says i need to do a 1.5L starter then a 1.5L step up giving me 298 billion cells..Its says i need 290 billion cells..so i quess im in good shape and all i need is to step up once ..Thanks
__________________
beerbeerbeer123 is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 08:21 PM   #5
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,768
Liked 123 Times on 120 Posts
Likes Given: 57

Default

I have found the viability by date to be highly inaccurate on Mr. Malty and Yeast calc. You are likely closer to 75% viability.

Analysis here:
http://woodlandbrew.blogspot.com/201...viability.html

Also the viability may be fine but the vitality will be low. Don't go by a set schedule of days with old yeast. Wait for the krausen to start to fall or for half of the sugar to be consumed.

See here:
http://woodlandbrew.blogspot.com/201...ervations.html

__________________

The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

WoodlandBrew is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 09:30 PM   #6
beerbeerbeer123
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 331
Liked 12 Times on 12 Posts
Likes Given: 12

Default

OK..step one of the starter..1.5L water + 5.2 oz of DME (1.037 OG wort) chill to 62*F and pitch yeast..allow to ferment for 24-36 hours..chill for 24 hours and decant...But i have 1 question..once the wort is chilled and ready to decant should i warm it back to 62*F before adding step 2 wort? my fridge is 40*F..Would adding 62*F wort to 40*F yeast cause the yeast to struggle?..should i warm the yeast to 62*F before i decant and add new wort? srry if this is a stupid question..i just get confused sometimes never did a step up starter

__________________
beerbeerbeer123 is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 09:34 PM   #7
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,085
Liked 657 Times on 489 Posts
Likes Given: 255

Default

you want to decant while the yeast is still cold, that helps keep the yeast compacted at the bottom of your flask/jar/etc. you could i add a little wort at a time, over 15-30 mins, to slowly warm up the yeast. i sometimes do this, other times i've also pitched it all in at once and it came out just fine.

__________________
.
What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend, wet-hopped harvest ale x 2, second runnings dark ale with vanilla
Fermenting: (nothing active)
Aging: imperial chocolate stout, sour cherry mead, oud bruin & a few other sours, acerglyn, a BDSA
sweetcell is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 10:20 PM   #8
beerbeerbeer123
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 331
Liked 12 Times on 12 Posts
Likes Given: 12

Default

Quote:
Originally Posted by sweetcell View Post
you want to decant while the yeast is still cold, that helps keep the yeast compacted at the bottom of your flask/jar/etc. you could i add a little wort at a time, over 15-30 mins, to slowly warm up the yeast. i sometimes do this, other times i've also pitched it all in at once and it came out just fine.
Ok cool..thanks alot
__________________
beerbeerbeer123 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Question about a starter viability gmcastil Beginners Beer Brewing Forum 0 03-16-2012 03:21 AM
starter viability over time OHIOSTEVE Beginners Beer Brewing Forum 2 02-23-2011 12:17 PM
Determining viability of a yeast starter? badun General Beer Discussion 2 02-21-2009 02:18 PM
Yeast Starter Viability inhifistereo General Techniques 1 06-21-2008 02:47 AM
Starter viability CodeRage Beginners Beer Brewing Forum 4 10-03-2007 01:07 PM