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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > how much yeast for starter
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Old 05-03-2013, 09:13 PM   #1
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Default how much yeast for starter

So i recently washed yeast for the first time and ended up only getting 3 mason jars that have settled out with a thin layer of yeast on the bottom. I know I could make multiple starters to build this culture up, but I reall don't care to go through that much effort. If I'm going to make a starter, should I use more than one of the jars? (fyi, this isn't the greatest of pictures. the yeast on the bottom is nice and healthy look, despite how the pic looks.)

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Old 05-04-2013, 03:46 AM   #2
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If you can decant all the yeast and pitch into an appropriate amount of dme, then use what you have. I would suggest visiting here for details (or another suitable online yeast calculator).

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Old 05-04-2013, 07:02 PM   #3
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I think you're fine to go with a 1qt starter(with stirplate) or 1.5qt starter(without stirplate) just from eyeballing your yeast count. For comparison sake, here's a before and after of a starter I did from a batch of washed US-05. The 1qt jar on the left is the volume of yeast I started with, the 2qt jar on the right is what I ended up with. Final cell count calculated at roughly 280b, plenty for pitching.

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Old 05-04-2013, 10:19 PM   #4
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is there a count on how the cell count going into a starter? I've only ever made starters from WLP vials, never from washed yeast. Say i'm shooting for a starter with 180b cells (for a 1.050 wort), how many cells need to go into that 1L starter.

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Old 05-05-2013, 01:35 AM   #5
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In general, your starter volume is more important than your starting cell count. So long as you keep the yeast in suspension(if you don't have a stirplate, just give the vessel a good shake every couple of hours), they'll continue to reproduce until they have the right numbers to process the sugars around them. If your starting count is a bit low, it might take an extra day or so to get to your ideal number, but it will still get there. For 150-200b pitching rates, a 1L starter is probably about right just to be on the safe side.

So long as you've got at least 10mL(about an 1/8th of an inch in a 1quart mason jar) of yeast solids on the bottom of your storage vessel, you've got plenty of washed yeast to make a 1L starter.

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Old 05-05-2013, 01:55 AM   #6
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is there a count on how the cell count going into a starter? I've only ever made starters from WLP vials, never from washed yeast. Say i'm shooting for a starter with 180b cells (for a 1.050 wort), how many cells need to go into that 1L starter.
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Calculators like MrMalty and YeastCalc will work all that out for you and it depends on the AGE of the yeast.
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