Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Lager starter Qs

Reply
 
LinkBack Thread Tools
Old 01-20-2013, 03:57 PM   #1
bmantzey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Rome, NY
Posts: 153
Likes Given: 3

Default Lager starter Qs

I'm planning a lager this weekend that will use Wyeast 2042. I'll probably ferment it at a target of 50 degrees.

I'm planning to use a starter and I have a few questions about that. I've done starters before, but I usually winged it.

1: Should the starter be fermented at the same temp as I'm planning to ferment the brew, or does that even matter?
2: How many days before brew day should I start the starter?
3: What kind of sugar should I use? I would guess just priming sugar.
4: What volume of sugar solution should I pitch into? I've used 1/4 - 1/2 gallon before.
5: Finally, what ratio of sugar to water should I use - or what gravity (what's the quick rule of thumb here?)

Many thanks in advance!!!

__________________
bmantzey is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 04:05 PM   #2
bratrules
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: socal
Posts: 455
Liked 18 Times on 10 Posts
Likes Given: 6

Default

The size of your start depends on how viable the yeast is. Check out this page for more info on your pitching rates http://yeastcalc.com/ as for temp of a lager starter I just do it at room temp. At this point your just growing yeast there no need for cold ferment temps.

__________________

Alcohol may be man's worst enemy, but the bible says love your enemy. - Frank Sinatra

bratrules is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 04:06 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,580
Liked 4342 Times on 3157 Posts
Likes Given: 845

Default

Quote:
Originally Posted by bmantzey View Post
I'm planning a lager this weekend that will use Wyeast 2042. I'll probably ferment it at a target of 50 degrees.

I'm planning to use a starter and I have a few questions about that. I've done starters before, but I usually winged it.

1: Should the starter be fermented at the same temp as I'm planning to ferment the brew, or does that even matter?
2: How many days before brew day should I start the starter?
3: What kind of sugar should I use? I would guess just priming sugar.
4: What volume of sugar solution should I pitch into? I've used 1/4 - 1/2 gallon before.
5: Finally, what ratio of sugar to water should I use - or what gravity (what's the quick rule of thumb here?)

Many thanks in advance!!!
1. No, room temperature is fine
2. About a week, because you'll want to decant the spent wort and lager yeast takes longer to fall out. It'll take about 3 days in the fridge before you can pour off the spent wort.
3. DME. Do NOT use sugar!!!!!!
4. You'll need a huge starter for a lager, but you can probably start with 1-2 liters. Consult mrmalty.com's yeast pitching calculator (or yeastcalc.com) for specific size based on the OG of your beer.
5. You want to use DME and make a starter with an OG of 1.030-1.040. That's about 1/2 cup of DME to 2 cups of water, or if you have a scale it's 10:1. (volume:weight)
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
bmantzey Likes This 
Reply With Quote Quick reply to this message
Old 01-20-2013, 05:09 PM   #4
bmantzey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Rome, NY
Posts: 153
Likes Given: 3

Default

Okay so the term "sugar", is a bit ambiguous because sugar is exactly what the yeast wants.

When you said, "do not use sugar", is it safe to assume you meant table sugar?

The reason I ask is, I have priming sugar but no DME. Is priming sugar okay?

__________________
bmantzey is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 05:25 PM   #5
pabloj13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Durham, NC
Posts: 1,553
Liked 90 Times on 78 Posts
Likes Given: 109

Default

Quote:
Originally Posted by bmantzey View Post
Okay so the term "sugar", is a bit ambiguous because sugar is exactly what the yeast wants.

When you said, "do not use sugar", is it safe to assume you meant table sugar?

The reason I ask is, I have priming sugar but no DME. Is priming sugar okay?
No, no priming sugar, table sugar, etc. You want to get some DME.
__________________

Kegged Two Hearted, Dragonmead Final Absolution
Bottled Robust porter, Founder's Breakfast Stout, Ommegawd Hellepin, Ed Wort's Apfelwein
RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard
pabloj13 is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 05:31 PM   #6
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,580
Liked 4342 Times on 3157 Posts
Likes Given: 845

Default

Quote:
Originally Posted by pabloj13 View Post
No, no priming sugar, table sugar, etc. You want to get some DME.
Right. Either mash some grain, or use malt extract. You need malt sugars- not table sugar, corn sugar, honey, molasses, etc. Maltose, from malt, is what you want brewing yeast to eat.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 05:37 PM   #7
bmantzey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Rome, NY
Posts: 153
Likes Given: 3

Default

Awesome replies! Very helpful info here. Thanks a bunch!

I guess any DME will suffice. Does that matter at all?

__________________
bmantzey is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 05:40 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,580
Liked 4342 Times on 3157 Posts
Likes Given: 845

Default

Quote:
Originally Posted by bmantzey View Post
Awesome replies! Very helpful info here. Thanks a bunch!

I guess any DME will suffice. Does that matter at all?
No, not really, since you will be decanting off the spent wort. My preference is the lightest you can find, but it truly doesn't matter all that much.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 07:48 PM   #9
bmantzey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Rome, NY
Posts: 153
Likes Given: 3

Default

Now I'm wondering, if I pour out all of the liquid, how do I get the yeast to pour out of my starter vessel? Do I just leave a small amount of liquid so I can swirl it all together enabling me to pour it out?

The only other thing would be to boil a few cups of water to sanitize it, cool it, and then use it to rinse that yeast out. Hmmm.

__________________
bmantzey is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 07:57 PM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,580
Liked 4342 Times on 3157 Posts
Likes Given: 845

Default

Quote:
Originally Posted by bmantzey View Post
Now I'm wondering, if I pour out all of the liquid, how do I get the yeast to pour out of my starter vessel? Do I just leave a small amount of liquid so I can swirl it all together enabling me to pour it out?

The only other thing would be to boil a few cups of water to sanitize it, cool it, and then use it to rinse that yeast out. Hmmm.
You can just leave enough spent wort in the flask/jug to stir up the yeast so that it pours.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
bmantzey Likes This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lager starter *I'm a starter n00b* idigg Fermentation & Yeast 7 08-03-2012 08:13 PM
wlp838 starter activity? first lager starter... haeffnkr Fermentation & Yeast 6 07-10-2012 05:15 PM
lager yeast starter... no starter Saccharomycetaceae All Grain & Partial Mash Brewing 8 12-02-2010 02:13 PM
Lager starter...which temp to pitch starter? Q2XL Fermentation & Yeast 3 12-21-2009 03:34 PM
Can I lager my lager starter for a week or two if I want to? HangLoose Recipes/Ingredients 1 04-18-2009 12:25 AM