Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Lager Yeast Pitching Rate

Reply
 
LinkBack Thread Tools
Old 05-03-2014, 12:24 PM   #1
bytor2012
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: wilmington, de
Posts: 41
Liked 1 Times on 1 Posts
Likes Given: 3

Default Lager Yeast Pitching Rate

I have this recipe for a Helles Bock that I've been wanting to make and I ran into a slight hiccup. The OG is 1.069. According to Beersmith and mrmalty.com I'm going to need 4 smack packs and a 3.5L starter. Would it be possible to get the same amount of viable cells from 1 smack pack by using a 2L starter, pitching the yeast, fermenting, cold crashing, decanting the spent wort, and repeating the process 3 or 4 times? Is this achievable or do I need to buy 3 more smack packs?

__________________
bytor2012 is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2014, 01:23 PM   #2
brewmeister13
Feedback Score: 2 reviews
Recipes 
 
Join Date: Feb 2013
Location: Tucson, Arizona
Posts: 401
Liked 23 Times on 23 Posts
Likes Given: 13

Default

Yes and no. If you grow a 2L starter and then toss all the yeast back into 2L you can actually do more harm than good. You won't be growing more yeast and you can negatively affect the fermentation characteristics of the strain. You can, however, grow a 2L starter, then split it into four separate batches and grow each of them into 2L starters and come out with roughly 548 bill cells (I'm assuming no stir plate), which should be good. I prefer brewersfriend for yeast calculation. I find it easier to see the actual numbers.

__________________
brewmeister13 is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2014, 01:43 PM   #3
sfgoat
HBT_SUPPORTER.png
Feedback Score: 3 reviews
 
sfgoat's Avatar
Recipes 
 
Join Date: May 2013
Location: Plattsmouth, Nebraska
Posts: 644
Liked 73 Times on 57 Posts
Likes Given: 31

Default

Best bet is to go to a bakery and ask for a glaze buckets. They are about 1-2 gallons, food grade and works perfectly on a stir plate. Then you can make a full size starter and the bakerys usually are happy to give them to you.

__________________
sfgoat is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2014, 02:14 PM   #4
bytor2012
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: wilmington, de
Posts: 41
Liked 1 Times on 1 Posts
Likes Given: 3

Default

Ok. According to brewersfriend, I can do a three stage propagation and reach the amount of cells required. I'm also interested in your suggestion of splitting a 2L starter into 4 separate starters. I have enough growlers (wish I had enough stir plates). Could you explain why the yeast would be healthier this way as opposed to the other?


Sent from my iPhone using Home Brew

__________________
bytor2012 is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2014, 02:54 PM   #5
sfgoat
HBT_SUPPORTER.png
Feedback Score: 3 reviews
 
sfgoat's Avatar
Recipes 
 
Join Date: May 2013
Location: Plattsmouth, Nebraska
Posts: 644
Liked 73 Times on 57 Posts
Likes Given: 31

Default

The problem with stepping up the starter that many times is that with each step there is significantly more yeast in the vessel. So by the 3rd step it fills a lot of the flask so there is less wort and with all that yeast the wort just gets devoured too quickly so the yeast doesn't even reach the propagation stage. Better to do it all at once or in several batches instead of the steps you are describing. If it was a session beer then I'd say step it but it's a bigger beer and needs more yeast propogation. This is why I use the glaze buckets for my lager starting.

__________________
sfgoat is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2014, 03:24 PM   #6
brewmeister13
Feedback Score: 2 reviews
Recipes 
 
Join Date: Feb 2013
Location: Tucson, Arizona
Posts: 401
Liked 23 Times on 23 Posts
Likes Given: 13

Default

Quote:
Originally Posted by bytor2012 View Post
Could you explain why the yeast would be healthier this way as opposed to the other?

I'm going to be lazy and let someone else do the explaining. http://www.homebrewtalk.com/f163/ste...tarter-326077/ Post #8 is the one I would suggest reading.
__________________
brewmeister13 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
Dry yeast pitching rate? moorerm04 Fermentation & Yeast 2 02-04-2013 08:28 PM
First lager: pitching rate seems insane?! slakwhere Fermentation & Yeast 53 12-25-2011 01:22 PM
Pitching rate for 10gal Lager enohcs Fermentation & Yeast 2 09-04-2011 05:02 PM
lager pitching rate Begin2Brew Fermentation & Yeast 5 03-09-2011 01:24 PM
Yeast pitching rate BOBTHEukBREWER Recipes/Ingredients 4 06-25-2008 02:27 PM