Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Mr. Malty question...lagers

Reply
 
LinkBack Thread Tools
Old 03-14-2010, 07:19 PM   #1
Q2XL
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Eastpointe, Michigan
Posts: 514
Liked 3 Times on 3 Posts
Likes Given: 2

Default Mr. Malty question...lagers

I am going to be getting a starter going today for an Oktoberfest that I will be brewing shortly. According to Mr. Malty it says that I should be using 2 vials of yeast and then make a 3.73 quart starter.

I have Malty set for the fewest yeast packs(vials) as possible and it still reads 2 vials. I am not going to buy 2 vials so my question is this.... Instead of making a 3.73 qt. starter should I just bump that up to about a 6 qt. starter?

__________________
Q2XL is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2010, 07:25 PM   #2
philrose
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Seattle, WA
Posts: 1,423
Liked 12 Times on 9 Posts
Likes Given: 21

Default

did you set your preference to lager fermentation?

__________________
In process-
Kegged-
Last bit of Sparkling Mead
Planning- Witbier

@philthebrewer
philrose is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2010, 08:24 PM   #3
Q2XL
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Eastpointe, Michigan
Posts: 514
Liked 3 Times on 3 Posts
Likes Given: 2

Default

Quote:
Originally Posted by philrose View Post
did you set your preference to lager fermentation?
Yep, everything is set. Lager, age of yeast, volume, gravity, stirplate etc.
__________________
Q2XL is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2010, 09:11 PM   #4
philrose
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Seattle, WA
Posts: 1,423
Liked 12 Times on 9 Posts
Likes Given: 21

Default

then I'd go with it, stepping up the starter one extra time as you had mentioned (had to re read op, whoops)

__________________
In process-
Kegged-
Last bit of Sparkling Mead
Planning- Witbier

@philthebrewer
philrose is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2010, 11:44 AM   #5
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Ridley Park, PA
Posts: 1,142
Liked 18 Times on 17 Posts

Default

You could do a two step starter. 1 vial into 1 Liter, let it finish and chill for 2 days and decant. Add another ~2.87 liters, let it finish, chill it, decant and pitch. That'll get you 523 billion cells which I think is close to what you need without knowing what numbers you are using.

__________________

Next: Oktoberfest v5
Fermenting: Conan DIPA, 1830's English Mild @ Earth - Bread + Brewery, Dopplebock, Cider, Rye Berliner Weisse, Barrel Fermented Dreg Lambic, Brett Trois Helles, Sauerkraut Fermented Gose, Carrot Blossom Cedar Mead
Drinking: Tropicale Thunder v2, Lambic, Brett Trois IPA, Brett Blonde, Kriek, Saison, Sour Blonde, RIS v1 & v2, Barleywine
Barrel aged: RIS, Rye Barleywine, Tripel

dstar26t is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2010, 11:56 AM   #6
SpanishCastleAle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Central Florida
Posts: 4,384
Liked 29 Times on 29 Posts

Default

I think it has to do with tempering yeast health with cell mass. The calculator doesn't 'allow' you to use too few vials and too big of a starter because it's too much to expect of an intial yeast count to multiply up to such a large final cell count and still be healthy. If, for example, you start with a ~70% viable yeast vial (so ~70 billion cells) and you need 475 billion cells for your lager then you are expecting the yeast to increase it's cell mass by over 6.5x in one starter. The yeast just won't be healthy after all that work. EDIT: And they will often run out of nutrients before they even reach such lofty goals anyway.

The Fourteen Essential Questions about Yeast Starters article explains why it's not good to make starters that are too small (keep this in mind whenever you plan to step up because that second step may be too small, also detrimental to yeast health) but doesn't really say why too big is bad. So I'm speculating but that's my guess.

__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

Last edited by SpanishCastleAle; 03-15-2010 at 03:04 PM.
SpanishCastleAle 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
Mr. Malty pitch rate question ChuckinWA General Beer Discussion 7 12-31-2009 03:52 AM
Mr. Malty starter question? Tilldeath Beginners Beer Brewing Forum 3 10-26-2009 11:52 AM
Mr. Malty Yeast Pitching Calculator question Lenny2884 General Techniques 7 03-02-2009 11:58 PM
Mr. Malty pitching calc- Noob question! Thumper Beginners Beer Brewing Forum 3 01-15-2009 01:11 PM
Question about Mr Malty Calc BrooZer General Techniques 9 01-20-2008 06:28 PM