Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Newb Doing Starter w/ Questions
Reply
 
LinkBack Thread Tools
Old 01-17-2013, 12:33 PM   #1
Kidagora
Mr.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Kidagora's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Indianapolis, IN
Posts: 45
Likes Given: 2

Default

Hello everyone,

This is only my second batch I'm getting into and I'm tackling a Tripel clone with OG of about 1.093. Have two wyeast Trappist smack packs and am about ready to make the starter. Couple questions...

Should I throw to smack packs in one 2 L starter? Should I do one pack in one 2L starter and pitch the other pack straight from the bag? Should I start each pack separately and then combine at pitch? What would be best to get this monster rolling?

__________________

"The idea is to remain in a state of constant departure while always arriving. It saves on introductions and goodbyes. The ride does not require explanation - just occupants."

Kidagora is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2013, 12:35 PM   #2
Kidagora
Mr.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Kidagora's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Indianapolis, IN
Posts: 45
Likes Given: 2

Default

Sorry...this post was a duplicate post of the original above that was done on my mobile phone. I can't find the option to delete this post.

__________________

Last edited by Kidagora; 01-17-2013 at 12:46 PM. Reason: This needs to be deleted. Can't find option to delete.
Kidagora is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2013, 12:46 PM   #3
HanzerBiscuit
Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Oreland, PA
Posts: 88
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Try the calculator on mrmalty - http://www.mrmalty.com/calc/calc.html

looks like it is saying that with an og of 1.093 with a stir plate and 2 packs you need 1 liter of starter and with 1 pack you would need 2.36 liters

__________________
HanzerBiscuit is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2013, 12:51 PM   #4
Kidagora
Mr.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Kidagora's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Indianapolis, IN
Posts: 45
Likes Given: 2

Default

Would 2 packs in 1 liter be too dense or take too long to start as opposed to 2 packs in 2 liters? My thinking is more wort/sugar available for more yeast and less competition for food source. Does it work like that?

__________________
Kidagora is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2013, 01:20 PM   #5
kryolla
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Reading PA
Posts: 433
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I would do 1 pack in a 2l starter

__________________
kryolla is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2013, 01:23 PM   #6
HanzerBiscuit
Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Oreland, PA
Posts: 88
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I tried your numbers on the wyeast calculators and the numbers were a little different.

if you do 2 packs in 2 liters you will end up with ~ 24mil cells/ml
if you do 2 packs in 1 liter you will end up with ~ 18mil cells/ml

wyeast recommends "A general rule of thumb is to pitch one million cells per milliliter per degree plato."

you are at ~ 22 plato so you would want about 22 mil cells/ml

if your using a stir plate you can get to 22 mil cells using 1.5 liters and 2 smack packs.

http://www.wyeastlab.com/hb_pitchrate.cfm

http://www.wyeastlab.com/hb_pitchrates.cfm

I think Mr Malty uses a default of 18mil cells which is why it said 1 liter.

You are probably better off making 2 liters and pitching when its at high krausen. As far as competition they are going to chew through everything in that starter pretty quick

__________________
HanzerBiscuit is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2013, 01:46 PM   #7
Kidagora
Mr.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Kidagora's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Indianapolis, IN
Posts: 45
Likes Given: 2

Default

Do you recommend cold crashing? Does it make a difference or should I pitch the entire starter at high krausen?

__________________
Kidagora is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2013, 01:55 PM   #8
kryolla
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Reading PA
Posts: 433
Liked 2 Times on 2 Posts
Likes Given: 1

Default

for a 2l starter put it in the fridge after the yeast is done then decant

__________________
kryolla is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 01:24 PM   #9
Kidagora
Mr.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Kidagora's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Indianapolis, IN
Posts: 45
Likes Given: 2

Default

So, I think it went well. Had a hard time telling if there was active fermentation/activity vs. particulate as the starter was stirring. Had it stirring for 18 hours and just placed it in the fridge. No krausen though. I wouldn't expect to see krausen with a stir plate would I?

So my next question is...I was planning on brewing about seven hours after placing the starter in the fridge. Is that enough time to flocculate or should I just wait till Saturday morning (24 hours). When is too soon? And is there a major difference between pouring the whole starter vs decanting? I've also heard some recommend a pint of wort to boost activity before pitching......

__________________

Last edited by Kidagora; 01-18-2013 at 01:24 PM. Reason: Mispellings
Kidagora is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2013, 01:10 AM   #10
Kidagora
Mr.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Kidagora's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Indianapolis, IN
Posts: 45
Likes Given: 2

Default

Just to finish off...

So I did a 1.5L starter with ~4.5oz LME and 2 packets of the Wyeast (3787) high gravity trappist via stir plate for 18h, cold crash in fridge for 24h, decant then warm/stir for 6h with about 50ml of wort prior to pitch. Three hours after pitching there was nothing. Nine hours after pitching there was pretty impressive activity. Sixteen hours after work, krausen was nearly at the airlock and I had to makeshift a blow off tube. >48 hours later and it's still churning something fierce. I have a feeling, all in all, it's been a successful starter with solid results.

Just started another starter for an experimental IIPA. Much thanks for the input!

__________________

Last edited by Kidagora; 01-22-2013 at 01:11 AM. Reason: Input specifics for yeast
Kidagora 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
Yeast Starter Newb Questions Homebrew4Scott Beginners Beer Brewing Forum 3 06-30-2012 01:35 AM
Some Newb Questions c0sm0nautt Beginners Beer Brewing Forum 12 10-01-2010 02:59 PM
Two newb starter questions... Ryan Fermentation & Yeast 1 01-06-2010 07:06 PM
Starter newb Q NAVET Fermentation & Yeast 2 12-14-2009 07:34 PM
Starter questions from newb bensyverson General Techniques 3 02-24-2008 04:36 AM