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-   -   starter size and pitch day after brewing? (http://www.homebrewtalk.com/f163/starter-size-pitch-day-after-brewing-369221/)

archer75 11-21-2012 03:26 PM

starter size and pitch day after brewing?
I just got my ingredients and today works out to be a perfect brew day. Problem is I haven't made my starter.

Any issue with brewing a batch of beer today and pitching my starter tomorrow?

Also, i've used two calculators that disagree on the size of the starter. Both calculators agree on the amount of cells needed. About 246 billion but differ on the size of starter.

I'm making a 1.068og milk chocolate stout and the calculator(Mr. Malty) says, with stir plate, that I need a 1.49L starter.
Brewsmith says I need a 1.13L starter.

Yeast was manufactured on 10/31/12

Using wyeast 1084.

hopsalot 11-21-2012 03:31 PM

starter are great, I use them as much as i can, but that being said, if i have the time and the ingredients nothing will hold me back from brewing. Sure its not as ideal, but a slap pack has enough yeast to get the job done

people do it, but i do not recommend pitching the next day

jerrodm 11-21-2012 03:38 PM

The major issue with waiting a day to pitch is that you increase the window for other stuff (read: infections) to take hold. If you brew AG, maybe you should think about the overnight mash--search the forums, there are a couple of really good threads on this. Otherwise, I would try to put off brewing until your yeast is ready to go.

archer75 11-21-2012 03:42 PM

I did buy materials for several different batches of beer. I could postpone this milk stout for a lower gravity Bavarian Hef and do that one today and pitch from the smack pack.

This hef is 1.055og and the yeast i'm using is wyeast 3068 manufactured on 10/12/12. Mr. Malty says I need a 1.18L starter w/stir plate for this batch.

BBL_Brewer 11-21-2012 03:47 PM

It's probably best to make your starter and wait to brew another day. Do it right the first time and you won't have any regrets later. Just my $.02.

archer75 11-21-2012 03:59 PM

Any issue of making the starter, letting the yeast grow for 24-36 hours and then leaving the starter in the fridge till next week?

BBL_Brewer 11-21-2012 04:12 PM


Originally Posted by archer75 (Post 4610138)
Any issue of making the starter, letting the yeast grow for 24-36 hours and then leaving the starter in the fridge till next week?

Nothing wrong with that, but why not just wait until a day or two before brew day? If you do go that route, pull the yeast out a day ahead of time and add a little more wort to get the yeast energized and ready to pitch

ACbrewer 11-21-2012 04:27 PM

You can brew your batch, and pitch at a later time. The slow chill people do this (ie chill through air contact, not with an ice bath or a chiller -usuallya bout 12 hours) But you have to remember to keep it covered from about 160F and lower until you pitch. Alternatively, you could reheat for 20 mins to kill anything that got started.

But this is far from ideal. You have a Stout and an Hefe mentioned, pity none are belgians - belgian beers are more tollerant of underpitching.

Can you get to the LHBS and pick up a 2nd yeast? Just pitch 2 vials? Probably not.

Lastly you can make it less stressfull on your yeast if you oxygenate better and include a little trub from the brew.

archer75 11-21-2012 04:38 PM

I can't get to the brew store today.

I do have an aeration setup, pump and stainless diffusion thingy.

Jdaught 11-21-2012 04:42 PM

Lately when I brew, I let the wort sit overnight in carboy to settle out most of the trub, rack to another carboy then oxygenate and pitch. I also run however much wort from the boil that I need for a starter into a flask and let it go overnight while the wort is settling. Don't have to decant anything just pitch the whole thing and good to go. Haven't had any problems yet(knock on wood).

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