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Old 11-23-2011, 10:40 PM   #1
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Default Starter step up methods

Just curious what kind of yeast production would occur with each of the following step ups:

1) 1000ml starter, ferment it, add another 1000ml of wort to the whole thing and ferment it;

2) 1000ml starter, ferment it, decant the liquid and add 1000ml of wort to the yeast and ferment it;

3) 1000ml starter, ferment it, decant the liquid and add 2000ml of wort to the yeast and ferment it

I know the best scenario would be #3, but would the other scenarios be all that bad?



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Old 11-23-2011, 10:42 PM   #2
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What about just a 2000ml starter and that's it?



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Old 11-23-2011, 10:45 PM   #3
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Well, I only have 2 1000ml flasks, so I used one to start it, then I'll dump half in the other one and step both up, or leave it in the one, decant the liquid and add more wort to step up.

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Old 11-23-2011, 10:46 PM   #4
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1 & 2 would be the same. If there is enough head space in the starter vessel it wouldn't make any difference. 3 would produce a higher cell count only because of the addition of more nutrient.

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Old 11-23-2011, 11:01 PM   #5
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Perfect, I was hoping I didn't need to decant, it won't leave me with enough time. Adding another 1000ml to it will get me where I need to be.

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Old 11-24-2011, 12:52 AM   #6
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Throwing in my 2 cents.

I use the Palmer method from how to brew (online version)...16oz water and .5 cup DME (sorry, terrible at unit conversions) for the wort at each step. I start with that volume wort, then add the same volume every 24 hours, no decanting. I use a 1-gallon carboy (real cheap at the LHBS, like $5 each), so there is plenty of room and no need to decant. I'm with you, don't want to spend the time to decant or worry about pouring out too much good yeast by accident.

I've been real pleased with this process. Even did a full gallon starter for a real high gravity beer last year, and that thing started up so fast!

Good luck with any method you choose.

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Old 11-24-2011, 03:56 AM   #7
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For my two cents

I would go for larger steps, too small a step and the yeast don't get enough time eating complex sugars and they get lazy causing them to flock out before finishing off the last few points (have not witnessed this just the theory behind step sizes I have read). Most brewing schools recommend somewhere in the range x5 to x10 volume increments in starter steps. This also makes the debate of decanting or not a non issue.

Clem

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Old 11-24-2011, 05:14 AM   #8
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Of course you realize that when you don't decant you are diluting the gravity of the next addition with the volume of the previous? If you aren't upping the gravity of the next addition to compensate for this, then your O.G. on the second addition is almost half of what it should be.

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Old 11-24-2011, 04:04 PM   #9
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Do you want each subsequent step to be higher gravity? More volume?

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Old 11-24-2011, 05:35 PM   #10
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Quote:
Originally Posted by Sulli View Post
Of course you realize that when you don't decant you are diluting the gravity of the next addition with the volume of the previous? If you aren't upping the gravity of the next addition to compensate for this, then your O.G. on the second addition is almost half of what it should be.
Ok, now this I didn't really think of. Maybe adding another liter of 1.040 to a fermented liter of 1.010 isn't the best bet since you'd end up at 1.025. So the next batch should be around 1.070 added to 1.010 would give 1.040 again and more sugars to eat. This would essentially turn the spent liquid back into fermentable wort.

Should this become my "non-decanted step-up method"?


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