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Old 08-26-2014, 10:54 PM   #1
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Default Starter Step-up and Pitching at High Kreusen

Hello,

I can a large amount of wort for making starters. I make the wort double strength (1.070) so I need fewer mason jars. When I make my starter I add 1 Liter of bottled water to end up with a normal strength 2 Liter starter.

So, when I brew lagers, I pitch into 2L, let it ferment out, chill, decant, add another 2L of wort, chill, decant and ... pitch.

This works fine but I notice the lag times are longish due to the yeast going back to sleep during the chill phase.

I like to pitch at high kreusen for ales. For lagers, do you think it would be worth it for shorter lag times to pitch the second 2L at high kreusen? (This is for 5 gallons BTW).

Thanks for your input.

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Old 08-26-2014, 11:18 PM   #2
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I can't speak in terms of lagers, but with ales, I'll decant the morning of brewday and add about a pint of fresh wort just to get the yeast activated again. I'm not expecting yeast growth at this point, just to wake them up. 2L or 10% seems like a higher amount of starter wort then I would want to add to 5 gallons.

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Old 08-26-2014, 11:51 PM   #3
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Quote:
Originally Posted by Bassman2003 View Post
Hello,

I can a large amount of wort for making starters. I make the wort double strength (1.070) so I need fewer mason jars. When I make my starter I add 1 Liter of bottled water to end up with a normal strength 2 Liter starter.

So, when I brew lagers, I pitch into 2L, let it ferment out, chill, decant, add another 2L of wort, chill, decant and ... pitch.

This works fine but I notice the lag times are longish due to the yeast going back to sleep during the chill phase.

I like to pitch at high kreusen for ales. For lagers, do you think it would be worth it for shorter lag times to pitch the second 2L at high kreusen? (This is for 5 gallons BTW).

Thanks for your input.
It will work for lagers but you should run the starter close to normal fermentation temps, that will help avoid weird off flavors. That also means that your lead time will be longer since those starters will take longer.
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Old 08-27-2014, 05:31 AM   #4
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Thanks for your replies. That was what I was thinking. Since I do the mash to make my own starter wort and also do not shake, just add O2 at the beginning, I am not expecting too much of an off flavor from the starter.

Good tip about the lead time and keeping the starter at the batch temps.

The cold crashing approach seems to be a homebrewing world method. Commercial breweries seem to pitch at optimum activity, which makes sense to me. But to be honest, I am wanting to do this because it is that much easier deal with.

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Old 08-27-2014, 06:02 AM   #5
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If you step up, you can do the first step at room temp, decant, then do the second step at ferm temp. Alternatively, you can wait for high krausen, then cool it to just below ferm temp. By pitching into warmer wort, the yeast will wake up and start munching quicker.


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Old 08-27-2014, 02:38 PM   #6
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Cool. Sounds like a plan. Round #1 at room temp, let it ferment out, chill, decant, add 2L of wort for round #2 and oxygenate. Turn on fermentation chamber, put starter in chamber a day or two before and pitch.

Good stuff?

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