Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Is a starter "thick or thin" in Mr Malty?

Reply
 
LinkBack Thread Tools
Old 09-21-2012, 11:23 PM   #1
davekippen
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
davekippen's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Grand Ledge, MI
Posts: 1,246
Liked 160 Times on 123 Posts
Likes Given: 417

Default Is a starter "thick or thin" in Mr Malty?

Just started washing yeast and making starters so I am looking on Mr Malty to figure out how much to pitch.

I washed some yeast and canned it in a normal mason jar. There is about 3/16 of compacted yeast after crashing.

I put this in a 1 liter starter at 1.040 for 24 hours before brewing.

I am brewing a 3 gallon batch so I used the calculator to figure out how much to pitch, I am sure I dont need all of it. I will shake up the starter and pitch the quantity that the calculator gives me, the rest I will save for later.

The calculator asks if it is thin or thick slurry. What is a "shaken" 1 liter starter considered? Do I just leave the default setting and RDWHAHB?

__________________
Quote:
Originally Posted by JonM View Post
Zombie yeast wants graaaaaaaiiins!!!!!!
Hit me on Untappd https://untappd.com/user/davekippen
davekippen is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2012, 01:36 AM   #2
honeybadger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: New Zealand
Posts: 77
Liked 1 Times on 1 Posts

Default

The slurry calculator shows how much of the thick pasty yeast from a pervious fermentation to pitch directly into a new batch. You've made a starter so you'll need to work it out using the starter calculator.

Alternatively you could chill the starter overnight, decant the liquid and you'll be left with a "thick" slurry which you could measure or weigh.

__________________

Respect the Honey Badger.

http://www.youtube.com/watch?v=z0tycmec1fw

honeybadger is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2012, 01:39 AM   #3
pabloj13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Durham, NC
Posts: 1,553
Liked 90 Times on 78 Posts
Likes Given: 109

Default

Quote:
Originally Posted by honeybadger View Post
The slurry calculator shows how much of the thick pasty yeast from a pervious fermentation to pitch directly into a new batch. You've made a starter so you'll need to work it out using the starter calculator.

Alternatively you could chill the starter overnight, decant the liquid and you'll be left with a "thick" slurry which you could measure or weigh.
+1. Cold crash it and estimate the volume. Only real way to tell how much yeast you have.
__________________

Kegged Two Hearted, Dragonmead Final Absolution
Bottled Robust porter, Founder's Breakfast Stout, Ommegawd Hellepin, Ed Wort's Apfelwein
RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard
pabloj13 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
Should I make a 1000 ml or 500 ml starter for this "older yeast"? msa8967 Fermentation & Yeast 4 07-15-2012 10:19 PM
Is it fine to pull Malt extract from my "recipe" when making a starter? Snoogles Fermentation & Yeast 4 02-23-2012 09:17 PM
Made a starter using WLP530 -- starter "blow off" question. JoePro Fermentation & Yeast 4 07-15-2011 01:34 PM
Preparing to pitch "the finisher", make a starter of it or no? mttaylor1066 Fermentation & Yeast 8 07-07-2011 12:00 PM
When is a stirplate starter at "high krausen" for restarting stalled fermentation? bigbeergeek Fermentation & Yeast 2 02-24-2011 10:52 PM