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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Stepping old yeast
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Old 12-28-2013, 03:37 PM   #1
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Default Stepping old yeast

I am about to do a simple lager (1.041) but the only yeast (2035) lhbs had was from August, 11% viability according to Mt Malty. I have never used liquid yeast that old so I am going to step it twice to hopefully get where I need to be. Normally after 12 hours I see some nice bubbles on top and a colour change in the starter. This stuff I see neither. I assume it is because of the low viability. My question is: should I change the times of the first step? I usually go one day before putting it in the fridge for decanting. Should I give the first step more time before decanting and going to the next step?

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Old 12-29-2013, 12:25 AM   #2
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Give the starter a couple of days. Compare your numbers with YeastCalc. MrMalty seems to be ultra conservative. Use Troesters' calculations for building a starter with a stir plate.

http://yeastcalc.com/

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Old 12-29-2013, 01:25 PM   #3
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Thanks. I tried yeastcalc but the only thing I get from them is a blank screen. I tried from work and am able to see the calculator and there is quite a difference in viability (11% compared to 36%). I think I used one on brewersfriend that told me the two steps should get me where I need to be. Yeastcalc just verified that so I feel better. I with yeastcalc would work from home.

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Old 12-29-2013, 01:57 PM   #4
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My old yeast normally takes a day or two extra to really get going, so I'm not surprised that you are experiencing some delays. My advice is to let it continue on its course - I have a decent feel for about how long they take to get going now, based on trial and error.

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Old 12-29-2013, 02:35 PM   #5
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I've successfully stepped up 6+ month old slurries on many occassions. Recently though, I had an off-batch from a 5th gen 1968 slurry... Some sort of infection. So, I suggest smelling the slurry along the way. Maybe even sample the starter beer. It won't taste completely normal because it's oxidized and unhopped, but you should get an idea of the yeast character.

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Old 12-29-2013, 09:12 PM   #6
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Just got home and checked the starter. It is at about the 36 hour mark and is looking like a normal starter at about the 18 hour mark. The colour got lighter and there is some nice bubbles spinning around the top. I will throw it in the fridge later tonight and do the second step tomorrow night for a Tuesday brew.

Still learning!

Thanks all for the info

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