*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Stepping Question
Reply
 
LinkBack Thread Tools
Old 08-26-2012, 04:50 PM   #1
smata67
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: northern va
Posts: 323
Liked 6 Times on 6 Posts
Likes Given: 2

Default Stepping Question

I'm going to get some British Ale II, about a teaspoon, from the dregs of a number of bottles I brewed about 1 month ago. It was a medium gravity beer (Surly Bitter). Using yeastcalc, I see a 1L starter at first and then a second 1L step gets me about 100B, which should be plenty for my 3 gallon batch. So I'll get the first 1L going, no problem there, but how does the second liter come into play? Do I just pour it in 72 hours from now? Or do I drain? I'll be fermenting at 70F. The 72 hours will get me ready to pitch the completed starter next saturday. In fact, I'm splitting a Lakefront Fixed Gear brew into two batches, one with WLP001, the other with the results of this starter.

__________________
smata67 is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2012, 08:11 AM   #2
diS
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Croatia
Posts: 1,018
Liked 46 Times on 44 Posts
Likes Given: 12

Default

Depending how big flask do you have, either way you will add fresh wort on yeast.
You are dealing with really small amount of yeast so your inoculation rate is too small. It shouldn't be a problem if you take good care of sanitation process.
The problem with small inoculation rate is that it will take long time for yeast to create environment that is unfavorable for other microorganisms, so disinfection is crucial.

__________________

We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer

diS is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2012, 03:29 PM   #3
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,288
Liked 209 Times on 185 Posts
Likes Given: 52

Default

Your other option is to chill the first starter after high krausen to floc the yeast so they settle. Then decant off the wort. While you prepare the 2L starter, let the yeast gradually warm, you want the temp difference between the yeast and the new starter to be 10F or less. Add the new 2L wort to the yeast. It will take 2-3 days for the 2L starter to finish then chill that to get the yeast to settle again. Decant, warm and add to the batch of freshly made wort. I usually do this final decanting the morning that I am brewing.

__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Hefeweizen, Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2012, 10:09 PM   #4
smata67
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: northern va
Posts: 323
Liked 6 Times on 6 Posts
Likes Given: 2

Default

So I collected 5-12oz and 2-22-oz bottles (of a one month old Surly Bitter batch) this weekend and have dropped the dregs into 500ml of a 1.040 sterilized starter (2oz DME). I actually spooned a bit of wort into each bottle and shook it. I aerated by shaking the jar (that's the foam in the picture, no fermentation yet). I may very well have a teaspoon of slurry in there, hard to tell. The container is a 1/2 gallon canning jar. I plan to ferment at 72F and add 1L of 1.040 wort in 2 or 3 days at high krausen which, according to yeastcalc, will give me about 90 billion when it's finished off. I will post pics along the way to show the action. I'll do the cold crash at the end of the process, as I don't want to disturb the lifecycle midway. Who knows, I may even dump the starter in its entirety into the batch. I plan on dropping it into a split 7 gallon batch of Lakefront's Fixed Gear amber ale, with WLP001 in the other half.

By the way, yeast is the Wyeast British II, I expect it to show some activity quick. I used about 1/8 teaspoon of yeast nutrient.

yeast-propagator.jpg   yeastcalc.jpg  
__________________
smata67 is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2012, 10:35 PM   #5
smata67
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: northern va
Posts: 323
Liked 6 Times on 6 Posts
Likes Given: 2

Default

At 30 hours, nice krausen, cloudy wort, lock is bubbling. Smells great. I was a bit concerned about the fact that I did not sterilize the yeast energizer, but all seems well.

krausen.jpg  
__________________
smata67 is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2012, 11:01 PM   #6
terrapinj
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Santa Monica, CA
Posts: 2,412
Liked 167 Times on 124 Posts
Likes Given: 533

Default

it's best not to use an airlock for starters - you actually want to introduce as much oxygen as possible

__________________
terrapinj is online now
 
Reply With Quote Quick reply to this message
Old 08-29-2012, 11:36 PM   #7
smata67
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: northern va
Posts: 323
Liked 6 Times on 6 Posts
Likes Given: 2

Default

Well I woke this morning at 42 hours after starting the starter and decided to go ahead and cold crash the starter, as the krausen had collapsed. At 52 hours, I've made up a 1.5L (5oz DME) starter and will pitch tonight. I'm surprised at how quickly the first starter completely fermented out, less than 48 hours. I guess that is one benefit of the 1.040 starter OG. I hope to have this 1.5L second starter at high krausen or fermented out by mid day Friday, otherwise I will have to brew on Saturday. Here is the decanted starter waiting for the 1.5L 2nd starter next to the best food in the world.

starter-1.jpg  
__________________
smata67 is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2012, 05:17 AM   #8
diS
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Croatia
Posts: 1,018
Liked 46 Times on 44 Posts
Likes Given: 12

Default

I don't think anyone noticed starter on that pic

__________________

We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer

diS 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
stepping up a starter question krenshaw Fermentation & Yeast 7 06-29-2012 08:15 PM
stepping up question vera Fermentation & Yeast 7 02-28-2012 04:13 PM
Stepping up starter question GryphonBrew Fermentation & Yeast 5 01-20-2012 01:14 AM
Stepping up a starter question WildGingerBrewing Fermentation & Yeast 25 05-16-2011 02:06 PM
Question about Stepping Up a Starter bknifefight Fermentation & Yeast 1 03-04-2010 03:46 PM