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Old 03-17-2014, 06:07 PM   #1
coreygrado
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Default stepping up a yeast starter. When?

hello, i have a 1.5L yeast starter that im stepping up with WLP838 Southern German lager, i was wondering when the best time to crash it in the fridge and make a new starter and what size. Im planning on making another 1L of wort for the second step up. Its been on the stir plate for a little under 24 hours and the krausen is falling already. would it be ok to crash it now and pitch the slurry into some new wort? thanks!!!

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Old 03-17-2014, 06:15 PM   #2
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If there's not much krausen left, then go for it. I usually wait until there's zero krausen and the surface is milky smooth before I crash, but sometimes I cut things close and have to crash them just a bit early. Another thing to look for is wavy lines in the stater wort. Once the yeast is done and ready to flocculate, I usually see what looks like wavy lines scattered about in the wort. You will only see that when the starter is done.

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Old 03-17-2014, 06:23 PM   #3
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thanks for the quick reply.. ive made alot of starters but never a starter for a lager yeast. i know its gotta be a big one but the starter kicked off in a couple hours. it was only a few days old since i live 5 minutes from White Labs. how big do you think i should make the second step?

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Old 03-17-2014, 08:29 PM   #4
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Depends on your volume and intended OG. I use a yeast calculator. I like YeastCalc but there a few out there to choose from.

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Old 03-17-2014, 09:55 PM   #5
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I wait until there are no bubbles or very few bubbles. If you look closely you can see bubbles of CO2 rising to the surface, especially in an Erlenmeyer flask. I'd found this takes 2-3 days, without a stirplate. Then I'll put it in the fridge for 12-24 hours, pull it out, decant most of the liquid, let it warm back up, then pitch or do another step.

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