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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Why don't yeast companies just sell liquid yeast packages with higher cell counts?
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Old 08-14-2014, 11:11 AM   #71
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Well with all that said... I'm kind of excited now since I found a process that will work for me. I'm going to start canning wort in a pressure cooker in pint and quart jars and stick it in the pantry so any time I need a starter I can simply dump in an erlenmeyer flask or two using whatever size starter that is appropriate for the gravity, beer style, and batch size so I can get proper pitch rate. Cheers...

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Old 08-14-2014, 01:47 PM   #72
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I'm canning wort for starters too, I don't have a stir plate yet, starter just gets made in half gallon or one gallon growler on kitchen counter with foil for a stopper. Shake/swirl when I walk past to knock out the CO2. Not yeast lab sanitary but seems to do the trick and I get reasonably short lag when I pitch.


Your original question is kind of interesting the more I think about it. I am wondering if it is really cell population that matters in determining fermentation performance. Is 4 packs as good for a home brew fermentation as a starter grown to same viable cell count? Maybe 4 packs is actually better due to lower level of contamination. On other hand maybe there really is something to waking up the yeast and getting a couple recent divisions when pitching.

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Old 08-14-2014, 05:20 PM   #73
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Originally Posted by Talgrath View Post
For myself, I don't do starters, I simply buy and use the appropriate amount of yeast (liquid or dry) for the beer I'm making, why? Because I live in a house with roommates who won't necessarily appreciate my yeast starter being in the fridge. My carboy can sit in the downstairs where it's out of the way but fridge space is at a premium (space in general is at a premium, to be honest) and the last time I did a starter there was a bunch of grousing about not wanting something weird looking like that in the fridge. Rather than deal with grumbling roommates, I spend the extra $6.
Why are you fermenting your starters in the refrigerator? Temperature control isn't something you really need to worry about with starters, unless you're trying to drop the suspended yeast (cold crash) prior to pitching the starter but a lot of folks skip that step without issue (myself included).
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Old 08-14-2014, 08:26 PM   #74
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Why are you fermenting your starters in the refrigerator? Temperature control isn't something you really need to worry about with starters, unless you're trying to drop the suspended yeast (cold crash) prior to pitching the starter but a lot of folks skip that step without issue (myself included).
I don't ferment them in the fridge, I store them in the fridge. If I'm going to do a starter, I need to do it the weekend before I brew when I have some spare time.
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Old 08-15-2014, 02:34 AM   #75
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Originally Posted by eric19312 View Post
I'm canning wort for starters too, I don't have a stir plate yet, starter just gets made in half gallon or one gallon growler on kitchen counter with foil for a stopper. Shake/swirl when I walk past to knock out the CO2. Not yeast lab sanitary but seems to do the trick and I get reasonably short lag when I pitch.


Your original question is kind of interesting the more I think about it. I am wondering if it is really cell population that matters in determining fermentation performance. Is 4 packs as good for a home brew fermentation as a starter grown to same viable cell count? Maybe 4 packs is actually better due to lower level of contamination. On other hand maybe there really is something to waking up the yeast and getting a couple recent divisions when pitching.
Based on my experience with a twelve gallon batch... Cell count is what matters... My lagers at 46*F with 8 smack packs start kicking off within twelve hours... Ales less than 1.057 with five to six smack packs do the same. I would focus more on cell count than anything else. Sure you could save money using slurry, making starters, or whatever... What's important is what works for you...
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Old 08-15-2014, 08:51 PM   #76
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I buy one vial/smack pack and spend 30min making a 2-4L stir-plate starter depending on age/viabilility of the yeast and OG 2 days before brewing. This way, my yeast budget for a single beer doesn't exceed the cost of all the grains and hops put together. That works for me.

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