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02-04-2012, 03:04 PM
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#51
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Senior Member
Join Date: Aug 2009
Location: Columbia, MO
Posts: 1,908
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Quote:
Originally Posted by jetmac
Not good advice. The starter should not be allowed to sit out more than 36 hours.
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Why not?
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02-04-2012, 03:12 PM
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#52
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Senior Member
Join Date: Aug 2009
Location: Columbia, MO
Posts: 1,908
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Quote:
Originally Posted by kh54s10
I saw a video by Wyeast that states 12-18 hours is all that is needed when making a starter using a stir plate. I would trust them!
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I wouldn't doubt it either. I seem to be receiving information from wyeast and the forums that say 12-18 hours is OK and information from actual microbiologists who say 24 hours is best. |
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02-04-2012, 03:21 PM
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#53
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Senior Member
Join Date: Aug 2010
Location: Mcdonough, Ga
Posts: 1,003
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Quote:
Originally Posted by mightynintendo
I wouldn't doubt it either. I seem to be receiving information from wyeast and the forums that say 12-18 hours is OK and information from actual microbiologists who say 24 hours is best.
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Yes, i agree. 24 hours is best.
__________________
Originally Posted by Revvy>>You shouldn't worry about ANYTHING...you didn't hurt the yeast, just put it to sleep. They know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.
Originally Posted by Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.
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02-04-2012, 03:38 PM
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#54
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Senior Member
Join Date: Aug 2010
Location: Mcdonough, Ga
Posts: 1,003
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Quote:
Originally Posted by mightynintendo
Why not?
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After 24 hours the yeast is pretty much done growing and your are just beating them up, over oxygenating causing off-flavors and using up their energy.
__________________
Originally Posted by Revvy>>You shouldn't worry about ANYTHING...you didn't hurt the yeast, just put it to sleep. They know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.
Originally Posted by Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.
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02-04-2012, 03:43 PM
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#55
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Senior Member
Join Date: Aug 2009
Location: Columbia, MO
Posts: 1,908
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Quote:
Originally Posted by jetmac
After 24 hours the yeast is pretty much done growing and your are just beating them up, over oxygenating causing off-flavors and using up their energy.
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I get that when using healthy yeast. If the OP pitched extremely low yeast cell counts or had relatively unhealthy yeast, trying to grow them for a little longer is the only way I can think to salvage the yeast. I agree with your statement for healthy yeast in normal situations. I just don't think this is such a situation. |
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02-04-2012, 03:50 PM
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#56
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Senior Member
Join Date: Aug 2010
Location: Mcdonough, Ga
Posts: 1,003
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Quote:
Originally Posted by mightynintendo
He could also start with a 1 liter starter, let the cell count grow to whatever, make another 1 liter starter with 100 mL of the starter #1 and 900 mL of fresh wort and let the cell count grow to whatever, then make another 1 liter starter with 100 mL of starter #2 and 900 mL fresh wort, let it grow to whatever, all the while refrigerating and decanting the starters. Eventually he will have his cell count and all of it could be done in 1 liter starters. in fact i know some people who do a lot of research with yeast and this is the method they use to grow yeast cells. not necessarily 1 liter starters, but 1:10 old starter to fresh wort, 24 hours exactly on the stir plate, and repeat until cell count is reached. i think in 1 liter starter, each 24 hour growth phase will produce something like 80 - 90 billion cells.
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This is common knowledge but it sounded like the OP was in a hurry, so I assumed taking the time to step up his starter wasn't something he wanted to do. But a 1L starter will not grow enough for a 1.080 beer without stepping up. Which is why I recommended a minimum of 1.5L over the .5L he was using.
Quote:
Originally Posted by mightynintendo
I'm sorry I didn't realize the point of making a starter was to increase yeast cell count to something below the maximum in the volume they occupy. I guess if you don't want or need the maximum cells you can get in your starter volume then sure, go for 15 hours.
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Apology accepted.
Guess it depends on how much time you have. IMO a minimum of 15hours is way better than no starter. If you have less than 15 hours, I suggest 2 packs.
__________________
Originally Posted by Revvy>>You shouldn't worry about ANYTHING...you didn't hurt the yeast, just put it to sleep. They know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.
Originally Posted by Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.
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02-04-2012, 03:52 PM
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#57
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Senior Member
Join Date: Aug 2010
Location: Mcdonough, Ga
Posts: 1,003
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Quote:
Originally Posted by mightynintendo
I get that when using healthy yeast. If the OP pitched extremely low yeast cell counts or had relatively unhealthy yeast, trying to grow them for a little longer is the only way I can think to salvage the yeast. I agree with your statement for healthy yeast in normal situations. I just don't think this is such a situation.
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You may be right. And, he may not even be shaking or using a stir plate.
__________________
Originally Posted by Revvy>>You shouldn't worry about ANYTHING...you didn't hurt the yeast, just put it to sleep. They know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.
Originally Posted by Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.
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02-07-2012, 08:59 PM
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#58
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Senior Member
Join Date: Jan 2012
Location: Greenwich, CT
Posts: 100
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Well, I brewed my Pliny the Elder Clone yesterday using the 2.5 L starter. It took a mere 4 hours to show very active fermentation and a good sized Krausen had aldready formed. This is the quickest I've ever seen fermentation take off. I will be buying a stir-plate here soon as well.
Thanks for all your help here!
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03-08-2012, 09:33 PM
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#59
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Senior Member
Join Date: Jun 2011
Location: Baldwinsville, NY
Posts: 455
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I know this is an old thread but out of curiosity, how big a starter can you make with only one vial of white labs without having to step it up?
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03-08-2012, 10:47 PM
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#60
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Junior Member
Join Date: Sep 2011
Location: sherman, IL
Posts: 12
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another question
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I made 3 different starters for a large brew. Same type yeast. Same wort. Half gallon starters. All going good. Made them last night. They all smell the same but appear different. Krausen etc. Is this a problem. Thanks
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