Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Making a Starter
Reply
 
LinkBack Thread Tools
Old 09-24-2011, 04:18 AM   #1
j-dub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Sacramento, CA
Posts: 31
Default Making a Starter

I am making a starter for a Belgian Dark Strong Ale (OG target is 1.075-1.110, recipe on page 244&245 in Brewing Classic Styles). I am planning to pitch approximately 300 Billion cells. I am starting with Wyeast 1762 (100 Billion cells). To get up to 300 billion I was going to build it up twice, a half gallon at a time. I have never done a multi stage starter before. After the first fermentation is complete, should I chill and pour off the first wort before I add the second? Do I just pour the second half gallon right on top of the first and aerate? Or, should I forget the second propagation altogether and just build a single one gallon starter? Thoughts, suggestions, comments?

__________________
j-dub is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 02:17 PM   #2
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 38 Times on 30 Posts
Likes Given: 35

Default

300b cells isn't really that many. You could get there with 1L > 2L stepped starter. I just add more wort to the starter as it's going, then for small starters I just dump the whole thing in the wort. For starters over 4L, I'll crash and decant.

The reason I don't like crashing starters is that your fermentation will be better if the yeast is active and vigorous. Why would you want the yeast to go dormant again right before they make your beer? It stresses the yeast to chill it, then warm it back up.

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 02:42 PM   #3
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,277
Liked 1270 Times on 845 Posts
Likes Given: 584

Default

As a second point of view, I always crash my yeast starters. When nutrient levels in your starter start to drop out (i.e., when your yeast start to flocculate) they shift their metabolic energies from reproduction to building up reserves of things like glycogen and sterols. Cold crashing, specifically, causes the yeast to build up trehalose reserves that act as an important factor in stress resistance and as a source of quick energy at pitching. Chris White's standar recommendation is 48 hours on the plate and 48 hours in the fridge for each step.

__________________

"Be excellent to each other." -Benjamin Franklin

MalFet is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 06:58 PM   #4
j-dub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Sacramento, CA
Posts: 31
Default

Thanks guys. MalFet do you have any experience with a multi-stage starter. Do you crash in between the build ups?

__________________
j-dub is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 08:04 PM   #5
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,277
Liked 1270 Times on 845 Posts
Likes Given: 584

Default

Quote:
Originally Posted by j-dub
Thanks guys. MalFet do you have any experience with a multi-stage starter. Do you crash in between the build ups?
I do, but it's mostly personal preference.
__________________

"Be excellent to each other." -Benjamin Franklin

MalFet is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2011, 03:01 AM   #6
HomebrewMTB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Raleigh, NC
Posts: 408
Liked 10 Times on 10 Posts

Default

You should get close to 300 billion cells with fresh yeast and a single well aerated 2L starter with a stir plate. And you wanted to do a single gallon starter, two packs would be recommended.

Here is some good info on stepping up yeast starters:

http://billybrew.com/stepping-up-a-yeast-starter

__________________
HomebrewMTB is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2011, 05:28 PM   #7
j-dub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Sacramento, CA
Posts: 31
Default

Thanks for the advice MTB. Great link!

__________________
j-dub 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
Making a starter acparr27 Beginners Beer Brewing Forum 5 08-26-2011 04:40 PM
Making a starter jdlev Beginners Beer Brewing Forum 5 06-21-2011 03:42 PM
Making a starter without DME nukebrewer Beginners Beer Brewing Forum 8 11-08-2008 04:23 AM
Making a starter with LME? MCH Beginners Beer Brewing Forum 3 09-05-2008 07:59 PM
Making a starter illin8 Beginners Beer Brewing Forum 1 04-30-2008 05:56 AM



Newest Threads

New

LATEST SPONSOR DEALS