TyGuy716

Recipes 

On Saturday I am brewing a partial-grain, 5 gallon IPA. According to a recipe calculator the OG should be 1.068.

I'm using California Ale Yeast WLP001. On the directions for the yeast it says I don't need to make a starter unless the OG is supposed to be above 1.070. However, in the past I've always made a starter whenever I use liquid yeast.

Is it necessary to make a starter? If it isn't and I still make one will it mess anything up? I haven't brewed in over a year and may have lost some touch and also don't want to mess up this brew.

Thanks.

jflongo

Recipes 

If the recipe says to sprinkle it in, then just do that. A lot of people still use a starter just to make sure the yeast is not dead.

BigRob

Recipes 

You should make a starter, you can use http://www.mrmalty.com/calc/calc.html to calculate how much you'll need to step up the yeast, etc.

RIC0

Recipes 

My experience with liquid yeast is it needs a starter unless you want to wait several days for anything to happen.

I would think a 1% ABV beer would need a starter with liquid yeast.

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mvanwie

Recipes 

The short answer is that it is not necessary to use a yeast starter in your case. Most commercial yeasts (Saf, Wyeast, WL) can be pitched from a single packet or vial for a 5 gallon batch up to 1.075ish (even though some recommend a starter or multiple packets on the label).

Of course, more yeast cells is better in most cases, so the long answer involves multiple benefits should you choose to brew a starter.

TyTanium

Recipes 

Think in terms of cell count.

What cell count do I have? and what cell count do I need?

For 5g @ 1.068, you'd need roughly 235 billion cells. White Labs vials have 100 billion max. So you'd be under-pitching by over 50%....suboptimal.

Yes, make a starter.

LibertyBrewer

Recipes 

A yeast starter does 2 things. One, it proves the viability of the yeast, and it also increases the amount of yeast cells added to the wort. Now, you can probably figure out throwing dead yeast into 5 gallons of wort isn't going to work, but did you know, yeast cells kill off the bad stuff that might have been introduced to the wort?

TyGuy716

Recipes 

I used Mr. Malty (thanks), and it says to use .75 gallons. However, I don't see how much malt to use while making the starter or how many days I should let it sit. I believe I used 1/2 lbs of DME in the past and let it propagate for 2 days. Is this correct?

And thanks for the replies, it seems to make sense to make a starter based on the responses.

TyTanium

Recipes 

I prefer yeastcalc.com...a bit more versatile. Should be able to answer your question.

homebrewdad

Recipes 

This is the correct answer, hands down. The only addition I would have is that the White Labs vials start at 100 billion cells - which decrease in viability as the yeast ages.

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