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Old 04-15-2012, 04:17 AM   #1
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Default Yeast Starters - 2 or 1

I have one magnetic stir plate, two 2L Pyrex Flasks, & two packets of WYeast 1056. I will be using both packets of WYeast for my batch, BUT my questions is this: When I make the starters, would I be better served trying to cram everything into one flask on a stir plate or separate them, one in each flask. If they are separated, I will only be able to put one on the stir plate & the other will sit idle. I'm leaning towards using two flasks, even though only one will sit on a stir plate, but wanted to see what the pros thought. Thanks in advance for any opinions.

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Old 04-15-2012, 04:20 AM   #2
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Gravity of your brew? And what cell count you shooting for? Mrmalty or yeastcalc are good tools.
Why 2 packs?

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Old 04-15-2012, 04:21 AM   #3
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Yes, definitely use 2, 2L starters, your yield will be much better...if you can alternate them on the stir plate periodically that might help you out.....oxygenate if you can also.

You should end up with about 450 billion cells using (2) 2L starters.

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Old 04-15-2012, 04:25 AM   #4
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Originally Posted by kapbrew13 View Post
Gravity of your brew? And what cell count you shooting for? Mrmalty or yeastcalc are good tools.
Why 2 packs?
Original Gravity - 1.090
Final Gravity - 1.012
I don't know about cell counts, but two packets were recommended when I researched the recipe.
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Old 04-15-2012, 04:29 AM   #5
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Yes, definitely use 2, 2L starters, your yield will be much better...if you can alternate them on the stir plate periodically that might help you out.....oxygenate if you can also.

You should end up with about 450 billion cells using (2) 2L starters.
That's a good idea, I'm just worried about contamination in removing & replacing the stir rod since I only have one. I'm new, so I'm really freaking out about starting the yeast & contamination. I might even wear a condom on brewday.
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Old 04-15-2012, 04:32 AM   #6
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If you can track down another magnet use it to "grab" the stir bar and work it up the side of the flask to remove it....quick rinse in sanitizer and drop it in the other flask.....

1.090....boy, I would think about a 3rd packet if you can get one. I'm pretty sure you are goiing to want over 500 billion with that OG, but 1056 is a great, high attenuating yeast.

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Old 04-15-2012, 04:36 AM   #7
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Quote:
Originally Posted by helibrewer View Post
If you can track down another magnet use it to "grab" the stir bar and work it up the side of the flask to remove it....quick rinse in sanitizer and drop it in the other flask.....

1.090....boy, I would think about a 3rd packet if you can get one. I'm pretty sure you are goiing to want over 500 billion with that OG, but 1056 is a great, high attenuating yeast.
See, that was my original thinking to get 3 packets for this one, but I scaled back to 2. I was thinking that I would have two stir plates, but I've only come up with one & I can't wait any longer. I appreciate the retrieval idea! I will do that! Thanks.
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Old 04-15-2012, 11:40 AM   #8
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Assuming a 5.25 gallon batch at 1.090. You need 321 billions cells.
Make a 1l starter with stir plate and 1 vial. That will give you 225 billion cells.
Cool and decant liquid, then make a full 2l starter, which will end up with 489 billions cells.
All you need is 1 vial and time to grow the yeast.

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Old 04-15-2012, 12:10 PM   #9
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Use the Mr Malty calculator. If you follow it, you'll see, you can dump 2 packs into a 1-1.9L starter to get the 320 billion cells needed. It depends on the viability.

Or you can use the Wyeast pitch rate calculator.

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Revvy>>You shouldn't worry about ANYTHING, you didn't hurt the yeast, 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.

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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Old 04-15-2012, 12:31 PM   #10
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Quote:
Originally Posted by the75 View Post
I don't know about cell counts, but two packets were recommended when I researched the recipe.
The date on the packages will tell you when the yeast was produced, and from that, depending on the age, will give you the approximate viability(or, how many cells are still alive starting @ 100billion from day one)
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Revvy>>You shouldn't worry about ANYTHING, you didn't hurt the yeast, 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.

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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