Wyeast propagator starter

MattHollingsworth said:

There's good information here:

http://www.wyeastlab.com/hb_pitchrate.cfm

If it were me, I would do a two step starter. I'd make a 2 liter starter, let it ferment for 36 hours, then add 2 more liters and let it sit for 36-48 hours, then chill it for 3 days or something to drop the yeast out, dump the liquid and pitch only the slurry. But I don't do lagers, so take this with a grain of salt. It might take longer for that yeast to drop out, I don't know.

Anyway, that link has good info. There's a link on that page for pitching rates which will give you an idea of what to aim for. I would go for the larger pitching rate in the lower lager section there, but choose your OG there.

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The Propagator™ package contains a minimum of 25 billion cells in a yeast slurry. This volume is not adequate for direct pitching into 5 gallons of wort and requires a 1-2 L propagation step prior to brewing. The Propagator™ is designed, when propagated in a 1-2 liter “starter” culture, to inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates. For lagers, we recommend pitching the starter culture into the wort at warm temperatures (68-70°F/ 20-21°C), waiting for signs of fermentation, and then adjusting to the desired temperature. Alternatively, for pitching into cold conditions (34-58°F/ 1-14°C) or higher gravity wort, we recommend increasing this pitching rate further by performing additional propagation steps. Please see the Pitch Rate section for additional information.

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