Doc Robinson
Well-Known Member
I'm brewing 10.5 gallons of Munich Helles lager...WTF am I supposed to do, pitch 2 smack packs into a 3/4 full 5 gallon carboy? I don't have a stir plate
15 Liter Starter and 2 Smack Packs for a LAGER?!?
- Thread starter Doc Robinson
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Doc Robinson
Well-Known Member
Even with a stir plate, it looks like I'd need to make two 3L starters and pitch a pack into each.
Yep, lagers need a big starter. What I like to do is make the starter, stepping it up as necessary. Then chill it for a few days, and decant the spent wort on brewday. Let it sit at room temperature while I'm finishing the boil, so that the yeast rises to about 45-48 degrees, then pitch it into 48-50 degree wort. Since those starters are so big, I like to decant the spent wort on lagers.
Bernie Brewer
Grouchy Old Fart
I'm going to get flamed for this, but I have never followed Mr Malty. Just make a regular starter and then step it up to a gallon or so and call it a victory.
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Doc Robinson
Well-Known Member
After the first step up, how do you estimate the number of cells you have? Looking at the calculator, I can turn a smack pack into 200B cells with a 2L starter. I need to end up with 700B. What is the process from moving my first completed starter with 200B cells into the "next starter" to ensure 700B?
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Doc Robinson
Well-Known Member
I guess this is the same question as above, but what exactly is "stepping up". If I make a 2L starter in a 1 gallon growler, do I wait for it to ferment, pour another 2L of wort into the growler, stir it up, and let that ferment out?
HoppyDaze
Well-Known Member
thats the idea....I would decant in between
