mcberry
Well-Known Member
Apologies if this has been answered - I couldn't find the answer via search.
I am making a Trippel on Saturday - should be around 5 gallons at 1.095 and will use WLP500. I had originally planned on making a 3L starter. Due to time and other constraints I won't be able to get to the homebrew ship in time to make the starter, crash cool it, and decant.
I plan on just using 2 vials in lieu of a starter. This would give me between 140B and 280B cells according to White Labs. According to Mr. Malty I need 321B cells, so I will underpitch.
My question is at what range is a starter most important. I am guessing 200B and needing 300B will be less of an impact that having 50B and needing 150B and so on... That is, is the need for a starter linear, or does the need diminish as the actual cell count increases?
The FAQ at White Labs seems to imply this fact, but doesn't really give a solid answer:
Any thoughts are appreciated.
I am making a Trippel on Saturday - should be around 5 gallons at 1.095 and will use WLP500. I had originally planned on making a 3L starter. Due to time and other constraints I won't be able to get to the homebrew ship in time to make the starter, crash cool it, and decant.
I plan on just using 2 vials in lieu of a starter. This would give me between 140B and 280B cells according to White Labs. According to Mr. Malty I need 321B cells, so I will underpitch.
My question is at what range is a starter most important. I am guessing 200B and needing 300B will be less of an impact that having 50B and needing 150B and so on... That is, is the need for a starter linear, or does the need diminish as the actual cell count increases?
The FAQ at White Labs seems to imply this fact, but doesn't really give a solid answer:
If less yeast is pitched into beer, more yeast growth takes place, so more flavor compounds such as esters are produced. Depending on the amount produced, this is how pitching rates can have a direct effect on flavor profile. If 5 to 10 billion cells are pitched into wort, this definitely has a negative flavor impact in terms of higher ester levels and potential for bacterial contamination. But does a pint starter worth of yeast (30-50 billion cells) pitched into beer tasted different then 2 liters worth of yeast (250 billion cells)? Sounds like more homebrew has to be made to get to the bottom of this!
Any thoughts are appreciated.