Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Making a big yeast starter
Reply
 
Thread Tools
Old 04-10-2009, 11:46 PM   #11
nostalgia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Port Murray, NJ
Posts: 2,408
Liked 69 Times on 47 Posts
Likes Given: 9

Default

I added 2 more quarts of wort this morning and am boiling two more quarts now.

I'm torn on whether to bring it upstairs where it's warmer. It's about 58F where it is now. I've read conflicting reports on whether to ferment a starter at pitching temps or room temps.

-Joe


__________________
I'm opening a brewery! Man Skirt Brewing

Progress is always up on my Facebook page
nostalgia is offline
 
Reply With Quote
Old 04-11-2009, 02:14 AM   #12
nostalgia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Port Murray, NJ
Posts: 2,408
Liked 69 Times on 47 Posts
Likes Given: 9

Default

I'm bringing it up to room temp for tonight. I'm going to stick it in the fridge in the morning so it has at least 24 hours to settle.

If I wasn't going to brew on Sunday I'd leave it at cellar temp longer.

-Joe


__________________
I'm opening a brewery! Man Skirt Brewing

Progress is always up on my Facebook page
nostalgia is offline
 
Reply With Quote
Old 04-11-2009, 01:37 PM   #13
baer19d
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Posts: 207
Default

I got my 5l flask from Northern Brewer for $29.00.
baer19d is offline
 
Reply With Quote
Old 04-11-2009, 02:42 PM   #14
mandoman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: abingdon, virginia
Posts: 374
Liked 3 Times on 3 Posts
Likes Given: 1

Default

another thought....

I get 1 gallon (~3.75L) apple juice glass jugs from a buddy who drinks it. They work just fine on my stir plate although the bottom is a bit rounded.
__________________
www.wolfhillsbrewing.com
mandoman is offline
 
Reply With Quote
Old 04-11-2009, 03:00 PM   #15
nostalgia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Port Murray, NJ
Posts: 2,408
Liked 69 Times on 47 Posts
Likes Given: 9

Default

I got mine from Midwest. Paid about $40. I remembered seeing the one at Northern but couldn't remember where I saw it Oh well.



Looking good. Just popped it in the fridge. I'm hoping to get a good settling by tomorrow. Otherwise I may have to push off my brew day. Learning by doing

-Joe
__________________
I'm opening a brewery! Man Skirt Brewing

Progress is always up on my Facebook page
nostalgia is offline
 
Reply With Quote
Old 04-12-2009, 06:27 PM   #16
nostalgia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Port Murray, NJ
Posts: 2,408
Liked 69 Times on 47 Posts
Likes Given: 9

Default

Well, my fridge smells like fermentation, there's bubbling in the starter and a nice layer of yeast on the bottom. I'm guessing that means now would be a good time to pitch!

I'm going to try to decant most of the wort off, since the starter is so big.

-Joe
__________________
I'm opening a brewery! Man Skirt Brewing

Progress is always up on my Facebook page
nostalgia is offline
 
Reply With Quote
Old 04-12-2009, 09:14 PM   #17
nostalgia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Port Murray, NJ
Posts: 2,408
Liked 69 Times on 47 Posts
Likes Given: 9

Default

It really needed another day or two to settle - those lager yeasties didn't want to floc out

So I ended up sanitizing my 2l flask and pouring the first two liters off into that, which I popped back on the stirplate. I dumped about another 1l down the drain and pitched the bottom 2l into my Oktoberfest.

So I'm quite hopeful that there was a large enough yeast colony there, but just in case I'll have the 2l backup ready.

-Joe
__________________
I'm opening a brewery! Man Skirt Brewing

Progress is always up on my Facebook page
nostalgia is offline
 
Reply With Quote
Old 03-20-2010, 07:40 PM   #18
platypotamus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Baltimore, MD
Posts: 62
Liked 1 Times on 1 Posts
Likes Given: 3

Default

question about stepping up your yeast starter size... should you let the krausen fall back in, before adding more wort? or just take it off the stirplate at some point and drop it in the fridge to let the yeast settle out, and then add the additional wort?
platypotamus is offline
 
Reply With Quote
Old 04-15-2010, 06:15 PM   #19
SouthernYankee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Monroe, GA
Posts: 425
Liked 33 Times on 25 Posts
Likes Given: 12

Default

Quote:
Originally Posted by platypotamus View Post
question about stepping up your yeast starter size... should you let the krausen fall back in, before adding more wort? or just take it off the stirplate at some point and drop it in the fridge to let the yeast settle out, and then add the additional wort?
I have the same question!
I just made a 1L starter lastnight and wanted to go up to a 2L size.
SouthernYankee is offline
 
Reply With Quote
Old 04-16-2010, 12:31 PM   #20
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Ridley Park, PA
Posts: 1,243
Liked 35 Times on 33 Posts

Default

I'd like to chime in and give a few pointers for using the PRC (pitching rate calculator) and doing a stepped starter. If we start with 5 gallons of 1.053 OG lager and one 25 day old liquid yeast pack, MrMalty spits out a 4.02L starter and 370 Billion cells needed. That would be for 1 yeast pack into 4L of 1.040 wort.

When you add your single yeast pack to a 2L starter, you can use the calculator to figure out how many cells are made. With the original numbers plugged in to the calculator for your beer, manipulate the OG and/or batch size until the starter size needed is 2L. Plugging in 1.0387 for the OG will do this. So, based on the viability of your yeast and the size of the first step starter (2L), the PRC says you've made 274 Billion cells.

Now, at this point you have 2 options for the second step up. Chill, decant and add an amount of 1.040 wort that we will calculate later, or add the right gravity wort so that when combined with the existing, you get a 1.040 resultant. I don't like having to calculate the resultant so I chill and decant to start over.

Using the PRC as we left it with the 1.0387 fake gravity, uncheck the "Calculate Viability from Date" box. We will now fool the calculator and raise the viability of our resultant first step yeast as if it were one super viable yeast pack. Raise the viability % until the "# Vials or packs needed without starter" goes to 1. This should be 261%. Now, put your gravity back to the real number of 1.053 and the PRC gives you the second step size necessary for 370 Billion cells which is only 1L. Until I learned this, I was over pitching.


__________________
Next: Something Hoppy?
Fermenting: Doppelbock, DIPA, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: CAP, RIS, Jalapeņo RIS, Carrot Blossom Cedar Mead, Dusseldorf Altbier, Doppelbock, Cider, Rye Berliner Weisse, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: RIS, Rye Barleywine, Tripel, Wee-Heavy

dstar26t is offline
justkev52 Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making yeast starter from secondary yeast cake? Madvillain General Techniques 4 05-01-2010 02:54 AM
Making a yeast starter foxmid All Grain & Partial Mash Brewing 11 11-07-2009 04:13 PM
Need help with making a yeast Starter! syd138 Beginners Beer Brewing Forum 23 03-12-2009 01:15 AM
Making a starter for dry yeast? Professor Frink General Techniques 7 09-28-2008 05:29 PM
Making a yeast starter? RotorHead6 General Techniques 4 10-03-2007 04:08 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS