Making a big yeast starter - Page 4 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Making a big yeast starter

Reply
 
Thread Tools
Old 12-15-2010, 07:17 PM   #31
bctdi
Recipes 
 
Mar 2009
N.W. Atlanta Metro,GA
Posts: 248
Liked 10 Times on 8 Posts


Quote:
Originally Posted by dstar26t View Post
What size batch and what yeast are you going to use?
It's a 5 gal batch, and using high gravity trappist yeast..... It'll be a tripel

 
Reply With Quote
Old 12-15-2010, 10:19 PM   #32
samc
Recipes 
 
Aug 2008
Portland OR
Posts: 5,387
Liked 63 Times on 59 Posts


Quote:
Originally Posted by bctdi View Post
Just a question here, I`m getting ready to do a 1.076 beer.Would it be ok to just do a 3 quart starter right from the beginning instead of stepping up?I`m not sure of the benefit of stepping up vs just doing a big starter.I have never stepped up a starter, but was looking into doing so, but I want to try to avoid that if possible to reduce to chances of infection.Can anyone shed some light on this for me?
That's the way I do it. I've been using one White Labs vial and making 4L starters in one shot for 10 gallon batches. A small amount of yeast nutrient, stir plate and I get a furiously fermenting starter which I decant and pitch.

 
Reply With Quote
Old 12-16-2010, 12:37 AM   #33
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Recipes 
 
Jan 2008
Ridley Park, PA
Posts: 1,152
Liked 57 Times on 42 Posts


For Belgians, I use 1 million cells per mL per degree plato, which is not what mrmalty recommends for ales, closer to what it calculates for hybrids. I read somewhere that one or some Belgian breweries pitch that rate and I tried it and liked the results.
__________________
Next: ?
Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
Reply With Quote
Old 12-16-2010, 04:00 PM   #34
longke
 
longke's Avatar
Recipes 
 
Apr 2010
Philadelphia, Philadelphia
Posts: 105
Liked 1 Times on 1 Posts


I'd suggest using a foam stopper on that erlenmeyer to let more oxygen in.

 
Reply With Quote
Old 12-23-2010, 12:46 PM   #35
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Recipes 
 
Jan 2008
Ridley Park, PA
Posts: 1,152
Liked 57 Times on 42 Posts


Got a 7L starter going for a BDS with 4 packs of Wyeast 3787. That krausen formed even with the recommended dosage of fermcap-s.

__________________
Next: ?
Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
Reply With Quote
Old 07-06-2013, 01:59 AM   #36
Hoptimistic
Recipes 
 
Jun 2013
Sacramento, CA
Posts: 107
Liked 17 Times on 12 Posts


Quote:
Originally Posted by yermej View Post
Based on what you're doing, I'm guessing that you could use the 5 L flask for any size starter, right? Where did you find the flask? I'm having trouble locating one that big and it seems it would be cheapest to just buy and use one large flask for everything.
http://www.amazon.com/Narrow-Mouth-E...s=5l+erlynmyer

 
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