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Old 08-28-2011, 11:59 PM   #1
twelvelookslikex
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I washed my yeast from my first beer I made and filled up an old liquid vial full of yeast. I'm just wondering how much of this I should use to make a starter?


 
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Old 08-29-2011, 12:07 AM   #2
Woodland
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I would think it should be plenty, what variety of yeast is it?

 
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Old 08-29-2011, 12:10 AM   #3
PurpleJeepXJ
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Well you need to use all of that and step it up to whatever size starter your batch calls for.
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Old 08-29-2011, 12:15 AM   #4
twelvelookslikex
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Well its from s-05 dry yeast and I do 5 gallon batches. Just seems like a lot compared to when I have used a liquid yeast for a starter. I know some of the yeast is dead yeast. I just don't want to over pitch

 
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Old 08-29-2011, 12:24 AM   #5
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Depending on the gravity of your beer your starter changes in size. You can use that single vial but the yeast may become strained. The best way is to step up your yeast on a stir plate to say 1.5 or 2L.
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Old 08-29-2011, 12:55 AM   #6
twelvelookslikex
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I dont think your understanding what im asking. If a normal store purchased vial of yeast is made for a starter....... whats a packed full vial of yeast good for? See this is a normal vial of yeast.

See the white stuff?


My vial is 100% White stuff. Thats like 85% more white stuff haha


and I make around 6% ABV beers

 
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Old 08-29-2011, 02:00 AM   #7
Grumpybumpy
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yeah, I've seen the "pitch 1L" suggestions a few times and it confuses me. When using Mrmalty, it suggests somewhere around 100mL for 5 gallons. Why pitch 10 times that? Is slurry not as dependable, so you pitch more of it?

edit: I was using the "repitching from slurry" tab. Does that mean you're trying to restart a stuck fermentation? Maybe I don't understand the calculator

 
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Old 08-29-2011, 02:07 AM   #8
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I do understand... you have to step it up like any other starter
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Old 08-29-2011, 02:08 AM   #9
Germelli1
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Quote:
Originally Posted by Grumpybumpy View Post
yeah, I've seen the "pitch 1L" suggestions a few times and it confuses me. When using Mrmalty, it suggests somewhere around 100mL for 5 gallons. Why pitch 10 times that? Is slurry not as dependable, so you pitch more of it?

edit: I was using the "repitching from slurry" tab. Does that mean you're trying to restart a stuck fermentation? Maybe I don't understand the calculator
That means that you are repitching part of a yeast cake from a previous batch (typically without washing it). The 100 mL refers to 100 mL of pure yeast from the bottom of the fermenter.

People refer to pitching 1 L as a stepped up starter building yeast numbers from a small sample. It refers to the original 1 L of 1.03-1.040 wort in the starter, not the size of the yeast slurry.
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Old 08-29-2011, 02:11 AM   #10
hadabar
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I get the question, but to be safe, if make a starter, to wake em up, get em going again, they could be exhausted. They may need to replenish reserves and what not. The starter its the safe way. I know if you pitched the vial you'd be safe. Over pitching is pretty hard to do.

I actually just washed my furst batch of yeast and had the same question. I've thought about it and thats what if do. More white stuff or not....

 
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