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Old 09-30-2011, 12:58 AM   #1
enohcs
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Im doing a 10 gallons lager at 1.055 OG. I only have one White Labs vial of yeast. I have a stir plate, a 2L flask, and a 4L flask. Mr Malty says that for a single step starter I need at least 2 vials of yeast, and even then I would need a 6.75L starter. With 3 vials of yeast I could cut the starter size to 4L.

What do I do?

I'm thinking that I make a 2L starter, chill, decant liquid, then pitch the slurry into a fresh 4L starter. Sound good?
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Old 09-30-2011, 01:04 AM   #2
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Quote:
Originally Posted by enohcs View Post
I'm thinking that I make a 2L starter, chill, decant liquid, then pitch the slurry into a fresh 4L starter. Sound good?
Yeah, that should work great!

 
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Old 09-30-2011, 01:08 AM   #3
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If you want to save some time, you can pitch the entire little starter into the big one as soon as it reaches high kraeusen.
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Old 09-30-2011, 01:39 AM   #4
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Since you have a stir plate, I think a 2L and a 4L starter would be overkill. You only need about 390 billion cells (Mr. Malty says 384 billion) for 10 gallons of 1.055 gravity wort. I use the Wyeast calculator BTW., it's much easier to manipulate and figure out final cell counts when doing steps. White Labs advertises thier "pitchable" vials as containing between 75 - 150 billion cells. Lets just say it ends up being 100 billion. If you do a 1 liter starter and step it up 1 more liter you should end up with a little over 400 billion cells on a stir plate. That's plenty. Just make a 1 liter starter in your 4L flask and step it up one more liter, decant and pitch.
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Old 09-30-2011, 02:23 AM   #5
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Quote:
Originally Posted by enohcs View Post
Im doing a 10 gallons lager at 1.055 OG. I only have one White Labs vial of yeast. I have a stir plate, a 2L flask, and a 4L flask. Mr Malty says that for a single step starter I need at least 2 vials of yeast, and even then I would need a 6.75L starter. With 3 vials of yeast I could cut the starter size to 4L.

What do I do?

I'm thinking that I make a 2L starter, chill, decant liquid, then pitch the slurry into a fresh 4L starter. Sound good?
My take is this. Using Mr Malty's advice you need 770bn cells. If you pitch one fresh vial into an initial 3L starter on a stir plate you should get about 375Bn cells. Pitch the 375Bn into a 4L starter (stir plate) should give you around 750Bn cells which is where you are aiming almost.

 
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Old 09-30-2011, 02:35 AM   #6
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My bad, I didn't notice you were brewing a lager I was thinking ale. Yeah, your original plan should work fine.
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Old 09-30-2011, 02:38 AM   #7
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You might be looking at ale or 5 gal. For a 10 gal lager I need 767 billion cells.

After looking into it a little more, I found a bit more helpful info. If I pitch my 100billion vial into a 2L starter I will then have upwards of 400 billion cells since I'm using a stir plate (only 200 billion if I wasn't).
Then, according to mr malty, if I pitch the 400 billion cells into a 2.75L starter, I will end up with exactly the 767 billion cells I require.
Am I way off in my thinking here?
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Old 09-30-2011, 02:48 AM   #8
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Quote:
Originally Posted by enohcs View Post

If I pitch my 100billion vial into a 2L starter I will then have upwards of 400 billion cells since I'm using a stir plate (only 200 billion if I wasn't).
My calculation is that you would likely only get 300bn.

 
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Old 09-30-2011, 03:02 AM   #9
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Quote:
Originally Posted by el_caro

My calculation is that you would likely only get 300bn.
I read on the mr malty page that 100 billion cells into a 2L starter will yield about 200billion cells...and twice that if using a stir plate.
What info are you looking at?
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Old 09-30-2011, 03:22 AM   #10
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Quote:
Originally Posted by enohcs View Post
I read on the mr malty page that 100 billion cells into a 2L starter will yield about 200billion cells...and twice that if using a stir plate.
What info are you looking at?
I confess that has always confused me. I know in his guide on Proper Yeast Pitching Rates he says around 2x using a stir plate as opposed to non-stirred. But if you use the calculator and change between stirred and intermittently shaken you get a factor of 1.5x or change between stirred and simple you get a factor of 2.66x.

Hence when using the chart from Yeast book I was thinking multiply yeast cells by 1.5 if using a stir plate. Not sure if the chart refers to unstirred(simple) or intermittently shaken?

Anyone can clear this one up I would appreciate it.

 
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