HBT 2015 Big Giveaway - Winners Drawn - 24 Hours to Claim!

Huge Supporting Membership Discounts - 20% Off - Ends Today!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Starter step up methods
Reply
 
Thread Tools
Old 11-23-2011, 10:40 PM   #1
MonkeyWrench
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Republic of Cascadia
Posts: 350
Liked 3 Times on 3 Posts
Likes Given: 1

Default Starter step up methods

Just curious what kind of yeast production would occur with each of the following step ups:

1) 1000ml starter, ferment it, add another 1000ml of wort to the whole thing and ferment it;

2) 1000ml starter, ferment it, decant the liquid and add 1000ml of wort to the yeast and ferment it;

3) 1000ml starter, ferment it, decant the liquid and add 2000ml of wort to the yeast and ferment it

I know the best scenario would be #3, but would the other scenarios be all that bad?
__________________
Monkey Wrench Brewing
MonkeyWrench is offline
 
Reply With Quote
Old 11-23-2011, 10:42 PM   #2
paulster2626
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Ontario, Canada
Posts: 1,857
Liked 336 Times on 225 Posts
Likes Given: 559

Default

What about just a 2000ml starter and that's it?
paulster2626 is offline
 
Reply With Quote
Old 11-23-2011, 10:45 PM   #3
MonkeyWrench
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Republic of Cascadia
Posts: 350
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Well, I only have 2 1000ml flasks, so I used one to start it, then I'll dump half in the other one and step both up, or leave it in the one, decant the liquid and add more wort to step up.
__________________
Monkey Wrench Brewing
MonkeyWrench is offline
 
Reply With Quote
Old 11-23-2011, 10:46 PM   #4
BBL_Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BBL_Brewer's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Kokomo, IN
Posts: 3,701
Liked 433 Times on 299 Posts
Likes Given: 323

Default

1 & 2 would be the same. If there is enough head space in the starter vessel it wouldn't make any difference. 3 would produce a higher cell count only because of the addition of more nutrient.
__________________
Slots Down Brewery
Stick with the plan....not the sparge.


Never Ending Liquid Yeast - How to Farm Yeast and Freeze it.

BBL_Brewer is offline
 
Reply With Quote
Old 11-23-2011, 11:01 PM   #5
MonkeyWrench
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Republic of Cascadia
Posts: 350
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Perfect, I was hoping I didn't need to decant, it won't leave me with enough time. Adding another 1000ml to it will get me where I need to be.
__________________
Monkey Wrench Brewing
MonkeyWrench is offline
 
Reply With Quote
Old 11-24-2011, 12:52 AM   #6
Duffman7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Smithfield, VA
Posts: 6
Likes Given: 1

Default

Throwing in my 2 cents.

I use the Palmer method from how to brew (online version)...16oz water and .5 cup DME (sorry, terrible at unit conversions) for the wort at each step. I start with that volume wort, then add the same volume every 24 hours, no decanting. I use a 1-gallon carboy (real cheap at the LHBS, like $5 each), so there is plenty of room and no need to decant. I'm with you, don't want to spend the time to decant or worry about pouring out too much good yeast by accident.

I've been real pleased with this process. Even did a full gallon starter for a real high gravity beer last year, and that thing started up so fast!

Good luck with any method you choose.
Duffman7 is offline
 
Reply With Quote
Old 11-24-2011, 03:56 AM   #7
Clementine
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Waynesboro, PA
Posts: 545
Liked 11 Times on 11 Posts
Likes Given: 3

Default

For my two cents

I would go for larger steps, too small a step and the yeast don't get enough time eating complex sugars and they get lazy causing them to flock out before finishing off the last few points (have not witnessed this just the theory behind step sizes I have read). Most brewing schools recommend somewhere in the range x5 to x10 volume increments in starter steps. This also makes the debate of decanting or not a non issue.

Clem
Clementine is offline
 
Reply With Quote
Old 11-24-2011, 05:14 AM   #8
Sulli
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Salt Lake City, Utah
Posts: 404
Liked 34 Times on 18 Posts
Likes Given: 11

Default

Of course you realize that when you don't decant you are diluting the gravity of the next addition with the volume of the previous? If you aren't upping the gravity of the next addition to compensate for this, then your O.G. on the second addition is almost half of what it should be.
Sulli is offline
 
Reply With Quote
Old 11-24-2011, 04:04 PM   #9
HItransplant
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Portlandia
Posts: 1,034
Liked 7 Times on 6 Posts
Likes Given: 9

Default

Do you want each subsequent step to be higher gravity? More volume?
__________________
Quote:
Originally Posted by BlindLemonLars View Post
It's comfort foam. :D
Quote:
Originally Posted by EdWort View Post
It's a gentle recipe, so your first time will be enjoyable and memorable. :D
HItransplant is offline
 
Reply With Quote
Old 11-24-2011, 05:35 PM   #10
MonkeyWrench
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Republic of Cascadia
Posts: 350
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Sulli View Post
Of course you realize that when you don't decant you are diluting the gravity of the next addition with the volume of the previous? If you aren't upping the gravity of the next addition to compensate for this, then your O.G. on the second addition is almost half of what it should be.
Ok, now this I didn't really think of. Maybe adding another liter of 1.040 to a fermented liter of 1.010 isn't the best bet since you'd end up at 1.025. So the next batch should be around 1.070 added to 1.010 would give 1.040 again and more sugars to eat. This would essentially turn the spent liquid back into fermentable wort.

Should this become my "non-decanted step-up method"?
__________________
Monkey Wrench Brewing
MonkeyWrench is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Starter pitching methods Jubilee Fermentation & Yeast 2 08-04-2011 12:00 PM
How do I know when my starter is done and ready for a step up? JayWeezie Fermentation & Yeast 1 05-21-2011 10:53 PM
Step up starter? jldc Fermentation & Yeast 1 07-20-2010 06:44 PM
Making a yeast starter - Step by Step Video johnnyc Fermentation & Yeast 2 02-05-2010 07:52 PM
2 step starter? mthhurley Fermentation & Yeast 1 01-29-2010 05:46 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS