Stater Overpitching? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Stater Overpitching?

Reply
 
Thread Tools
Old 06-13-2012, 07:44 PM   #1
DSmith
Recipes 
 
Sep 2011
Robbinsdale, MN
Posts: 796
Liked 77 Times on 64 Posts



I am brewing a 3.5 gallon batch of 1.048 OG beer. Yeastcalc and Mr Malty recommend 118 billion yeast cells. I made a 1L stirred starter from a wyeast pack (WY1968), about 200 billion cells.

Would you pitch the entire starter or shake well and pitch about 60-75% of the starter? I pre-weighed the flask and stirbar so I can check the % of the starter added. The stater is chilled and decanted either way.

 
Reply With Quote
Old 06-13-2012, 07:48 PM   #2
foltster
Recipes 
 
Dec 2009
RDU, NC
Posts: 335
Liked 9 Times on 9 Posts


I would add the whole thing unless you want to save some if it and make 2nd starter for another beer....
__________________
Still brewing...

 
Reply With Quote
Old 06-13-2012, 07:48 PM   #3
Bensiff
 
Bensiff's Avatar
Recipes 
 
Mar 2008
, Washington, the state
Posts: 4,939
Liked 398 Times on 316 Posts


If it were me I'd hold off on pitching everything. But, you are talking about small differences so you won't hurt things too much by overpitching.

 
Reply With Quote
Old 06-13-2012, 08:00 PM   #4
Gameface
 
Gameface's Avatar
Recipes 
 
Jul 2010
Salt Lake City, UT
Posts: 1,818
Liked 491 Times on 284 Posts


I take the pitching rates as the bottom end of where you want to be. I mean, they say like 458B cells for typical batches I make and I can tell you that 1) the amount of viable cells in the tube or smack pack is a rough estimate of how many cells are actually in there, 2) calculations for starters are very rough estimates if you're starting with an estimate of how much yeast you have, 3) for the tiny quantity of stuff that comes out of a smack pack that little bit that gets stuck in the nutrient bag might represent 5-15% (who knows) of your viable yeast. So if I need 458B yeast cells, no more and no less, then I'm pretty freakin' sure I've never pitched the right amount of yeast.

I try to overshoot by a bit and figure it is much harder (and much less common) to overpitch than to underpitch.

 
Reply With Quote
Old 06-13-2012, 08:11 PM   #5
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
 
NordeastBrewer77's Avatar
Recipes 
 
Apr 2011
Minneapolis, Minnesota
Posts: 7,881
Liked 1084 Times on 788 Posts


Quote:
Originally Posted by Bensiff View Post
If it were me I'd hold off on pitching everything. But, you are talking about small differences so you won't hurt things too much by overpitching.
Me too. Most of the time I let my starters finish out completely, cold crash for 24 hours, decant the 'beer' leaving just enough to suspend the yeast, swirl it up and pitch the slurry.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
Reply With Quote
Old 06-13-2012, 08:14 PM   #6
DSmith
Recipes 
 
Sep 2011
Robbinsdale, MN
Posts: 796
Liked 77 Times on 64 Posts


I've stopped popping the nutrient pack for that reason because yeast always gets inside. The starter activity will show if the yeast are ok.

My original intent was to pitch 75% of the starter as long as I'm convinced it's well mixed. 1968 is pretty chunky so it might come down to pitching it all in to avoid underpitching...

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making a cider yeast stater with DME? mezman Fermentation & Yeast 6 10-18-2014 03:17 AM
Ripped tin foil during stater cool down iworkatinitech Fermentation & Yeast 8 06-01-2012 04:56 PM
Yeast stater at high temp Paquitin Fermentation & Yeast 2 01-26-2012 03:45 PM
Stater ? Yes its worthy ... karljrberno Fermentation & Yeast 3 05-17-2011 03:03 AM
how big of a stater will i need? joe22 Fermentation & Yeast 36 05-07-2011 08:17 PM


Forum Jump