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Old 09-15-2012, 05:04 AM   #1
megatrom
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Jul 2012
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I'd like to consider myself an experienced extract/partial mash brewer. I have a few all grain batches under my belt, until now I have ignored the notion of starters, really don't know why. I always assumed a smack pack should cover it. That being said, I now understand the importance. I made a stir plate using info posted here (thank you by the way). My question is this: I have a 2L flask, my starting gravity calls for a 3L starter. I have come across different info but am still a little confused. Do I make a 2L starter, allow it to fully cycle, decant it, then ad 1L allow it to also fully ferment, decant, then pitch that slurry? Am I just screwed for getting too small of a flask? This whole process is new to me, so any info/advice would be greatly appreciated.

 
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Old 09-15-2012, 06:31 AM   #2
basilchef
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3L is a bit big. What is your expected og?

 
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Old 09-15-2012, 02:07 PM   #3
megatrom
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Jul 2012
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1.073

 
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Old 09-15-2012, 02:17 PM   #4
inhousebrew
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Is this a ale or a lager? Five gallons I'm assuming? I'm calculating you'll be good with a 1.5 liter starter on a stir plate if it's a ale. You'll need 264 billion cells and that should get you over 270.

http://www.yeastcalc.com/

^I like this yeast calculator BTW.
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Old 09-15-2012, 02:35 PM   #5
megatrom
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Jul 2012
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I guess I skipped some specifics. It's a 5 gal ale. Denny conns' wry smile rye ipa to be exact. Using wyeast 1450 (Denny's favorite) which my LHBS Doesnt carry. I had to order it, so I want to get it right the first time. I was using brewbot (an app on my iPhone) its obviously not very accurate. It's calling for 345.381 billion cells.

 
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Old 09-15-2012, 02:40 PM   #6
kh54s10
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Do check out Yeastcalc.com. I make all my starters in a 2L flask. I also freeze yeast and make step starters from just 5ml of yeast.

I run a small weak starter, chill and decant, make a larger 1.040 starter, chill and decant again, then repeat as often as necessary for my current beer.

 
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Old 09-15-2012, 02:46 PM   #7
megatrom
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Jul 2012
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So I can harvest just a small amount of yeast from my primary and freeze it until I'm ready for a new starter?

 
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Old 09-15-2012, 03:36 PM   #8
inhousebrew
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Quote:
Originally Posted by megatrom View Post
So I can harvest just a small amount of yeast from my primary and freeze it until I'm ready for a new starter?
Well, you'll need to look a little more into the process than that but you can freeze yeast but it's not that simple. First you should wash/rinse it, then you need to use a solution part water, part glycerin. You need to sterilize everything. It's kind of a PITA but you can check out this link if you're really interested.

http://www.homebrewtalk.com/wiki/ind...Freezing_yeast
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Old 09-15-2012, 03:37 PM   #9
inhousebrew
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Quote:
Originally Posted by megatrom View Post
I guess I skipped some specifics. It's a 5 gal ale. Denny conns' wry smile rye ipa to be exact. Using wyeast 1450 (Denny's favorite) which my LHBS Doesnt carry. I had to order it, so I want to get it right the first time. I was using brewbot (an app on my iPhone) its obviously not very accurate. It's calling for 345.381 billion cells.
You're in for a treat with that beer by the way!
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Old 09-15-2012, 04:11 PM   #10
ThePonchoKid
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Quote:
Originally Posted by megatrom View Post
until now I have ignored the notion of starters, really don't know why. I always assumed a smack pack should cover it. That being said, I now understand the importance.
Explain how you now understand the importance? You sound as if research, experience, and intuition have taken you to an understanding, yet you don't explain it

I like my dry yeasties

 
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