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Old 01-13-2013, 01:43 PM   #1
drunde77
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Jan 2012
Teutopolis, Illinois
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I am planning on doing a yeast starter for my next brew. It is a boston lager. When would you start a yeast starter for a lager? I plan on brewing saturday. Also do you do the same for ales?



 
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Old 01-13-2013, 02:04 PM   #2
Pie_Man
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Aug 2011
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In general, it takes about 2-3 days for the starter to finish growing yeast cells. Lager starters might take an extra day or so. Determining when to start depends on your starter process. Are you planning to pitch the entire starter or are you decanting? If you're decanting, are you going to crash cool prior to decanting? If you're cooling your starter so you can decant the majority of the starter wort, I'd add an extra day or two to the process. If you're doing a multiple step starter, that will also increase the time you'll need.

For my last lager, I cooled the starter for 2 days to settle the yeast, I then decanted almost all the wort, gave the remaining wort a good swirl to get the yeast off the bottom of the starter vessel and pitched.



 
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Old 01-13-2013, 02:09 PM   #3
pabloj13
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Dec 2011
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Quote:
Originally Posted by Pie_Man View Post
In general, it takes about 2-3 days for the starter to finish growing yeast cells. Lager starters might take an extra day or so. Determining when to start depends on your starter process. Are you planning to pitch the entire starter or are you decanting? If you're decanting, are you going to crash cool prior to decanting? If you're cooling your starter so you can decant the majority of the starter wort, I'd add an extra day or two to the process. If you're doing a multiple step starter, that will also increase the time you'll need.

For my last lager, I cooled the starter for 2 days to settle the yeast, I then decanted almost all the wort, gave the remaining wort a good swirl to get the yeast off the bottom of the starter vessel and pitched.
+1. Give yourself plenty of time. A day or two in the fridge isn't going to hurt anything. I like to start a week ahead of time just to make sure my yeast are all set and I don't have any issues or last minute emergencies.
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Old 01-13-2013, 03:31 PM   #4
jflongo
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Jan 2013
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I there any negative to pitch the entire starter?

 
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Old 01-13-2013, 03:44 PM   #5
Bamsdealer
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Apr 2012
Collegeville, Pa
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If it were a 1liter ale starter id pitch the whole thing. Since this is for a lager youlll need a ton of yeast so youll want to chill a day after your first starter decant the liquid and do another starter. Decant the liquid from that and pitch, So i'd start today. The process takes the better part of a week.

 
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Old 01-13-2013, 03:54 PM   #6
Pie_Man
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Agreed, today is a good day to start. Check out yeastcalc.com, it's a great site for stepped starters.

 
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Old 01-13-2013, 04:26 PM   #7
duboman
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Jul 2011
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Quote:
Originally Posted by Pie_Man View Post
Agreed, today is a good day to start. Just out yeastcalc.com, it's a great site for stepped starters.
+1
Go to http://www.yeastcalc.com, plug in all the numbers as you will probably need a couple step ups for a lager.
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Old 01-13-2013, 04:51 PM   #8
pabloj13
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Quote:
Originally Posted by jflongo View Post
I there any negative to pitch the entire starter?
Depending on the temp you grow your starter at (most do it at room temp), the yeast may throw some nasty esters and things into the starter wort. One negative would be potentially pitching those nasty flavors. That being said, many do it that way.
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Old 01-13-2013, 04:54 PM   #9
bottlebomber
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Apr 2011
Ukiah, CA
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Quote:
Originally Posted by jflongo
I there any negative to pitch the entire starter?
Have a little taste of it and you decide.

A week is a good lead for a lager started, you definitely want to crash for a good day or even two.

 
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Old 01-13-2013, 05:33 PM   #10
ScrewedBrew
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Dec 2012
, ID
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Just made my first starter yesterday. I swirl it everytime I walk by it. If it sits for about an hour, it looks like all the yeast is already on the bottom. Wouldn't a cold crash put them to sleep or stress them? I was planning on decanting the spent wort without a cold crash "stress" cycle.



 
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