Lager starter Qs - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Lager starter Qs

Reply
 
Thread Tools
Old 01-20-2013, 04:57 PM   #1
bmantzey
Recipes 
 
Jun 2010
Rome, NY
Posts: 153



I'm planning a lager this weekend that will use Wyeast 2042. I'll probably ferment it at a target of 50 degrees.

I'm planning to use a starter and I have a few questions about that. I've done starters before, but I usually winged it.

1: Should the starter be fermented at the same temp as I'm planning to ferment the brew, or does that even matter?
2: How many days before brew day should I start the starter?
3: What kind of sugar should I use? I would guess just priming sugar.
4: What volume of sugar solution should I pitch into? I've used 1/4 - 1/2 gallon before.
5: Finally, what ratio of sugar to water should I use - or what gravity (what's the quick rule of thumb here?)

Many thanks in advance!!!

 
Reply With Quote
Old 01-20-2013, 05:05 PM   #2
bratrules
Recipes 
 
Oct 2010
socal
Posts: 463
Liked 18 Times on 10 Posts


The size of your start depends on how viable the yeast is. Check out this page for more info on your pitching rates http://yeastcalc.com/ as for temp of a lager starter I just do it at room temp. At this point your just growing yeast there no need for cold ferment temps.
__________________
Alcohol may be man's worst enemy, but the bible says love your enemy. - Frank Sinatra

 
Reply With Quote
Old 01-20-2013, 05:06 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,200
Liked 7702 Times on 5413 Posts


Quote:
Originally Posted by bmantzey View Post
I'm planning a lager this weekend that will use Wyeast 2042. I'll probably ferment it at a target of 50 degrees.

I'm planning to use a starter and I have a few questions about that. I've done starters before, but I usually winged it.

1: Should the starter be fermented at the same temp as I'm planning to ferment the brew, or does that even matter?
2: How many days before brew day should I start the starter?
3: What kind of sugar should I use? I would guess just priming sugar.
4: What volume of sugar solution should I pitch into? I've used 1/4 - 1/2 gallon before.
5: Finally, what ratio of sugar to water should I use - or what gravity (what's the quick rule of thumb here?)

Many thanks in advance!!!
1. No, room temperature is fine
2. About a week, because you'll want to decant the spent wort and lager yeast takes longer to fall out. It'll take about 3 days in the fridge before you can pour off the spent wort.
3. DME. Do NOT use sugar!!!!!!
4. You'll need a huge starter for a lager, but you can probably start with 1-2 liters. Consult mrmalty.com's yeast pitching calculator (or yeastcalc.com) for specific size based on the OG of your beer.
5. You want to use DME and make a starter with an OG of 1.030-1.040. That's about 1/2 cup of DME to 2 cups of water, or if you have a scale it's 10:1. (volume:weight)
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

bmantzey Likes This 
Reply With Quote
Old 01-20-2013, 06:09 PM   #4
bmantzey
Recipes 
 
Jun 2010
Rome, NY
Posts: 153


Okay so the term "sugar", is a bit ambiguous because sugar is exactly what the yeast wants.

When you said, "do not use sugar", is it safe to assume you meant table sugar?

The reason I ask is, I have priming sugar but no DME. Is priming sugar okay?

 
Reply With Quote
Old 01-20-2013, 06:25 PM   #5
pabloj13
Recipes 
 
Dec 2011
Durham, NC
Posts: 1,553
Liked 92 Times on 80 Posts


Quote:
Originally Posted by bmantzey View Post
Okay so the term "sugar", is a bit ambiguous because sugar is exactly what the yeast wants.

When you said, "do not use sugar", is it safe to assume you meant table sugar?

The reason I ask is, I have priming sugar but no DME. Is priming sugar okay?
No, no priming sugar, table sugar, etc. You want to get some DME.
__________________

Kegged Two Hearted, Dragonmead Final Absolution
Bottled Robust porter, Founder's Breakfast Stout, Ommegawd Hellepin, Ed Wort's Apfelwein
RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard

 
Reply With Quote
Old 01-20-2013, 06:31 PM   #6
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,200
Liked 7702 Times on 5413 Posts


Quote:
Originally Posted by pabloj13 View Post
No, no priming sugar, table sugar, etc. You want to get some DME.
Right. Either mash some grain, or use malt extract. You need malt sugars- not table sugar, corn sugar, honey, molasses, etc. Maltose, from malt, is what you want brewing yeast to eat.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 01-20-2013, 06:37 PM   #7
bmantzey
Recipes 
 
Jun 2010
Rome, NY
Posts: 153


Awesome replies! Very helpful info here. Thanks a bunch!

I guess any DME will suffice. Does that matter at all?

 
Reply With Quote
Old 01-20-2013, 06:40 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,200
Liked 7702 Times on 5413 Posts


Quote:
Originally Posted by bmantzey View Post
Awesome replies! Very helpful info here. Thanks a bunch!

I guess any DME will suffice. Does that matter at all?
No, not really, since you will be decanting off the spent wort. My preference is the lightest you can find, but it truly doesn't matter all that much.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 01-20-2013, 08:48 PM   #9
bmantzey
Recipes 
 
Jun 2010
Rome, NY
Posts: 153


Now I'm wondering, if I pour out all of the liquid, how do I get the yeast to pour out of my starter vessel? Do I just leave a small amount of liquid so I can swirl it all together enabling me to pour it out?

The only other thing would be to boil a few cups of water to sanitize it, cool it, and then use it to rinse that yeast out. Hmmm.

 
Reply With Quote
Old 01-20-2013, 08:57 PM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,200
Liked 7702 Times on 5413 Posts


Quote:
Originally Posted by bmantzey View Post
Now I'm wondering, if I pour out all of the liquid, how do I get the yeast to pour out of my starter vessel? Do I just leave a small amount of liquid so I can swirl it all together enabling me to pour it out?

The only other thing would be to boil a few cups of water to sanitize it, cool it, and then use it to rinse that yeast out. Hmmm.
You can just leave enough spent wort in the flask/jug to stir up the yeast so that it pours.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

bmantzey Likes This 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lager starter *I'm a starter n00b* idigg Fermentation & Yeast 7 08-03-2012 08:13 PM
wlp838 starter activity? first lager starter... haeffnkr Fermentation & Yeast 6 07-10-2012 05:15 PM
lager yeast starter... no starter Saccharomycetaceae All Grain & Partial Mash Brewing 8 12-02-2010 03:13 PM
Lager starter...which temp to pitch starter? Q2XL Fermentation & Yeast 3 12-21-2009 04:34 PM
Can I lager my lager starter for a week or two if I want to? HangLoose Recipes/Ingredients 1 04-18-2009 12:25 AM


Forum Jump