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Old 01-28-2013, 08:55 PM   #1
beerbeerbeer123
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I have this yeast 1388 and it has 54% viability according to mr malty's pitching calculator..I need a pretty large starter at least 5L ..So my question is what the best way to step this up and how long before brew day should i start the stepping up process?



 
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Old 01-28-2013, 08:57 PM   #2
jakecpunut
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http://yeastcalc.com/ is a great tool for step starters!



 
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Old 01-28-2013, 09:01 PM   #3
sweetcell
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yeastcalc.com is your best resource.

let a starter run 24 hours (give it 36 if you can), then 24-36 hr cold-crash in the fridge, decant, repeat all steps again by brew day. so if you go long, 36+36+36+36= 6 days.

it's certainly possibly to do it faster than that, some folks only give their starters 16 hours before cold-crashing. you could also not cold-crash the last step and pitch the whole thing.
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Old 01-28-2013, 09:16 PM   #4
beerbeerbeer123
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Quote:
Originally Posted by jakecpunut View Post
http://yeastcalc.com/ is a great tool for step starters!
Awesome ..thanks you..it says i need to do a 1.5L starter then a 1.5L step up giving me 298 billion cells..Its says i need 290 billion cells..so i quess im in good shape and all i need is to step up once ..Thanks

 
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Old 01-28-2013, 09:21 PM   #5
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I have found the viability by date to be highly inaccurate on Mr. Malty and Yeast calc. You are likely closer to 75% viability.

Analysis here:
http://woodlandbrew.blogspot.com/201...viability.html

Also the viability may be fine but the vitality will be low. Don't go by a set schedule of days with old yeast. Wait for the krausen to start to fall or for half of the sugar to be consumed.

See here:
http://woodlandbrew.blogspot.com/201...ervations.html
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Old 01-28-2013, 10:30 PM   #6
beerbeerbeer123
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OK..step one of the starter..1.5L water + 5.2 oz of DME (1.037 OG wort) chill to 62*F and pitch yeast..allow to ferment for 24-36 hours..chill for 24 hours and decant...But i have 1 question..once the wort is chilled and ready to decant should i warm it back to 62*F before adding step 2 wort? my fridge is 40*F..Would adding 62*F wort to 40*F yeast cause the yeast to struggle?..should i warm the yeast to 62*F before i decant and add new wort? srry if this is a stupid question..i just get confused sometimes never did a step up starter

 
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Old 01-28-2013, 10:34 PM   #7
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you want to decant while the yeast is still cold, that helps keep the yeast compacted at the bottom of your flask/jar/etc. you could i add a little wort at a time, over 15-30 mins, to slowly warm up the yeast. i sometimes do this, other times i've also pitched it all in at once and it came out just fine.
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What hops should I grow? Looking for cheap honey?
- Drinking: 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2
- Fermenting: NHCPA (BPA and APA made with ingredients from Baltimore)
- Aging: brett'ed Belgian blond on raspberries, sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 01-28-2013, 11:20 PM   #8
beerbeerbeer123
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Quote:
Originally Posted by sweetcell View Post
you want to decant while the yeast is still cold, that helps keep the yeast compacted at the bottom of your flask/jar/etc. you could i add a little wort at a time, over 15-30 mins, to slowly warm up the yeast. i sometimes do this, other times i've also pitched it all in at once and it came out just fine.
Ok cool..thanks alot



 
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