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Old 02-01-2013, 02:26 AM   #1
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Default Starter Size

So, I'm kinda a noob, I will be brewing my 5th extract batch on Saturday. I made a starter for it last night. Generally, what I have seen is people referring to is 1000 mL starters and 2000 mL starters. I have a 2000 mL starter kit from NB and have used it once before. In their instructions they say for a 1000 mL starter kit to mix 650 mL of water with a 1/2 cup of DME. The 2000 mL starter kit is simply double. It sounds like this will only be a "pint" starter as they describe it.

Is the 650 mL starter referred to generally as a 1000 mL starter? or do I actually need 1000 mL of water starting out? or a bit more to account for loss in the boil? According to a the recipe I made on beersmith, I need a 1 L starter, so I'm wondering if I should build this up a second time or if I'm good to pitch. The OG of the recipe is 1.043.

Also, if I need 1/2 cup of DME for 650 mL, how much would I use for 1000 mL 3/4 cup? Whats a good ratio as a rule of thumb?


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Old 02-01-2013, 03:10 AM   #2
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I've never made a starter, so I can't really give you advice like the gurus here... But I plan on making a starter for my next batch. I've been using mrmalty.com and yeadtcalc.com for my planning. They might be useful for you... ?


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Old 02-01-2013, 03:32 AM   #3
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Yeah. I've been using yeastcalc.com. It looks like I should be close, depending on viability (I threw away the package so I don't know when it was manufactured). I think I will be just a bit shy on cell count though.
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Old 02-01-2013, 03:38 AM   #4
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When people talk about a 1000mL starter, they're talking about 1000mL of wort.

If you only mad a 650mL starter, you will have less yeast than you would have with a full liter. Stepping it up to 1000mL would help fix that.

If you are losing significant volumes to boil, you should add more water to start out with.
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Old 02-01-2013, 03:42 AM   #5
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It's easiest to go by weight - 1 g DME per 10 ml water, or in your case 100g DME for your 1 L starter.
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Old 02-01-2013, 03:49 AM   #6
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So should I do another pint? or should I do 350 ml water and 1/4 cup of DME? That would make the total wort 1000 ml. I recently heard about over pitching and that it can produce off flavors, but I don't know how easy/ hard that is to do. I would say it's better to pitch more than you think you need versus less and stressing the fermentation? Thoughts?
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Old 02-01-2013, 03:51 AM   #7
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What do you use to measure in grams? I don't think I have anything to do that around the house....
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Old 02-01-2013, 03:54 AM   #8
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Kitchen scale. You can convert to ounces if you have one that measures that.
I don't know what you mean by another pint. A pint is about 475 ml. I thought you said you had a 2 L flask? Just do the whole 1 L together with 100 g (3.5 oz) DME.
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Old 02-01-2013, 03:56 AM   #9
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I already made a 650 ml starter and it's finished, so I was going to build it up to make sure I have at least 1 L, but I have never built up, so I'm not sure how much wort to add to the second step up?
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Old 02-01-2013, 04:09 AM   #10
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Ah, okay didn't realize that. I wouldn't sweat it then, you're not underpitching by that much.


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