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Old 03-07-2014, 07:06 AM   #1
Oct 2013
, Alabama
Posts: 746
Liked 156 Times on 111 Posts

Hey guys, I hoping I might can get some guidance on making my first starter, more specifically when to start preparing it. I know deep in these threads this is covered many times, but truth is, I’m exhausted and bout to head to bed before starting my work weekend tomorrow. I won’t have the free time to surf the net for the next few days, so I’m hoping I can get some help here. I feel I can make the starter pretty easily, I’m just not sure how much lead time I need to give myself. I will be using a stir plate.

I will be brewing a 5-6 gallon AG of Reissdorf Kolsch Tuesday morning. I should have a target gravity of 1.050. BeerSmith shows I need a 0.76L starter. I will be using White Labs WLP029. Date on yeast is June 10, 2014. To make things easier, I plan on using the recommended DME/water listed on the WL product data page. Seems like it was 1 pint per ¼ cup DME.
Anyway, the yeast vial is in the fridge, just kinda need some advice when to start putting this together for a brew session Tuesday morning.

Recipe is below if this helps.


Reissdorf Kolsh
Kölsch (6 C)

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.74 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.20 gal
Fermentation: Ale, Two Stage
Date: 02 Mar 2014
Brewer: Kenny Taylor
Asst Brewer:
Equipment: 15 gallon kettle & 10 gal mash tun cooler
Efficiency: 73.00 %
Est Mash Efficiency: 79.6 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing
• Create a yeast starter with 0.76 l of wort
• Clean and Prepare Brewing Equipment
• Total Water Needed: 8.91 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
6 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 1 61.5 %
3 lbs White Wheat Malt (2.4 SRM) Grain 2 30.8 %
12.0 oz Munich I (Weyermann) (7.1 SRM) Grain 3 7.7 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 12.19 qt of water at 172.6 F 155.0 F 60 min
• Fly sparge with 5.86 gal water at 180.0 F
• Add water to achieve boil volume of 7.74 gal
• Estimated pre-boil gravity is 1.038 SG
Boil Ingredients
Amt Name Type # %/IBU
0.40 oz Warrior [15.00 %] - Boil 45.0 min Hop 4 19.3 IBUs
1.10 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 5 -
0.50 oz Hallertau [4.50 %] - Boil 10.0 min Hop 6 2.9 IBUs
0.25 oz Hallertau [4.50 %] - Boil 10.0 min Hop 7 1.4 IBUs
0.25 oz Saaz [3.75 %] - Boil 5.0 min Hop 8 0.7 IBUs
• Estimated Post Boil Vol: 6.24 gal and Est Post Boil Gravity: 1.050 SG
Cool and Transfer Wort
• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 5.50 gal
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 9 -
• Measure Actual Original Gravity _______ (Target: 1.050 SG)
• Measure Actual Batch Volume _______ (Target: 5.50 gal)
• Add water if needed to achieve final volume of 5.50 gal
• 02 Mar 2014 - Primary Fermentation (14.00 days at 66.0 F ending at 66.0 F)
• 16 Mar 2014 - Secondary Fermentation (7.00 days at 66.0 F ending at 68.0 F)

Have a good weekend, for me Monday won't come quick enough. Ugggg
Kenny T

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Old 03-07-2014, 08:57 AM   #2
Apr 2009
Seattle, WA
Posts: 830
Liked 32 Times on 30 Posts

If you've got the time, its hard to go wrong with starting it early. After that, it depends on whether or not you'd like to add the whole starter to your beer, or cool and decant the starter wort before brewing. Some people like to pitch the starter when its at high krausen, meaning its fermenting very actively and ready to go right from the start. In that case, your yeast is pretty fresh, so you could setup the starter either the night before or two nights before. On the other hand, if you'd like to crash out your yeast after fermenting and decant the starter wort, you'll need to add another 1-3 days, depending on how flocculant the yeast strain is. With the yeast as fresh as it is, I wouldn't be surprised if it will ferment in one night, and definitely by the second night. Another day or two in the fridge should crash all the yeast out of solution so you can pour off the starter wort. Warm it back up before pitching and you should be ready to go!

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Old 03-07-2014, 11:15 AM   #3
Feb 2013
Posts: 181
Liked 11 Times on 10 Posts

I use 3/4 cup of dme for every 1 liter of water (preboil volume). That usually ends with about 750-800 ml final volume and about 1.045 gravity. I run my starters for 24-36 hours.

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