brew703
Well-Known Member
I have been brewing for almost a year now. I have made starters before but mainly use dry yeast. With that said, I just can't seem to grasp the concept on how to measure and pitch the required amount of yeast.
I have a stir starter stir plate with a 2L flask. The last couple times I've made a starter I got a good vortex early on then after about 8-12 hrs there is barely any vortex. At this point in the process the yeast still is somewhat in suspension, the color is cream looking but there is not a lot of movement.
I allowed my last starter to go 24 hrs, and with no vortex I pulled and placed in the fridge. Once all the yeast settled, there was barely any yeast at the bottom. It basically looked like there was no growth.
I will be brewing either Friday or Saturday and plan on starting my starter tonight. According to Brew United's calc, I chose a target pitch rate of .75 million/ml, overbuild cell count of 125 billion. The calculator provides a 70% viability. Volume of water at 1L and 101 grams of DME. Pitch amt is .405L and harvest amt of .595L.
I've read numerous posts about making starters, etc but I still cannot grasp how to measure out the required amount needed. It seems like some measure out while the yeast is still in suspension and most cold crash, decant then pitch.
With that said, would I remove the flask from the stirplate, measure out .405L while the yeast is still in suspension, cold crash then pitch the remaining amount? or do I simply take the flask, cold crash, decant then measure out
.405L then pitch? Or do I really need to cold crash? Could I just measure out what I need and pitch that amount?
If I convert liters to ounces, .405L equates to 13.7oz. I'm just trying to figure out the process so I can get this right.
I'm just really confused on this subject. I've been trying to understand the concept but the more I read the more I get confused.
I'm hoping someone can guide me in the right direction.
Thanks.
I have a stir starter stir plate with a 2L flask. The last couple times I've made a starter I got a good vortex early on then after about 8-12 hrs there is barely any vortex. At this point in the process the yeast still is somewhat in suspension, the color is cream looking but there is not a lot of movement.
I allowed my last starter to go 24 hrs, and with no vortex I pulled and placed in the fridge. Once all the yeast settled, there was barely any yeast at the bottom. It basically looked like there was no growth.
I will be brewing either Friday or Saturday and plan on starting my starter tonight. According to Brew United's calc, I chose a target pitch rate of .75 million/ml, overbuild cell count of 125 billion. The calculator provides a 70% viability. Volume of water at 1L and 101 grams of DME. Pitch amt is .405L and harvest amt of .595L.
I've read numerous posts about making starters, etc but I still cannot grasp how to measure out the required amount needed. It seems like some measure out while the yeast is still in suspension and most cold crash, decant then pitch.
With that said, would I remove the flask from the stirplate, measure out .405L while the yeast is still in suspension, cold crash then pitch the remaining amount? or do I simply take the flask, cold crash, decant then measure out
.405L then pitch? Or do I really need to cold crash? Could I just measure out what I need and pitch that amount?
If I convert liters to ounces, .405L equates to 13.7oz. I'm just trying to figure out the process so I can get this right.
I'm just really confused on this subject. I've been trying to understand the concept but the more I read the more I get confused.
I'm hoping someone can guide me in the right direction.
Thanks.