Noob yeast starter questions

Okay so I've been having issues with off flavors (I'm only on my 4th batch). I've wracked my brain and done a lot of research to ensure that my sanitizing, temp control, and general brewing techniques are pretty airtight.

I am certain I'm under pitching my yeast by over 50% (100b cells when I needed around 240b cells for this current batch), so I'm planning on picking up a stir plate and an Erlenmeyer flask to do starters with.

Anyway, the calculators on Mr. Malty and Brewer's Friend are sort of throwing me for a loop. I don't plan on doing many beers with an OG much lower than 1.060. My next couple recipes I'm looking at brewing are in the 1.080-1.086 range.

1a. For the gravities listed above, will I need a 2L starter?
1b. I mainly use WYEAST Smack Packs for my yeast needs. Will I need to use 2 packs for a starter with the above gravities?
2. How do I accurately determine a needed yeast starter volume?
3. How serious is temperature control with starters?
4. Do any special considerations/adjustments need to be made when using dry yeast in a starter?
5. Is it an issue to do smaller starters in a larger flask (I.e., a 750mL in a 5L flask)?

 

1a. For the gravities listed above, will I need a 2L starter? Mrmalty or yeastcalculator.com will calculate the amount of the starter needed for the specific gravity and volume.
1b. I mainly use WYEAST Smack Packs for my yeast needs. Will I need to use 2 packs for a starter with the above gravities? Normally when making a large beer you can either do a multiple step starter or do a single starter with multiple packs. Try yeastcalculator for determining step starters.
2. How do I accurately determine a needed yeast starter volume? Again, the yeast calculators will determine the amount needed
3. How serious is temperature control with starters? Temp control is not critical with the fermentation of the starter, you just don't want to pitch the yeast into 110* wort. Wait until it is cooled, than pitch and leave at room temp.
4. Do any special considerations/adjustments need to be made when using dry yeast in a starter? Dry yeast doesn't require starters, however you can and should rehydrate the yeast in sterilized water. With dry yeast being cheaper, if making a really high gravity wort, two packs may be needed.
5. Is it an issue to do smaller starters in a larger flask (I.e., a 750mL in a 5L flask)? There shouldn't be an issue, you just want to make sure you properly sanitize the flask. It would be more of a waist of the 5L flask if anything.

 

Mrmalty doesn't say how much DME I would need in a starter for these batches. Is there a formula that can be used to calculate how much DME I'd need in any volume to keep the starter gravity at 1.040?

 

Use this one:

http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

Way better in my opinion and it will tell you how much DME is needed.

 

I believe it's 1/2 cup or 3.5 ounces to 1 quart of water to achieve 1040 wort. I think that's the Wyeast starter instructions anyway.


Sent from my iPhone using Home Brew

 

Get a digital scale and weigh your DME it is much more accurate. Use a 1 to 10 ration which will be 100 grams for a 1 liter starter, 150 grams for a 1.5 liter starter etc. This gives a 1.038 to 1.040 starter.

 

Every time I go to use a wort/starter calculator, all I get is more confused.

 

Here is some screen shots with notes to help you figure it out.

 

In the example posted-does this calculator give a "duration" in time for the starter to reach the ending cell count of 287 Billion?

Thanks,
Keith