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24 hours between steps is plenty of time to achieve maximum growth, as long as you ferment fairly warm, around 70-75 degrees.

How much beer are you brewing and what's the date on your vial?

How is it possible to pitch 100 billion cells into 1 liter of wort, ferment it on a stir plate at 68 degrees and end up with only 50 billion cells? :confused: I would say this is not normal. What was the production date on the vial ?

Glad you like it! Thank You.

^This was an attempt at humor. For the record: It would take approximately 4- 12 ounce bottles of Malta Goya to make a 1.5 liter starter. At $2.00 a bottle, your starter would cost you $8 + yeast = ~$15.00. You might as well just buy another vial of yeast. DME costs about $5.00 per pound. You...

At this point, unfortunately, I can't say with certainty which one it was. :(

Nope, no hopback. Thinking back now though, I remember one of the unstirred carboys had a longer lag time than the other; maybe it had something to do with a difference in oxygen levels. The two unstirred carboys were just shaken for a few minutes each. I wasn't the one who did the shaking...

Yeah, I agree, it's weird. I was very careful in measuring my slurry; the entire slurry was contained in a 1000 ml Nalgene bottle, I just poured 200 ml into each 5 gallon volume, shaking it well between pours, of course. The diacetyl is pretty subtle though, it's not like it's a butter bomb or...

^Indeed!

I just follow Revvy's advice and use Malta Goya [pop the cap and pour]. So it actually only took about 1 minute. :D

I only ran it for about 4 days, but I had an extremely vigorous ferment. In retrospect, I think next time I will run the stir plate for at least a week.

This is what my yeast do when I put them in a starter. Happy Happy Joy Joy Song - YouTube

Excellent! Let us know how it turns out.

I did. After the first week of fermentation, I bumped the temp up to 74 degrees which they sat at for another week. Then I dry hopped them at that temp for an additional week. For some reason just that one carboy wasn't quite cleaned up. I'm going to leave it in the keg at room temp for a couple...

The only real difference was one of them had a slight buttery [diacetyl] flavor, but essentially, yeah.

As a matter of fact...I had another tasting party Friday night, and I got to taste a Sierra Nevada beer I've never even heard of; it was called Ruthless Rye, and it was quite delicious. [In fact it's the first rye beer I've tasted; I definitely see a homebrewed rye beer in my future] The Stone...

Bummer man. Better luck next time.

+1 to the Beerhive.

Problem is, I started brewing my own because all the grocery store beer in Salt Lake sucks. :D

Yes, it definitely takes longer than 15 minutes, no argument there. As far as the size of the starter is concerned; it depends on your inoculation rate. 2 cups would be fine if you were only inoculating with 25 billion cells.