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^Fixed that for you. That probably would have prevented this massive communication breakdown between us. Making a starter is a simple process. Do you agree or not?

Ah, thank you for pointing that out.:o No, I would not waste my time making a 500 ml starter, unless my yeast had very low viability. The procedure outlined in the photos is what I was referring to as being a simple process.

Your going to have to break out the crayons and draw me a picture. I can't see anywhere in Revvy's post, where he says to make a 1/2 liter starter.:confused: And only an idiot would assume that the jug in the photos was a 1/2 liter jug, because obviously none of the items in that photo are...

Don't know where this 1.024 thing is coming from, perhaps you've forgotten to take your meds today?

Trust me bud, I understand the math behind starters. this application didn't write itself.

Wait a minute, did I miss something? The last time I made a starter, I pretty much followed a 6 step process just like the one Revvy posted, and it worked fine. When did making a starter become complicated? If your already brewing your own beer, making a starter should be a no-brainer.

Yes, these numbers are the amount of additional cells produced.

On second thought, you could probably get away with about 250 billion cells. Which would only require a 1.5 liter starter, assuming a relatively fresh smack pack. I'm basing this off of this formula; 1 million cells per ml of wort per degree Plato, which is commonly accepted in the homebrewing...

I forgot to mention the size of your starter also depends on the age of your yeast and the type of beer your brewing as well. Your going to need a lot of yeast for 5 gallons of 1.050 lager, like around 350 billion cells. If your smack pack is relatively fresh, and I were you, I would start...

The size of your starter depends on the gravity and volume of your beer. Use the burner. Shoot for between 1.030 and 1.040 pitch around 70 yes you are trying to maximize cell growth, so 70 degrees is fine. Good luck!

I'll take a stab at this. First off, the discrepancy in pitch rates between Mr. Malty and the why not to pitch on your yeast cake thread, is [I think] coming from the fact that Mr. Malty calculates pitching rates using the 0.75 million cells/ml of wort/degree Plato formula, and I believe Bob...

You quoted these number from Yeast wrong. Correction: .5 L = 12 billion cells 1 L = 52 billion cells 1.5 L = 81 billion cells 2 L = 105 billion cells If your dealing with White Labs vials, since there is no nutrient pack, it's probably not a bad idea to re-vitalize the yeast with a...

I'd say OP's question was answered awhile ago.

A recycled White Labs vial would work well for the first growth, they have a total volume of 47 milliliters. You could measure up in 10 mil increments and mark it on the side of the vial, then you would have a pretty good idea of how much yeast you have in the vial after it ferments out. Just a...

Nice! Congratulations on successful propagation from a bottle. :tank: So if we assume a yeast cell density of about 4.5 billion/ml, and that's probably being generous [ala Mr. Malty]. You've grown approximately 171 billions cells, which is about half of what YeastCalc predicted. This tells me...

I'm curious as to how much yeast slurry you end up with, would you post your results when it's done?

thisoneguy, you've got me thinking today [thanks for that, I always appreciate food for thought], really the only way to know the effects of a 1.020 wort vs 1.040 wort, would be to propagate some yeast in each environment, under the same conditions, and count the cells. The problem with this, is...

I'm glad that you've found my calculator useful. I've tried to make it as accurate as is possible with using only math formulas to determine cell counts, but with all the variables involved in yeast propagation, a calculator can really only give you a ball-park figure. It's no substitute for a...

Geeky cool!

^this... 2 liters on a stir plate might do the trick, but try to pitch it at the height of activity; i.e. [high krausen] edit: do not re-aerate your beer though. Just pitch the fermenting starter.