Check out my crazy new starter flask

[onthekeg]

You can use any pail to make a starter for any size batch, it doesn't have to be a flask, and there are other options than using a stir plate. I know it seems to be the trend that an erlenmeyer is needed for proper starters, but in reality, anything would work.

 

[emjay]

You can use any pail to make a starter for any size batch, it doesn't have to be a flask, and there are other options than using a stir plate. I know it seems to be the trend that an erlenmeyer is needed for proper starters, but in reality, anything would work.

It's an issue of sanitary practice. You want to keep the bacteria and wild yeast non-existent, if possible, while propagating yeast. Of course, this would require autoclaving the starter wort right in the flask, but boiling it instead is a close second.

 

[EdWort]

With an extremely fresh vial or smack pack, you can make up to enough yeast for a 1.140 ale without any stepping up at all, and with just a single step you could theoretically pitch into an ale bigger than 1.400! To give a bit of extra perspective - you would grow about the same amount of yeast by pitching the first step into a basic 5gal batch of starter wort!

Basically, the ability to make very sanitary starters with so few step-ups - and even then, only under pretty extreme circumstances - makes a 5L flask an incredible piece of equipment to have, and I'd consider it absolutely indispensable if I were making 10gal (or larger) batches.

Interesting. How much starter wort do you start with when using your 2L flask? How much do you start with when using the 5L with no step ups?

I have some 1L, 2L, and a 3L and I'm always looking for ways to improve the process. Thanks.

 

[emjay]

Interesting. How much starter wort do you start with when using your 2L flask? How much do you start with when using the 5L with no step ups?

I have some 1L, 2L, and a 3L and I'm always looking for ways to improve the process. Thanks.

It all depends on how many viable cells I have to start off with, really. And, of course, how many cells I'm looking to create. The only time I really make a 1L starter is when I have yeast that's 3 or 4 months past the production date, and the viability is too low for a larger starter to be of any benefit. Then I pitch those cells (often 60-70 million at that point) into a larger starter.

The MrMalty calculator is a good tool to use to figure things out (as I'm sure you know), but I often use the calculator included in the android app "Brewzor" (which is consistent with the MrMalty calculations), as it has more flexibility in certain ways.

Of course, these apps all depend on well-stored yeast, so if you have reason to suspect viability is lower, you can always adjust for that.

 

[frailn]

You can use any pail to make a starter for any size batch, it doesn't have to be a flask, and there are other options than using a stir plate. I know it seems to be the trend that an erlenmeyer is needed for proper starters, but in reality, anything would work.

Doesn't look like I will be getting a stirplate anytime soon. What are those other options (besides the occasional shake when I walk by)?

 

[EdWort]

The MrMalty calculator is a good tool to use to figure things out (as I'm sure you know), but I often use the calculator included in the android app "Brewzor" (which is consistent with the MrMalty calculations), as it has more flexibility in certain ways.

Thanks for the tip on Brewzor. Looks pretty cool.

I've always made .5L stepped to 1L, stepped to 2L over a few days. I think I'll be cutting out some steps with fresh yeast.

 

[Zebulon]

Here's some fun to add: This spin bar is so well balanced, teflon coated and magnetic that it works as a freaking compass on my desk. I spin it around lightly and it stops on north.

So if anyone needs directions on how to get here, just ask the sickest spinbar on Earth.

 

[Starderup]

I got flask envy.

 

[kappclark]

Just finishing up "Yeast" by Chris White...he has an interesting discussion on starter volume vs yield (pg 139 -140)

It looks like 1.5L - 2L is the sweet spot for propagating yeast...he says a small starter results in very little yeast growth....the yield factor hits a high at around 1.5 L

I have a 2L flask, but cannot get the stirplate to get the stir bar to go ... seems too big for the stirplate ... so I cheated with a 1L...

Any good 2L stirplates out there ??

 

[emjay]

I built my own, and it can handle both my 2L and 5L flasks just fine. Wasn't so great with the 5L at first, but after slowing it down a bit it never throws the stir-bar anymore and runs completely silent.

 

[Bsquared]

I have a 2L flask, but cannot get the stirplate to get the stir bar to go ... seems too big for the stirplate ... so I cheated with a 1L...

Any good 2L stirplates out there ??

Are you starting the stir plate with the flask , stir bar and liquid on the stir plate? or are you trying to put the flask on the stir plate while its running.

One of the reasons we use Erlenmeyer flasks in the lab I work in for propagation is that if you fill it properly there is a large surface for gas exchange. Ideally you would use a 2L flask for 1L of liquid, and a 4L Flask for a 2L of liquid. Ive been using a Furnbach flask. its 2800ml and has a wide mouth.

 

[kappclark]

I place the flask with stirbar on the stirplate, then start ... doesn't seem to take...I tried using a magnet to center/reposition the stirbar, but it didn't work...the 1L was going the first time...I wonder if there are bigger stirbars for bigger flasks (?)..I would like to be able to use the 2L flask for 1.5L starters

Well, the WPL001 doesn't seem to care -- I will be using it tomorrow !

 

[Bsquared]

I guess you can get a smaller stir bar.

 

[onthekeg]

It's an issue of sanitary practice. You want to keep the bacteria and wild yeast non-existent, if possible, while propagating yeast. Of course, this would require autoclaving the starter wort right in the flask, but boiling it instead is a close second.

I agree, sanitation and sterilization are different. My point is that instead of a starter, I will do incremental wort feeding over 24 hours right into a fermenter and have had better results than using my stirplates. Different strokes for different folks. I have 2 digital stirplates if anyone is interested.