Do i need to do a step for starter

[Hsocain]

Help, I'm getting mixed messages. About to do a starter for a 5 gl IPA batch. OG predicted to be 1.065. Recipe calls foe 2.5 vials of yeast or appropriate starter. The chart in BCS calls for a 3L starter with 1 vial. Am I good to make this at one time or do I need to step up the yeast. I've hears that too big a starter would stress the yeast and cause problems. But, is this size too big for 1 vial? Comment, opinions? Cheers, Steve

 

[ResumeMan]

Per Yeastcalc.com, for 5 [email protected] you need 225 b cells. A 2 L starter with at least intermittent shaking (assuming you can do that, and that you don't have a stir plate) gives you 255 if you have 96% viability.

So a one-step 2L starter would get you there. No need to step it up.

BTW, I recommend yeastcalc over Mr. Malty. It does multiple steps and in general I find it easier to use.

Too much yeast isn't ideal, in that it reduces yeast growth, which results in older cells doing most of the work. But all I've seen about it is that you have a lot more wiggle room on the high end than low, so you're better off pitching a conservatively high amount of yeast, so long as you don't go too crazy.

 

[Hsocain]

Thanks for the input. I'll check out the calculator.

 

[Cyclman]

I would think that you'd have to make an exceptionally large starter to stress a vial of yeast out. White Labs claims you can direct pitch a vial into a 1060 5G batch without a starter. I wouldn't do that, but you certainly could do up to 3.5G of a 1040 starter.

More than that, you're better off brewing a "small" beer and washing the yeast off of that.